HOW TO PREPARE ETOR
Making the best meal out of ripped plantain or yam, I want to introduce you to Etor.
Etor is enjoyed by most Ghanaians specifically the Ashanti. The meal is served with mostly eggs and groundnuts.
In this article, I will show you how you make this great dish from scratch and have a perfect taste.
RECIPE INGREDIENTS
4 perfectly ripened plantains or yam
1/2 onion
2 small habanero/scotch bonnets/ Petrie bells/jalepeno
1/4 cup roasted peanut butter
1/4 cup roasted peanuts
1 teaspoon dawadawa(optional)
Salt to season
4 tablespoons palm oil
DIRECTIONS ON HOW TO PREPARE ETOR
Remove peels of yam or plantain, cut into smaller sizes and rinse with fresh water.
Put plantain into a saucepan, add salt to taste and enough water for boiling.
Put on high heat, cover tightly and cook for 15 minutes or until cooked through.
A fork inserted into the yams should easily break it apart. When cooked through, drain off water and set aside.
Put a small saucepan on low heat, add about 1/4 cup palm oil, dawadawa and half of the sliced onions. Fry on low heat till oil is softened and turn off the fire.
Using Asanka or Apotoyewa, grind the remaining onions, one clove of garlic and fresh pepper till smooth. Add the cooked plantain and mash till there are no lumps
Add palm oil to the mashed yam. Use the Apotoyewa to blend it together. Add more palm oil as desired.
Serve yam Etor with the fried onions, hard-boiled eggs and avocado pear.
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RECIPE VIDEO
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Ingredients
4 perfectly ripened plantains or yam
1/2 onion
2 small habanero/scotch bonnets
1/4 cup roasted peanut butter
1/4 cup roasted peanuts
1 teaspoon dawadawa(optional)
Salt to season
4 tablespoons palm oil
Instructions
- Remove peels of yam or plantain, cut into smaller sizes and rinse with fresh water.
- Put plantain into a saucepan, add salt to taste and enough water for boiling.
- Put on high heat, cover tightly and cook for 15 minutes or until cooked through.
- A fork inserted into the yams should easily break it apart. When cooked through, drain off water and set aside.
- Put a small saucepan on low heat, add about 1/4 cup palm oil, dawadawa and half of the sliced onions. Fry on low heat till oil is softened and turn off the fire.
- Using Asanka or Apotoyewa, grind the remaining onions, one clove of garlic and fresh pepper till smooth. Add the cooked plantain and mash till there are no lumps
- Add palm oil to the mashed yam. Use the Apotoyewa to blend it together. Add more palm oil as desired.
- Serve yam Etor with the fried onions, hard-boiled eggs and avocado pear.
Did You Make This Recipe?
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Ingredients
4 perfectly ripened plantains or yam
1/2 onion
2 small habanero/scotch bonnets
1/4 cup roasted peanut butter
1/4 cup roasted peanuts
1 teaspoon dawadawa(optional)
Salt to season
4 tablespoons palm oil
Instructions
- Remove peels of yam or plantain, cut into smaller sizes and rinse with fresh water.
- Put plantain into a saucepan, add salt to taste and enough water for boiling.
- Put on high heat, cover tightly and cook for 15 minutes or until cooked through.
- A fork inserted into the yams should easily break it apart. When cooked through, drain off water and set aside.
- Put a small saucepan on low heat, add about 1/4 cup palm oil, dawadawa and half of the sliced onions. Fry on low heat till oil is softened and turn off the fire.
- Using Asanka or Apotoyewa, grind the remaining onions, one clove of garlic and fresh pepper till smooth. Add the cooked plantain and mash till there are no lumps
- Add palm oil to the mashed yam. Use the Apotoyewa to blend it together. Add more palm oil as desired.
- Serve yam Etor with the fried onions, hard-boiled eggs and avocado pear.