Ogolale (Mashed Yam and Plantain)
Ogolale is a Niger Delta dish of mashed yam and unripe plantain, bound together with palm oil. It is also called oritobor. The plantain is used green, so it adds starch and a firm, earthy body rather than sweetness, while the yam keeps the mash soft. Palm oil supplies the color and a savory, slightly nutty richness. With only four ingredients and one pot, it is an easy way to try a regional staple.
Instructions
Put the yam and unripe plantain in a pot and cover them with salted water. Boil them until a knife slides into the pieces with no resistance.
Drain off the water and move the cooked yam and plantain into a clean container.
Mash them together with a spoon or spatula until they hold together as a thick, fairly even mash.
Stir in the palm oil until it is mixed through and the mash takes on its color.
Taste, add more salt if it needs it, and serve. Any extra ingredients can go in at this point, according to your own taste.
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