Yam Eto
Ghana Yam Eto is a beloved mashed yam dish that is rich, savory, and deeply satisfying. Tender yam is mashed with fragrant palm oil, onions, and pepper, then served with boiled eggs and ripe avocado for a classic Ghanaian comfort meal.
Ingredients
- 2 pounds white yam, peeled and cut into chunks
- 1 1/2 teaspoons salt, divided
- 4 large eggs
- 1/2 cup red palm oil
- 1 medium red onion, thinly sliced
- 1 Scotch bonnet pepper, finely chopped, or to taste
- 1 tablespoon ground dried fish or crayfish
- 1/2 teaspoon freshly ground black pepper
- 2 to 4 tablespoons reserved yam cooking liquid
- 1 large ripe avocado, sliced
- 1 tablespoon shito or hot pepper sauce, for serving
Instructions
Place the yam chunks in a pot, cover with water, and add 1 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 to 20 minutes, until the yam is very tender.
While the yam cooks, place the eggs in a small saucepan, cover with water, and boil for 10 to 12 minutes. Drain, cool under cold water, peel, and set aside.
In a small skillet, warm the palm oil over low heat. Add the sliced onion and Scotch bonnet pepper, and cook gently for 2 to 3 minutes until fragrant and softened, but not browned. Stir in the ground dried fish or crayfish and black pepper, then remove from the heat.
Drain the cooked yam, reserving a little of the cooking liquid. Transfer the hot yam to a large bowl or mortar and mash until smooth but still slightly rustic. Add the palm oil mixture and 2 to 4 tablespoons of the reserved cooking liquid a little at a time, mashing and stirring until the eto becomes soft, fluffy, and evenly golden. Taste and add the remaining salt if needed.
Spoon the yam eto onto serving plates. Halve the boiled eggs and arrange them on top or around the side, then add the sliced avocado. Serve immediately with shito or hot pepper sauce on the side.