BY: Emmanuel Wilson
Eto, mpotompoto, ampesi w) nkwan are all local delicacies here in Ghana. These dishes look similar, taste similar but they are prepared differently and unique.
These nutritious traditional cusines are prepared on very special occasions. Eto for instance is usually served during festivals to the gods and ancestors, during puberty rights, after labor or even after one narrowly escaped death.
Some people even enjoy this meal during Christmas-family reunions.
As we here at ADOA TV promised to treat you to some real Ghanaians heritage and tradition, we will deliver. Enjoy the journey of discovery on some simple, nutritious Ghanaian recipes on our tour to discover heritage.
The preparation of eto, ampesi w) nkwan and the famous mpotompoto.
Firstly, let’s walk through the mutual ingredients you need to prepare these dishes, yam, plantain, cocoyam, onions, tomatoes, momone(salted fish), eggs, peanuts, habanero pepper, avocado, meat, can marcreal, spinish salt, and soem water.
Starting with our cocoyam mpotompoto.
We start by peeling and cutting our cocoyam into smaller cubes, them and place in a pan with some water and salt. Add your habanero, washed, and peeled onions bulbs, and boil over medium or high heat. After about 10 to 15 minutes add your salted fish while you blend your pepper, onion, and tomatoes.
Add your puree to the already cooking cocoyam and give it a good stir. Take out your cocoyam with some palm oil and mush in an earthenware bowl, after which you add to your already boiling soup. Add your marckreal at this point and let this simmer for about 5 minutes and serve.
I tell you, Ghana y3 wo adze a oye!!
The next dish is the plantain eto.
Here we will need some ripe plantain to achieve that perfect golden look. Unpeel your plantain and boil it with some pepper and just a pinch of salt, you have to be careful because plantains are easily soaked in salt. You don’t want to mess your eto up. After 10 to 15 minutes, take the cooked plantain out and mush it in an earthenware bowl, and set it aside to cool. Heat a reasonable amount of palm oil with some slices of onion up. Chop onions with your boiled pepper, momone together with a pinch of salt and mush it all as base.
From here you can now add your settled mushed plantain and carefully mush the two together before finally adding your palm oil. At this point our kokoo-to is almost ready, we then can add our nkate3 which is our roasted peanuts to our eto. And what is eto without paya don’t be lost that is what avocados are called in the twi dialect.
Our last but certainly not the least is our ampesi w) nkwan this food comes in very handy for my meat lovers. Peel your yam into cubes. Meanwhile, you prep your meat and season it for a short steam, after the meat is tender, take the meat out of the stock and replace it with your yam cubes. So now you see the difference? The Ampesi w) nkwan is your mpotompoto without mushing and your eto is your mpotompoto without soup its that simple but with twist.
Eto is commonly enjoyed by the Ashanti’s and the Kwahu’s while the mpotompoto is enjoyed by the Akwapims’ and Ashanti’s. All in all all the four Conners of Ghana enjoy these dishes with a twist to suit their tradition.