Oto (Mashed Yams with Red Onions) from Ghana
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.
Servings 3 servings
Medium Nonstick Pan
- 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
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 ¼ 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!
Recipe copyright The Foreign Fork. For educational or personal use only.
- 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.
Serving: 1serving | Calories: 725kcal | Carbohydrates: 121g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 399mg | Potassium: 3527mg | Fiber: 18g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 75mg | Calcium: 99mg | Iron: 3mg