Eto (Ghanaian Mashed Plantain)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using the optional eggs, place them in a small pot, cover with cold water, bring to a boil and cook for 10 minutes. Set aside.

   Ca. 12 min.

   Kokkens note: Placing boiled eggs in an ice bath makes them easier to peel.

2. 2

   Place the plantain chunks in a medium pot and add enough water to cover them completely. Add a large pinch of the salt.

   Ca. 2 min.

3. 3

   Bring the plantains to a boil and cook over medium-high heat until they are very soft and easily pierced with a fork, about 15-20 minutes.

   Ca. 18 min.

   Kokkens note: Riper plantains will cook faster than greener ones.

4. 4

   While the plantains cook, heat the red palm oil in a small saucepan over medium heat. Add the chopped onion and sauté until soft and fragrant, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Be careful not to let the oil get too hot or it will smoke.

5. 5

   Once tender, drain the plantains thoroughly, discarding the cooking water.

   Ca. 1 min.

6. 6

   In a large bowl, mash the hot plantains with a fork or potato masher until you reach your desired consistency, either smooth or slightly chunky.

   Ca. 3 min.

   Kokkens note: Mashing the plantains while they are still hot makes the process much easier.

7. 7

   Pour the hot palm oil and onion mixture over the mashed plantains. Add the remaining salt and the black pepper.

   Ca. 1 min.

8. 8

   Stir everything together until the oil is fully incorporated and the mash has a uniform color.

   Ca. 1 min.

9. 9

   Serve the eto warm, topped with the crushed peanuts and the halved hard-boiled eggs, if using.

   Ca. 2 min.