Comments on: Eddoes doesn’t have to be the mystery food.

By: andrew

andrew — Mon, 26 Sep 2011 17:14:35 +0000

I`ve just used eddoes as a substitute for potatoes in saag aloo, amazing really holds up well againt the spices, wont use potatoes again in this dish.

By: chrissie

chrissie — Sat, 10 Sep 2011 14:50:01 +0000

thank you for your site .. it is really wonderful to have the photos as well as the instructions .. i am definately going to tyr some carribean cooking … but first i shall cook and enjoy my edoes !!!

By: WINSTON VIBEZ UNITED

WINSTON VIBEZ UNITED — Wed, 07 Sep 2011 22:24:52 +0000

LOVE THIS DISH.JUST GOT DONE MAKING SOME..TASTES GREAT LIKE THE WAY MY MOTHER MADE IT…

By: nimi

nimi — Fri, 05 Aug 2011 02:53:47 +0000

Hi Chris, Love eddoes. I like to cook it sada style. Peel and cut up eddoes in thin slices, like if you are making curried potatoes. Fry your onion, garlic and seasoning in oil. Then throw the eddoes in and add
salt, pepper etc and leave it to fry for a while stirring periodically. Then after a few minutes of frying you add some water and let it boil on medium to low heat. Cook until soft and add a little roasted ground geera (cumin) and turn off fire a couple minutes after adding the geera. It is best served with sada roti. You can also add tomatoes or saltfish. Any version is great.

By: Lucky

Lucky — Fri, 29 Jul 2011 20:18:31 +0000

That's the way my mom did her eddoes, and I do the same, we boil them with the skin on untill it is tender, poke it with a fork to make sure it's cooked. And you make fried eddoes like Chris discribed, we always put salted cod fish in it, we also curried it, and if you making traditional Trini soup you got to have eddoes in it.

By: Peppercorn

Peppercorn — Tue, 05 Jul 2011 19:00:57 +0000

To avoid the acrid hand burns, use the South Indian method. The acridness comes from a mild alkali in the eddoes. Don't peel, but boil the eddoes whole for 10 minutes, that will leach out the chemical. Let it cool so that the pieces harden a bit. The jackets will usually come off very easily. Use the eddoes in your favourite recipe. I dice them, coat them in a mixture of rice flour, chili powder and salt; then I slow fry them in oil that has been tempered with mustard seed and hing till the coating is crisp. This is considered a delicacy in South India and served at weddings. Enjoy!

By: arleen

arleen — Thu, 09 Jun 2011 03:56:48 +0000

My coworker has been promising for some time now to bring me some fried eddoes and sada, still waiting but this looks good!!!!
I'm sure it taste fantastic, sometimes when i boil ground provision, i would then cut them into smaller pieces and saute` with butter, onions, tomatoes and garlic, yummy!!

By: sherry

sherry — Tue, 17 May 2011 23:54:32 +0000

Hello Chris,
I have eaten eddoes in curry with the pigeon peas also eddoes with the white sauce, we call it white eddoes, i love eddoes choka, eddoes in soup, boil and fried, i think i will try the eddoes souffle/pie sounds delicious

By: Claudette

Claudette — Tue, 12 Apr 2011 20:04:46 +0000

Hey Chris,
Thanks for the recipe, may try it sometime, but I love eddoes as is, just boil and eat. I popped in on the site you included for "Drupati's doubles and roti shop" and just to comment, these people seems like traditional Trinis. Trinidadians, as you know, cook up a storm on Sundays, and take to work, (what we would call brought forward), leftover food on Mondays. So there is not much of a line up by the Doubles vendors or Restaurants on Mondays. So some vendors take the day off. So the Drupati's simply brought forward to Toronto a Trini tradition. Bye now.

By: Bibi

Bibi — Wed, 06 Apr 2011 19:52:29 +0000

I does cook my eddoes curry with egg plant + salt fish, sadaa roti……..

