I am especially pleased to present this recipe for yam ɔtɔ. Three decades ago, I was thrilled to discover my first postcard of food in Ghana—a postcard celebrating ɔtɔ with a photo of this traditional Ghanaian dish. The back simply said in English (and also in French): “African Gourmet,” and gave very simple directions on preparing it. Many years later I received a card from Barbara, and discovered she was the source, and that same photo was part of her personal stationery. Here is Flair Catering’s version of yam ɔtɔ.
The first day we made this at Flair,
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