Porridge
Eto
Ghana
Mashed yam or plantain mixed with palm oil, onion and egg in an Ashanti celebratory preparation.
Original eatfuls sticker artwork
What it is
A closer look at Eto.
Mashed yam or plantain mixed with palm oil, onion and egg in an Ashanti celebratory preparation.
What to look for
Know it when you find it.
The mash should be warm, richly orange from palm oil and topped with egg or peanuts.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Eto.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sudan
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A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
Aaseedah
عصيدة
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Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
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A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
Agoun
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
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Ajdova kaša
Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
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Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.