Oto (Ghanaian Mashed Yam with Palm Oil, Eggs and Avocado)
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Ingredients
- 800 g white yam, peeled and cubed
- 5 tbsp red palm oil
- 1 onion
- 4 eggs
- 2 ripe avocados
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 676 kcal
- Protein
- 12.7 g
- Carbohydrate
- 57.5 g
- of which sugars
- 4.2 g
- Fat
- 42.4 g
- of which saturates
- 14.3 g
- Fibre
- 12.2 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the yam in salted water for 15-20 minutes until very tender, then drain. (Sweet potatoes give a sweeter but good result if you cannot find yam.)
- 2
Meanwhile, boil the eggs for 9 minutes, cool in cold water and peel.
- 3
Heat the red palm oil in a small pan over a medium-low heat and fry the finely chopped onion and a little finely chopped scotch bonnet for 4-5 minutes until soft.
- 4
Mash the hot yam with most of the onion oil and 1/2 tsp salt until smooth and evenly orange.
- 5
Pile the oto onto plates, drizzle with the rest of the onion oil, and serve with the halved eggs and sliced avocado.
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