We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food and drinks from the motherland and the motherland diaspora. This week on our Afro Cuisine recipe is Etor also called Otor, a traditional yam puree Dish of Ghana. Ghana’s 65th independence anniversary celebration was only a few days ago on the 6th of March. Etor is often served during many Ghanaian festive celebrations. It is also a must serve dish during the naming ceremony of newborn babies in Ghana. It also frequents the breakfast table during special occasions like birthdays and weddings. Etor is also known as the breakfast of brides as it fills up the stomach and also prevents a runny stomach.
The traditional Ghana dish Etor/Otor is from the Akan and Ga regions. It is a simple concoction made of mashed yams or sometimes plantains; which is compulsorily served along with hard-boiled eggs. Cooked yam or plantain is mashed in traditional earthenware called asanka or ayewa, similar to a mortar and pestle.
Etor is also considered a sacred and celebratory dish in Ghana and it forms an integral part of the Ghanaian culture. The two main components in this dish, yam and eggs play a key role in the Ghanaian traditions and practices.
Ingredients for Etor
- 4 yams
- 2 onions , thinly sliced
- 4 tablespoons roasted peanuts
- Four tablespoons palm oil
- 4 hard-boiled eggs , halved
- 1 avocado (ripe)
Peel and boil the yams in salt water.
Drain the yams and crush them roughly with the potato masher.
Add the palm oil into a saucepan and heat.
Sauté the onions until they are golden brown (caramelized).
Pour ¾ of the onions back and the warm palm oil into the yam purée and mix to obtain a homogeneous mixture.
Serve by garnishing with peanuts, the rest of the onions, the hard-boiled eggs and the avocado.