Cocoyam Eto is a traditional Ghanaian recipe for a classic accompaniment of taro (cocoyam) corms that are boiled, mashed, mixed with red palm oil and traditionally served with hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Cocoyam Eto.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Eto is a traditional staple of the Akan peoples of Ghana. Typically it's made with yam, but I have also seen a version made with taro for 'special occasions'. I am presenting this authentic Ghanaian dish here for the first time.
Cocoyam is the West African name for the tuberous root of Colocasia esculenta, known elsewhere as Taro. Ghana is the world's third largest producer and taro forms an important part of the diet.
Ingredients:
6 cocoyams (taro corms)
salt and ground black pepper, to taste
4 tbsp red palm oil
8 hard-boiled eggs, halved, to accompany
Method:
Peel the cocoyam corms thickly then add to a pan of water seasoned with salt and ground black pepper.
Bring the mixture to a boil, reduce to a simmer and cook, partially covered, for about 40 minutes or until the cocoyams are sufficiently tender to be easily mashed.
Drain the cocoyams, then turn into a bowl and mash coarsely. Add the red palm oil and mash again until almost smooth. Turn into a dish and serve as an accompaniment, or serve as a main course accompanied by the halved hard-boiled eggs
Click on the image, above to submit to Pinterest.