Entree: Ghana – Ewe Volta Cuisine – Etor with Boiled Eggs (Mashed boiled yam and plantain dressed with red palm oil, tomatoes, peppers, and served with boiled eggs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (454 g) yam, peeled and cut into 1–2-inch (2.5–5 cm) pieces
- 1 lb (454 g) ripe plantain, peeled and cut into 1–2-inch (2.5–5 cm) pieces
- 4 large eggs, hard-boiled and halved, approx. 2.1 oz (60 g) each
- 4 tbsp (60 ml) red palm oil
- 2 medium tomatoes, about 10 oz (280 g) total, finely chopped
- 1 medium red onion, about 6 oz (170 g), finely chopped
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (adjust to heat preference)
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (15 g) chopped fresh basil or garden leaves (optional)

Instructions

1. Place yam and plantain pieces in a large pot, cover with water, and bring to a boil. Cook until very tender when pierced with a fork, about 15–20 minutes. Drain well.
2. While still hot, mash the yam and plantain together in a large bowl to a coarse, slightly sticky texture.
3. In a separate bowl combine red palm oil, chopped tomatoes, chopped onion, chopped pepper, lime juice, salt, and black pepper. Stir to blend and let sit 5 minutes to soften flavors.
4. Pour the palm oil and tomato mixture into the mashed yam/plantain and fold gently until evenly mixed and orange in color. Taste and adjust salt, pepper, or lime as needed. Stir in chopped basil or garden leaves if using.
5. Transfer to a serving dish and arrange halved hard-boiled eggs on top or around the mound. Serve warm or at room temperature.