This celebratory dish is important in many Ghanaian homes, especially to celebrate weddings and coming-of-age ceremonies. Made by mashing yams with palm oil and onions, you can easily make this dish for a taste of Ghana at home.
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Recipe Origins
This recipe for Oto from Ghana is incredibly special to Ghanaian people. It is a celebratory dish, reserved for some of the most important days and festivals of the year.
It is made by mashing yams with palm oil and onions and then serving it with hard boiled eggs on top.
Ghanaians serve Oto during coming of age ceremonies, baby naming ceremonies, festivals to celebrate twins, after the death of a family member, at the birth of a family member, and more.
It is normally made with Ghanaian yams, which are very large. You will sometimes also find this recipe called Otor, Eto or Etor.
Why Make this Recipe
- “Travel” to Ghana: If you would love to visit Ghana but cannot, this is a great way to experience the culture of Ghana at home! Try making this Oto recipe at home and see what Ghanaian culture is really like.
- Easy Side: This is a great side dish, especially for fish or chicken. While it is a recipe from the other side of the world, you can easily make it at home with ingredients found in your local grocery store.
- Vegetarian/Vegan: Sometimes it’s difficult to find vegetarian or vegan side dishes, but if you are following a special diet, this recipe will work great for you!
What Do I Need to Make this Recipe
- Yams: If you can get ahold of Ghanaian yams, that would be your best option. The second best option is a smaller yam (aka white sweet potatoes), more commonly found in American grocery stores. As a last result, you can use sweet potatoes (just like I did for this Instant Pot Sweet Potato Casserole)!
- Bouillon Cubes: Shrimp bouillon is most common for Oto, but you can also use chicken instead if necessary
- Oil: Use red palm oil for this recipe. I like Nutiva’s Palm Oil because it is fair trade and ethically sourced. In a pinch you can sub coconut oil instead.
How to Make this Recipe
Step 1: Cook the Yams
Bring a large pot of water to a boil. Add the yams and boil until fork tender. Strain the water out of the pot.
Then place the yams in a large bowl, and mash.
Step 2: Caramelize the Onions
In the meantime, heat red palm oil in a pan over medium heat. Add the red onion to the oil and allow the onions to caramelize, probably about 10 minutes or so.
Once caramelized, add the bouillon cube and continue stirring until fully dissolved.
Step 3: Combine and Serve
Add oil and onion mixture to the mashed yams. Mix to combine until the yam turns a bright yellow color. Season with sea salt to taste.
Peel the hard boiled eggs and place the entire eggs on top of the pot of yams. Serve and enjoy!
Expert Tips
- Generally you can make one egg per person eating
- If you want to season the oil before frying, you can briefly fry a bay leaf to give the oil some flavor
- Sometimes this recipe is shown as made with plantains instead of yams. Both are valid!
- This dish is sometimes served with roasted peanuts and avocado slices to make it a well-rounded and filling meal.
- Red Palm Oil has a very low smoking point (302 degrees Fahrenheit), so you don’t need to turn the heat up high on the stove when cooking the onions. A medium heat should do the trick.
Did you enjoy this Ghanaian Oto recipe? If so, make sure to check out these other recipes we picked out just for you:
- Duncana from Angtigua and Barbuda
- Jeera Aloo (Cumin Roasted Potatoes)
- German Potato Salad
- Steak and Onions from Gambia
Oto (Mashed Yams with Red Onions) from Ghana
Equipment
- Large Pot
- Medium Nonstick Pan
- Wooden Spoon
- Cutting Board
- Knife
Ingredients
- 3 Yams, peeled and cubed
- ¼ cup Red Palm Oil
- 1 Red onion, finely diced
- 1 Shrimp bouillon cube, I substituted chicken as I couldn’t find shrimp
- Sea salt to taste
- 2-3 Hard boiled eggs
Instructions
- Bring a large pot of water to a boil. Add 3 peeled and cubed yams and boil until fork tender. Strain the water out of the pot. Then place the yams in a large bowl, and mash.
- In the meantime, heat 1/4 cup red palm oil in a pan over medium heat. Add 1 diced red onion to the oil and allow the onions to caramelize. Once caramelized, add 1 shrimp bouillon cube and continue stirring until fully dissolved.
- Add oil and onion mixture to the mashed yams. Mix to combine until the yam turns a bright yellow color. Season with sea salt to taste.
- Peel the 2-3 hard boiled eggs and place the entire eggs on top of the pot of yams. Serve and enjoy!
Notes
- Yams: If you can get ahold of Ghanaian yams, that would be your best option. The second best option is a smaller yam (aka white sweet potatoes), more commonly found in American grocery stores. As a last result, you can use sweet potatoes!
- Bouillon Cubes: Shrimp bouillon is most common for Oto, but you can also use chicken instead if necessary
- Oil: Use red palm oil for this recipe. I like Nutiva’s Palm Oil because it is fair trade and ethically sourced. In a pinch you can sub coconut oil instead.
- Generally you can make one egg per person eating
- If you want to season the oil before frying, you can briefly fry a bay leaf to give the oil some flavor
- Sometimes this recipe is shown as made with plantains instead of yams. Both are valid!
- This dish is sometimes served with roasted peanuts and avocado slices to make it a well-rounded and filling meal.
- Red Palm Oil has a very low smoking point (302 degrees Fahrenheit), so you don’t need to turn the heat up high on the stove when cooking the onions. A medium heat should do the trick.
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