By: Brigitte

Brigitte — Sun, 28 Nov 2010 10:12:03 +0000

Thanks for the explanation! There are eddoes in the local bengal supermarket but I didn't know what to do with them.
I'll give them a go soon.

By: Ron

Ron — Mon, 22 Nov 2010 23:17:21 +0000

Thanks for this delicious recipe

By: Basdai Gopaul

Basdai Gopaul — Sat, 16 Oct 2010 05:11:48 +0000

Hi Chris i enjoy all ur recipes,Keep up d gud work.

By: Renrick

Renrick — Fri, 15 Oct 2010 01:12:45 +0000

In Trinidad we call this eddoe choker. I was trying to remember how to cook this as a friend had taught me this dish some years ago. I just couldn't remember. Thanks for your recipe.

By: Carlyle Beach

Carlyle Beach — Thu, 30 Sep 2010 02:14:24 +0000

Came aware of your site a few months ago and love receiving the different recipes. Keep up the great work. Have been in Canada since 1959 and have always enjoyed introducing Canadian guests to eddoes..We usually cook as a potato and place in a bowl of seasoned lime-water.The guests like spooning the liquid over the eddoes. Will try your recipe as it sounds very good.

By: cgirl

cgirl — Mon, 23 Aug 2010 13:01:36 +0000

Diana:
The same thing happens to me. Simply rub oil on your hands before you start to peel. After you have put the eddoes in the pot. Wash your hands with soapy water and no itch.

Caribbean girl

By: savtri

savtri — Wed, 05 May 2010 03:25:55 +0000

Gr8 recipes on ur site.Especially loved the vegetarian ones!!! Thanks for sharing them with us.

By: admin

admin — Mon, 15 Mar 2010 02:01:27 +0000

Madonna.. thanks for taking the time to comment. i’m very happy that you tried it.

happy cooking

chris…

By: madonna

madonna — Wed, 10 Mar 2010 23:03:26 +0000

thanks for that eddoes recipe yummy

By: madonna

madonna — Wed, 10 Mar 2010 23:01:31 +0000

thanks for that eddoes recipes i just it

By: admin

admin — Thu, 04 Mar 2010 22:09:50 +0000

Dawn.. you can never go wrong with smoke herring! Thanks for stopping by and commenting.

happy cooking

chris…

By: Dawn

Dawn — Sun, 28 Feb 2010 15:42:07 +0000

Thanks for another cool recipe. Unfortunately, the only way I ever cook eddoes is to boil them for soup. This way is an interesting take on cooking them though – I think I might even be able to slip some smoked herring (a fave) or corned beef as a side with this dish! Thanks again for another great recipe, Chris.

By: admin

admin — Sun, 31 Jan 2010 20:27:56 +0000

Kimber, thanks for taking the time to leave your comments – appreciated.

happy cooking

chris..

By: Kimber

Kimber — Fri, 29 Jan 2010 16:27:26 +0000

Hi glad I found your site,
I dated a Jamaican chef when I was a teenager and he taught me how to cook….he was adorable and very talented.
I can tell you for sure that cocos and eddoes are not the same because we shopped for both for the chicken stew he taught me to make, with the traditional dumplings.
Still a staple food in my kitchen today.
I love your recipes, thank you for sharing.
I found you doing a search for eddoes, I just love them!
If anyone is nervous using them, you can just add them to an ordinary stew you have made like an ordinary potato to try a few. YUM!

By: admin

admin — Tue, 19 Jan 2010 21:28:52 +0000

Pauline, thanks for dropping by and leaving your comment. New Year wishes to you and yours.. 2010 shall be grand! Give it a try, but I forgot to mention this tip.. before peeling the eddoes (or dasheen) rub a bit of cooking oil on your hands. These sort of ground provisions can cause your hands to itch, especially when you wash it in water.

Happy Cooking

Chris…