Eto (Ghanaian Mashed Plantain)

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 12 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 18 min

   Tip van de kok: 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 2 min