Akwasi Brenya-Mensa's Eto - Chef's Making Snacks

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  1. Bring a large pot of water to the boil and add salt
  2. Peel plantains and boil in the water for 25-30 minutes. In a small saucepan, boil the eggs for 5-8 minutes depending on your reference
  3. While the plantain is boiling, slice the first shallot and place in the Asanka bowl with the 1/4 scotch bonnet and mash into a coarse paste, add a couple of pinches of salt
  4. Add the peanut butter in the bowl and mash to combine with the scotch bonnet and shallot
  5. Warm the 25ml of the red palm oil and add the 1 teaspoon of crushed Maggi cube or dawa dawa, cook on medium heat until fragrant. Thinly slice or mandolin the remaining shallot and fry in the red palm oil for 2-3 minutes on a medium low heat until the onions soften slightly
  6. When the plantains are boiled and soft add them into the bowl and mash using the wooden grinder until you have combined all the ingredients in the bowl. Then add the remaining 25ml of the red pam oil which will give your mixture a slightly more red, orange hue
  7. You can add peanuts into the mix or you can simply add them as garnish. Use the wooden grinder to bring the mashed ingredients into the centre of the Asanka bowl and top with the dry roasted peanuts, boiled egg and slices or fan of avocado
  8. enjoy!