Categorized | Vegetarian

Eddoes doesn’t have to be the mystery food.

caribbean-eddoes-recipeThis recipe post is inspired by a conversation I had with a lady at the grocery store recently. I recall when we first moved to Canada, finding any food closely related to what we enjoyed in the Caribbean was almost impossible. If you didn’t source out a specialty store, you had to settle for typical North American food. How times have changed. I can now go to just about any grocery store and find things such as yams, eddoes, dasheen, plantain, cassava, ochro … even bodi!

A few days back I was in Fortinos (grocer) and was in the section where they had all the “ethnic” foods when a woman came up to me and asked “what is that and what do you do with it?” as she pointed to the pile of eddoes. I’ve been there many times. You’d see something in the fresh vegetable or fruit section and stand there wondering what it was or how to prepare it, so I was only too happy to explain. So just what do you do with eddoes? Let’s explore an entry level dish featuring eddoes, the step child of the “ground provision” family.

You’ll need…

2 lbs eddoes
1 med-large onion (sliced)
1 teaspoon salt
1/4 teaspoon chili flakes
2 cloves garlic (sliced)
water (see comments below)
1 tablespoon olive oil
1 tablespoon butter

NOTE: If you look under the “videos” page you’ll find a couple videos I created to explain a couple things about eddoes. How to peel and how to shop for eddoes.

Let’s get started by peeling the eddoes. After which you must rinse them off with clean water to remove any dirt etc that may have made it’s way into the bowl.

ground-provision-eddoes

The next step is to get cooking the eddoes. For this we need to place the peeled eddoes into a pot, cover with water and place on high heat until it starts to boil. Then reduce to a simmer, add the salt and let cook for about 15 minutes. After about 12 minutes or so poke the eddoes with a knife to check to see if it’s cooked. If the knife can go through them without force, they’re done.

vegetarian-recipe

Drain the water out and in the same pot, using a potato masher or pestle crush so they’re a bit chunky. We’d like to avoid making a paste.

rasta-ital-recipe

Slice the onion and garlic and place aside with the chili flakes.

vegan-recipe

Place a pan (frying pan is great) over medium heat and add the olive oil and butter to heat. Then add the onions, garlic and pepper flakes.

trinidad-eddoes-recipe

simple-eddoes-recipe

After cooking for about 5-8 minutes or until the onion is soft and starting to brown, add the crushed eddoes. Move everything around so it’s coated evenly with the infused butter/oil mixture. In about 5 minutes you should have a nicely coated mix that’s ready for serving.

how-to-cook-eddoes

eddoes-recipe

Some notes on eddoes…

Like all “ground provision” this can be a stand alone dish or the base for many of the stewed meats that featured on here. In the last step mentioned above you can also add some salted cod chunks to add a whole new flavor. I’d also like to point out that many people would stop after boiling the eddoes as mentioned above and enjoy it with stewed meats as well, so they’re not re-frying after it’s been boiled. The final thing I’d like to mention is that eddoes is also a “must” ingredient for those wonderful heavy soups we’re so famous for in the Caribbean.

Leave me your thoughts and comments below.

BTW… I hope the lady who I had the conversation is reading.

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74 Responses to “Eddoes doesn’t have to be the mystery food.”

  1. Helga Fisher says:

    It’s what the Hawaiians make poi with.

  2. Elisabeth says:

    Hi Chris, I am a Bajan. My grandmother cooked the small ones in the skin and then peeled them. She then added them to a pickle made with lime, salt and pepper (this is from memory, I was a small child at the time).

  3. mouthwatering, I love eddoes and will try it soon.

  4. donna says:

    Thanks for the eddoes recipe. Would you be able to give a recipe for those wonderful, heavy-in-ground-provision soups that you find in the Caribbean? I used to eat one like that regularly in New Rochelle, NY in a small West Indian take-out: a rich, spicy puree of yellow split peas with chunks of ground provisions. I would love to have that recipe.

  5. Cleopatra says:

    Hi Chris if you add ground Geera to the mixture it enhances the taste as well

  6. Farrah says:

    Looks good. In the process the boiling my eddos now substituting both olive oil and butter with coconut oil to satisfy dietary restrictions hope it turns out just a well.

  7. Ginnee says:

    This is Malanga in Spanish speaking countries. Taro or yam in some other countries. We grow Malanga in Costa Rica, a plant that we called the Elephant Ear in South Florida. We eat many root crops, including Lovage. What recipes do you have for lovage?

  8. Kiki says:

    OMG thank you for inspiring me! I saw your recipe this morning and it was at the back of my mind all day. I just had to leave work and get some coco (Jamaica) or satoimo as they are called here in Japan. I boiled them and crushed them with red pepper flakes and coconut oil. I served it with some onions, okra, garlic, tomato, green pepper and left over chicken I’d did a quick stir fry with. YUMMY!

  9. MariaS says:

    You must try the Pulped Eddoes. They are done with white eddoes!!! I prefer that dish any day!!!

  10. brian says:

    don;t have the foggist idea what eddoes is. is it availible in south africa

  11. Cheryl says:

    Hi Chris, never had eddoes done like this, sounds delicious, so I will try it. I am from Guyana and we cook all types of ground provisions. We make what we call dry food, boiled provisions on the side and salted fish cooked with onions tomatoes garlic salt and lots of pepper. Delicious. We also make what we call metem all provisions boiled with coconut milk salted fish, tripe onions, garlic, pepper salt tomatoes and tomato paste also delicious.

  12. Zahn says:

    Hi, I sooooo love your site. I went to Guyand a few years ago (my first flight) and was taken to German's restaurant where I had a marvelous soup that i wish I could make here (charlotte, NC). If you can help with this, PLEEEZZZEEE do. lol I made the dhal roti bread adn they were great. I did not manage to use the 4 tsp of peas but did do 3. I have a Tawa so I made large ones. Thanks

  13. Colette daniels says:

    Hi chris I am from guyana so we cook eddoe with curry balanger or egg plant and salt fish or cod fish and shrimps also with coconut milk…try it you will like it that's my favorite.

    • zahn says:

      Hi, this is Zahn I spoke about the soup in Guyana in my reply. Is there a recipe you can give me similar to that at German's restaurant. It it made with either chicken or beef; has eddoes (I think) and other root vegetables. It has been about 3 years ago but it was delicious. I would be most appreciative. thanks

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