Also known as otor, this is a spicy dish of plantain or yam served with hard-boiled eggs and avocados that makes for a light lunch or supper dish that kids absolutely adore.
Prep time: 25 minutes/Cook time: 15 minutes/Serves: 4
Ingredients:
2 Ripe Plantains, peeled and sliced
1/2 Habanero or Scotch Bonnet Pepper
1/4 Small brown Onion, coarsely chopped
Salt, to taste
150g (1 cup) Peanuts (plus more to garnish)
1 Avocado, peeled and sliced
4 hard-boiled Eggs, halved
60ml (1/4 cup) red Palm Oil
1/2 Small Red Onion, finely chopped
Method:
Place the plantain pieces in a pan, pour over enough water to cover (you could also boil the eggs at the same time), season with a little sugar then bring to a boil. Cook for about 6-8 minutes, or until the plantains are tender.
In the meantime, chop the chilli and white onion then grind together in a mortar (or in a food processor) with 1/2 tsp salt. Add the peanuts and grind to a paste.
Once the plantains are tender remove with a slotted spoon and add to the peanut, onion and chilli paste. Set aside to cool slightly.
Heat the red palm oil in a frying pan. Once hot add the red onion and fry for 2 minutes, until soft.
Now mash the plantains into the peanut mix. Spoon over the fried onion and red palm oil mix to combine. This is your etor.
Serve the etor on a plate accompanied by the avocado and halved hard-boiled eggs. If desired, you can garnished with a few toasted peanuts.
