Ogolale
Ingredients
Directions
Prepare
Boil the yam and plantain in a pot of salted water until cooked through.
Drain the water, and transfer the cooked yam and plantain to a clean container.
Mash and serve
Use a spoon or spatula to mash the yam and plantain.
Mix in the palm oil.
Adjust seasoning to taste, and serve.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Yam
- Provides the starchy base that mashes into a smooth, thick texture.
- Unripe plantain
- Adds starch and body, giving the mash a firmer, less sweet character.
- Palm oil
- Adds fat and richness, smoothing the mash and carrying flavour.
The step that matters
Mash while the yam and plantain are still warm. Starch sets as it cools and becomes gummy or lumpy, so mashing while warm gives a smoother texture. Cooking until fully tender ensures the starch breaks down evenly under the spoon.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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