Oto
(Mashed Yams with Eggs) Recipe

Origin: West Africa Period: Traditional

Ingredients

500g cooked yams, mashed to a paste (or use mashed potatoes)
2 tbsp grated onions
180ml red palm oil
salt and black pepper, to taste
1 ripe tomato, blanched, peeled and diced
6 hard-boiled eggs

Oto
(Mashed Yams with Eggs) Preparation:

Method:

Once you have prepared and mashed the yams make a gravy by frying the onions for 3 to 4 minutes in a pan. Season and ad the palm oil and tomatoes. Remove from the heat and mash 2 egg yolks into the gravy. Stir the gravy into the mashed yams and mix until evenly incorporated. Empty into a bowl, halve the remaining eggs and use as a garnish.

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Other recipes with yams and red palm oil as primary ingredients:

Tomato and Pepper Relish with Preserved Lemons

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Welcome to the Celtnet Recipes Page for Mashed Yams with Eggs

Oto(Mashed Yams with Eggs) Recipe

Origin: West Africa Period: Traditional

Ingredients

Oto(Mashed Yams with Eggs) Preparation:

Method:

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