BreakfastBrunchMain Course

Eto (Ghanaian Mashed Plantain)

Name: Eto (Ghanaian Mashed Plantain)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: west_african
Ingredients: 2 pcs ripe plantain peeled and cut into 2-inch chunks; 60 ml red palm oil; 0.5 pcs yellow onion finely chopped; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp roasted peanut roughly crushed; 2 pcs egg hard-boiled (optional)

A traditional Ghanaian breakfast made from ripe plantains boiled and mashed with seasoned red palm oil and onions. This simple, savory, and hearty dish is typically garnished with roasted peanuts and a hard-boiled egg for a complete meal.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Easy
Per serving: 749 kcal

VegetarianGluten-free

Allergen information: may contain eggs and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcsripe plantain, peeled and cut into 2-inch chunks
60 mlred palm oil
0.5 pcsyellow onion, finely chopped
0.75 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbsproasted peanut, roughly crushed
2 pcsegg, hard-boiled(optional)

Equipment

potato masher or fork · large bowl · small saucepan · cutting board · knife · medium pot

The method

Step by step

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.
About 12 min
Cook’s note: Placing boiled eggs in an ice bath makes them easier to peel.
2
Place the plantain chunks in a medium pot and add enough water to cover them completely. Add a large pinch of the salt.
About 2 min
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.
About 18 min
Cook’s note: Riper plantains will cook faster than greener ones.
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.
About 7 min
Cook’s note: Be careful not to let the oil get too hot or it will smoke.
5
Once tender, drain the plantains thoroughly, discarding the cooking water.
About 1 min
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.
About 3 min
Cook’s note: Mashing the plantains while they are still hot makes the process much easier.
7
Pour the hot palm oil and onion mixture over the mashed plantains. Add the remaining salt and the black pepper.
About 1 min
8
Stir everything together until the oil is fully incorporated and the mash has a uniform color.
About 1 min
9
Serve the eto warm, topped with the crushed peanuts and the halved hard-boiled eggs, if using.
About 2 min

Per serving

Nutrition

67%Score

Calories: 749.3kcal
Protein: 14.1g
Carbs: 86.7g
Fat: 43.9g
Fibre: 7.9g
Sugar: 40.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat in a microwave or on the stovetop, adding a splash of water if it seems dry.