In Memory Of Karen Nicole Smith, 1972 - 2016

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.


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.


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.


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


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.



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.



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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  1. Anita Pratt
    September 2, 2020 / 4:03 am

    I love your site I am Bahamian didn’t know how to cook Eddie. I will definitely try. Wonderful recipes always!

  2. Celia
    March 5, 2019 / 11:00 pm

    Hi Chris:What is bodi?

    The Eddie are also nice in a pickle.

  3. October 7, 2018 / 11:20 am

    Hi from London
    Brought my eddoes, now I know how to cook them, thank you.
    Dawn (the greedy explorer x)

  4. Patricia
    December 5, 2017 / 9:24 pm

    Though I ate eddoes in Trinidad when I lived there, I was born in Peru and we called them yucca.

  5. Diarmuid Breatnach
    March 9, 2017 / 4:20 pm

    I tried an eddo for the first time today before reading your recipe, sliced and boiled in with rice in a stock with some chopped veg. The eddoe slices were ok but a little stodgy. Recipe looks great and I will try, also with a Caribbean-type ‘soup’. Thanks from Dublin, Ireland (home of the ‘shebeen’ :-).
    One Internet source says peeling them may cause skin irritation?

  6. S. P. Pizarras
    July 21, 2016 / 7:08 pm

    What are eddoes? It must be a family of the sweet potatoes or yam? Looks like…i think thats what we call gabi…

  7. Barbara
    June 10, 2016 / 6:33 am

    I have only recently started eating eddoes having skirted around them for years. Delicious is all I can say – almost like extra creamy potatoes if you mash them. I am definitely in the market for interesting recipes to try them out in different ways.

  8. chandra maharaj
    November 27, 2015 / 3:20 pm

    eddoes are delcious cooked with pigeon peas (gunga peas)you use the usual garlic, onion, scotch bonnet, some thyme and fresh tomatoes.Good with meat or salt fish or on its own
    Goes well with sada roti salt to taste but not needed with salt fish obviously

  9. sheryl st louis
    October 12, 2015 / 4:13 pm


  10. monica bhagirath
    May 12, 2015 / 8:31 pm

    Typo error it is sada roti

  11. monica bhagirath
    May 12, 2015 / 7:41 pm

    I like it as white eddoes or curry with hot Dada roti

    • Sherry A Hardeo
      August 22, 2020 / 5:04 pm

      What is Dada roti? I recently found pepper roti, familiar with all of the naans, bus up shot, dhalpuri and traditional sada roti. Is it similar to some of the Guyanese puris that tend to be smaller?

      • admin
        August 22, 2020 / 9:13 pm


  12. Trevor
    May 7, 2015 / 11:50 pm

    Hey Jumbie , this will be a must try for me , I only use eddoes plain boil with fish stew or in soup .


  13. Arvin
    May 3, 2015 / 7:29 pm

    Chris, thanks for all the great info. Here in Southern California we are not blessed with too many ingredients. W e can get eddies or small taro at Asian Supermarkets; steamed, then covered with coconut cream, they are delicious.

  14. carmen
    April 25, 2015 / 4:33 am

    I have made Tania (eddoes) as a porridge before and it is great! You have to grade the raw Tania, then boil with water, milk, sugar, spices, etc. As you would any other porridge. It is delicious!

    People in Grenada call it “Tania Log” or something to that extent.

    I don’t have recipe, but I’ll search, or maybe you can experiment. Maybe one of your subscribers is from Grenada, that may have the recipe.

    I’ll keep looking, though.

    St. Croix, USVI

    • carmen
      April 25, 2015 / 4:39 am

      That should say”grate” the Tania. And the correct name is Tania Log

  15. carmen
    April 25, 2015 / 4:32 am

    I have made Tania (eddoes) as a porridge before and it is great! You have to grade the raw Tania, then boil with water, milk, sugar, spices, etc. As you would any other porridge. It is delicious!

    People in Grenada call it “Tania Long” or something to that extent.

    I don’t have recipe, but I’ll search, or maybe you can experiment. Maybe one of your subscribers is from Grenada, that may have the recipe.

    I’ll keep looking, though.

    St. Croix, USVI

  16. David Parkin
    April 22, 2015 / 11:34 pm

    Hi Chris, I’ve never heard of an Eddoe in Queensland. It looks like & is prepared like a member of the potato family ? Am I right ? Going shopping now, will get back to you.

    • admin
      April 23, 2015 / 11:14 am

      yes, very much like potato and other root type vegetables.

  17. Catherine
    November 13, 2014 / 5:42 pm

    Thanks very much for setting up a Printer-friendly version. You might have had it before but I did not notice it until this recipe.
    I will definitely have to try this one.

  18. denise Lue Yat
    October 23, 2014 / 10:44 am

    I di eddoes like this before and it really goes good as a side dish. Thanks again for always sharing your recipes.


  19. Stephen Buxton
    September 7, 2014 / 12:06 pm

    I saw your recipe but didn’t have all the ingredients. So I am using onions, leek, a couple of sliced chestnut mushrooms, a pinch of paprika and a pinch of garlic powder.

    Will report back on the results!

    • Stephen Buxton
      September 7, 2014 / 1:31 pm

      Mmmmm… delicious!

