Recipe courtesy of Psychologies Magazine (June 2017) and taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh.
Oto is a classic Ghanaian celebratory dish made with hard-boiled eggs, mashed yam and palm oil. Yam has a very high starch content and will help to keep you fuelled all day long, if you eat a big enough portion.
Serves : 4-6
300g (10 1/2 oz) puna yam
4-6 hard-boiled free-range eggs, shelled and quartered
120ml sustainable palm oil or carotene oil
2 red onions, 1 finely diced and 1 sliced and fried to serve as a garnish or side
1-2 tblsp dried ground prawn / shrimp powder (optional)
A little butter, if required
Chopped spring onion or coriander, to garnish
Baked or Crispy Fried Kale, to serve
Step One : Have a bowl or pan of water ready, as you’ll need to put each peeled yam piece straight into water to prevent them oxidising and turning brown. Peel the yam and cut into 2.5 – 5cm (1-2inch) cubes, then rinse thoroughly in cold water to remove the starch.
Step Two : Add the yam to a large pan of lightly salted boiling water and cook for 12-15 minutes, until fork tender. (Hard-boil your eggs in the pan at the same time to save on the washing up!) Drain and mash the yams; set the eggs aside.
Step Three : Heat the oil in a heavy-based pan, add the diced onion and saute over a medium heat for a few minutes until soft. Add the prawn / shrimp powder (if using) and stir to combine.
Step Four : Remove the pan from the heat and gradually add the oil and onions to the mashed yam, mixing thoroughly, adding a little butter, if needed.
Step Five : Continue adding the oil and onions until it is a dense mash texture, but not a puree. You may not need to use all the oil, so taste and add extra oil and sea salt, if required.
Step Six : Serve in bowls with the hard-boiled egg and the fried, sliced red onion on top, with a green garnish, such as spring onion or coriander, or to really bring out the rich colour, serve with a portion of Crispy Fried Kale.