Eto (Ghanaian Mashed Plantain)
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
Allergen information: may contain eggs and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsripe plantain, peeled and cut into 2-inch (5.1 cm) 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
- 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
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop, adding a splash of water if it seems dry.
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