“This is one of my favourite dishes,” Chef Abbys shared with a smile. “It’s a royal meal in Akan tradition, and in my house, we eat it often, especially in the afternoons. It’s quick, filling, and very satisfying.”

Ingredients

3 fingers of slightly ripe plantain

100ml palm oil

6 spring onions

Fresh pepper (to taste)

2 table spoon groundnut paste

30g fried groundnuts

2 eggs

1 small salted fish

Salt

1 ripe pear

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Chef Abbys began by walking Nicholas through the basics. “First, we wash and peel all the plantains,” she instructed. Together, they boiled the plantains and eggs for about 10 minutes, draining the water afterward and keeping them covered to retain the heat.

Then came the traditional tools: the Ayewa (clay grinding pot) and ɛta (wooden masher). “Now, grind the pepper and three spring onions,” she said, guiding Nicholas as he learned to use the tools like a pro.

After seasoning with salt, she had him add the hot plantains into the Ayewa. “Mash it while it's still hot,” she advised, “and make sure it’s smooth before it cools down.”

They stirred in the groundnut paste and continued mashing until the mixture was evenly blended. Meanwhile, Chef Abbys heated palm oil and fried the salted fish to a crisp. She poured the infused oil into the mashed plantain, letting Nicholas mix it all in.

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To finish, they chopped the rest of the spring onions and sprinkled them along with fried groundnuts over the top. Sliced boiled eggs and ripe pear completed the beautifully traditional plate.

Boil the peeled plantains and eggs for 10 minutes.

Grind pepper, spring onions, and salt in a clay pot (Ayewa).

Mash the cooked plantains into the pepper mix while hot, then add groundnut paste.

Fry salted fish in palm oil, then pour the oil over the mash and mix thoroughly.

Garnish with chopped spring onions, fried groundnuts, sliced eggs, and pear.

Catch every step, laugh, and learning moment in the full video

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A perfect bowl of Eto—warm, aromatic, and made with tradition and teamwork. “Ta-daa! The Eto is ready,” they announced proudly, showcasing the finished dish.

For Chef Abbys, it wasn’t just about making food. It was about passing on culture, memory, and love for Ghanaian cuisine—something Nicholas got to taste and learn firsthand.