Vegetables Root Vegetables Oto (Mashed Yam Patties) 5.0 (1) 1 Review Puna yam (not to be confused with sweet potato) is the star of this Ghanaian dish often served on wedding days. Puna yams are starchy; it's essential to avoid overcooking them in order to make shaping the patties easier. Their unique texture and flavor make them worth seeking out for this recipe; see sourcing info below. By Zoe Adjonyoh Zoe Adjonyoh Instagram Twitter Website Zoe Adjonyoh is a chef, speaker, coach, entrepreneur, activist, author, and founder of Zoe's Ghana Kitchen. She has been pioneering modern West African food across hospitality platforms, food writing, and food media since 2010.Education: University of Greenwich - LawExperience: Zoe's Ghana Kitchen 4th Edition by Voracious (Little Brown) made The New York Times Best Cookbooks of 2021 List. Zoe's mission has always been to bring the great flavors of West Africa to a wider audience and this has been acknowledged through great positive press and publicity for her food and concept. She was named one of "London's hottest chefs" by Time Out and one of "The 44 Best Female Chefs" by Hachette Cuisine France. She was honored by the James Beard Foundation with the Iconoclast Award in 2018 and in February 2019, she was invited to speak at TEDXOxford about Food: Its Importance to Cultural Stepping Stones of Understanding and Exchange. Food & Wine's Editorial Guidelines Published on December 17, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 50 mins Total Time: 2 hrs 15 mins Servings: 8 Ingredients 6 cups peeled and chopped (1/2-inch pieces) puna (Ghana) yam (from 1 [2-pound] yam) 1 tablespoon light brown sugar ¼ cup red palm oil 3 ½ tablespoons canola oil, plus more for frying 1 tablespoon fresh thyme leaves 1 tablespoon minced garlic 1 tablespoon corn flour 1 teaspoon kosher salt 5 soft-cooked eggs, peeled and quartered lengthwise Thinly sliced seeded fresh Anaheim chiles Torn fresh cilantro leaves Thinly sliced red onion Directions Bring a large pot of salted water to a boil over high. Add chopped yam and brown sugar; cook, stirring occasionally, until tender, 20 to 25 minutes, being careful not to overcook. Drain and return yam to pot. Using a potato masher, mash yam while still steaming. Add red palm oil, canola oil, thyme, garlic, corn flour, and salt. Mash until mixture is fully combined, smooth, and evenly colored, about 5 minutes. Let mixture stand at room temperature until cool enough to handle, about 10 minutes. Divide yam mixture evenly into 10 pieces (about 3 1/2 ounces each). Shape each piece into a 3/4-inch-thick, 3-inch-wide patty. Heat a large pan over medium, and add canola oil to a depth of 1/8 to 1/4 inch. Add 5 patties to hot oil; fry until golden and crisp, about 5 minutes per side. Transfer cooked patties to a rimmed baking sheet or a platter, and cover loosely with aluminum foil to keep warm while cooking remaining patties. Repeat process with additional oil and remaining patties. Top patties with soft-cooked eggs; sprinkle with chiles, cilantro, and onion. Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Notes Find puna yams and red palm oil at specialty food markets, or order from olasfoodsmarket.com. Rate it Print