Ingredients

• 500g/1lb puna yam, peeled and cut into smaller sizes
• Salt as required
• Water for cooking yam
• 4 tablespoons palm oil (scooped from making palm nut soup or regular palm oil)
• 1 onion, sliced
• 1 clove garlic
• Fresh pepper (bird's eye chili, scotch bonnet, petite bell, habanero, etc.) as required
• To serve: hard-boiled eggs and avocado pear

Instructions

Prepare the Ingredients

1. Remove peels of yam, cut into smaller sizes, and rinse with fresh water. Put yams into a saucepan, add salt to taste, and enough water for boiling.
2. Put the saucepan with yams on high heat, cover tightly, and cook for 15 minutes or until cooked through. A fork inserted into the yams should easily break it apart. When cooked, drain off water and set aside.

To Make Yam Eto

1. While the yam is cooking, put a small saucepan on low heat, add about 1/4 cup palm oil, and half of the sliced onions. Fry on low heat until the oil is softened and turn off the fire.
2. Using an asanka or ayewa and apotoyewa, grind the remaining onions, one clove of garlic, and fresh pepper until smooth.
3. Add the cooked yam to the mixture and mash until there are no lumps.
4. Starting with two tablespoons of palm oil, add palm oil to the mashed yam. Use the apotoyewa to blend it together. Add more palm oil as desired.
5. Serve the yam eto with the fried onions, hard-boiled eggs, and avocado pear.