- September 2018
- Serves 4-6
- Hands-on time 30 min, simmering time 30 min, plus cooling
”Oto is a classic Ghanaian celebratory dish made with boiled eggs, mashed yams and palm oil, served at occasions such as naming ceremonies, birthdays and wedding breakfasts. My version gets colour and earthy flavour from turmeric instead of palm oil, and reimagines the dish in much smaller individual servings.” – Zoe Adjonyoh
- Dairy-free recipes
- Vegetarian recipes
- 12.7g (2.3g saturated)
- 47.5g (1.2g sugars)
- 1 medium puna (Ghana) yam (about 1kg; see tip)
- 1 tbsp fresh thyme leaves
- 1½ tbsp ground turmeric
- 3½ tbsp rapeseed oil, plus extra for frying
- 2 garlic cloves, crushed
- 1 tbsp cornflour
- 1 tsp salt
- 4-6 soft-boiled medium free-range eggs, peeled and quartered
- Fresh coriander leaves to serve
- Bring a large pan of salted water to the boil. Peel the yam (you’ll need to use a small sharp paring knife), cut into 1cm cubes, then add to the pan and simmer for 20-30 minutes until soft. Don’t let the yam overcook as it will lose its stability and become too mushy to shape later. Drain and mash the yam while it’s still steaming, otherwise it will oxidise and harden. Gradually add all the other ingredients, except the eggs and coriander, and keep mashing until you have a smooth consistency and even colouring.
- Let the mixture cool a little, then divide into 8-12 even portions (80-100g each) and mould into patties.
- Heat a pan with a drizzle of oil over a medium heat. Cook the patties in batches for 4-5 minutes on each side until golden and crisp. Keep warm while you cook the rest. Serve with a soft-boiled egg and a few coriander leaves.
You can buy yams from amazon.co.uk, but for freshness buy from a street market that sells African staples. Ask to see the cut side of the yam to check the quality.
Shape the oto cakes up to 3 hours ahead and keep covered in the fridge. Or freeze between layers of baking paper for up to 3 months.
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