  20. Maxine
    July 30, 2014 / 8:35 am

    Hi Kris i am trying all your recipes from my emails and enjoy doing so. I am looking forward in doing this eddoes recipe thanks for the variations .

  21. Helga Fisher
    February 21, 2014 / 12:48 pm

    It’s what the Hawaiians make poi with.

  22. Elisabeth
    February 16, 2014 / 5:21 pm

    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).

  23. donna
    January 6, 2014 / 11:38 am

    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.

  24. Cleopatra
    December 24, 2013 / 3:56 pm

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

  25. Farrah
    November 18, 2013 / 2:26 pm

    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.

  26. Ginnee
    September 19, 2013 / 9:46 pm

    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?

  27. Kiki
    September 19, 2013 / 5:28 am

    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!

  28. MariaS
    July 5, 2013 / 10:15 pm

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

  29. brian
    June 13, 2013 / 8:53 am

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

  30. Cheryl
    May 28, 2013 / 2:31 pm

    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.

  31. Zahn
    May 3, 2013 / 12:35 pm

    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

  32. Colette daniels
    April 24, 2013 / 9:57 am

    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
      May 3, 2013 / 12:39 pm

      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

  33. February 9, 2013 / 5:37 pm

    Do you have a spam issue on this website; I also

    am a blogger, and I was curious about your situation;

    we have developed some nice procedures and we are looking

    to swap strategies with others, be sure to

    shoot me an e-mail if interested.

  34. Alicia Dhaban
    January 30, 2013 / 12:40 pm

    i am going to try this one for sure, thanks Chris

  35. Toni
    September 17, 2012 / 12:45 pm

    Hi Chris we have a version of this in Samoa and Tahiti we call it taro root we boil it and add onion,salt and coconut milk and some time we add corned beef but not the pepper flakes i love it both ways you should try yummy !

  36. Lee Hatfield
    August 11, 2012 / 11:57 am

    Since my father who was the cook at home came from Jamaican Parents,I learned to love all forms of 'Ground Provision' from an early age.I love eddoes in soups,but my Dad used to boil all the yams,and others,and separately boil fresh fish,then made a sauce with tomatoes, onions and of course hot peppers.The ground food was served with a side of fish and the sauce all over it.We call this Boil-Up.Delicious. Thank You for these recipes,many of them I remember from my childhood.

  37. Kami
    June 3, 2012 / 8:52 pm

    Hey Chris,
    Eddoes are very versatile. They can be used to thicken the sauce of any curry dish , Try it with chicken curry or even channa (chick peas) . It is quite tasty and gives the sauce a special smoothness.
    Blessings and happy cooking

  38. patti
    May 23, 2012 / 10:42 am

    Hey Chris!
    Thanks for reminding me of how good eddoes can be. Also good with curried chicken and pigeon peas

  39. Dianne
    April 25, 2012 / 8:23 am

    Hi I'm in uk and just bought a couple of eddoes. Am pleased I read to rub hands in
    oil etc when peeling. Will let you know how I get on!

  40. jus mina
    March 9, 2012 / 12:26 pm

    I'm one of those people who was wondering what is this and how to use ? Thank you so much and guess what ?
    I went one step forward and plant it in a pot , and now I see the leaves are coming out and you have no clue how excited I am. Thanks a gain.

  41. Ruby Gopaul
    February 28, 2012 / 6:45 pm

    Just love this Chris…i remember digging out eddoes that we planted in our back yard in Trinidad..
    This goes well with curry fish ,saltfish and tomatoes or stew chicken….yummy….

  42. andrew
    September 26, 2011 / 12:14 pm

    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.

    September 7, 2011 / 5:24 pm


  44. nimi
    August 4, 2011 / 9:53 pm

    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.

  45. Lucky
    July 29, 2011 / 3:18 pm

    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.

  46. Peppercorn
    July 5, 2011 / 2:00 pm

    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!

    • Cheryl
      May 28, 2013 / 2:24 pm

      Sounds delicious, peppercorn, but what is hing?

      • QueenieSheba
        June 11, 2013 / 11:09 pm

        Hing, also known as Asafoetida, it's a spice that happens to be very beneficial health-wise. I remember it being an ingredient in a recipe on the Dr. Oz Show and they raved about the benefits. Hope you can get it where you are.

  47. arleen
    June 8, 2011 / 10:56 pm

    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!!

  48. sherry
    May 17, 2011 / 6:54 pm

    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

  49. Claudette
    April 12, 2011 / 3:04 pm

    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.

  50. April 6, 2011 / 2:52 pm

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

  51. Brigitte
    November 28, 2010 / 5:12 am

    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.

  52. November 22, 2010 / 6:17 pm

    Thanks for this delicious recipe 🙂

  53. Basdai Gopaul
    October 16, 2010 / 12:11 am

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

  54. Renrick
    October 14, 2010 / 8:12 pm

    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.

  55. Carlyle Beach
    September 29, 2010 / 9:14 pm

    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.

  56. savtri
    May 4, 2010 / 10:25 pm

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

  57. madonna
    March 10, 2010 / 6:03 pm

    thanks for that eddoes recipe yummy

    • admin
      March 14, 2010 / 9:01 pm

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

      happy cooking


  58. madonna
    March 10, 2010 / 6:01 pm

    thanks for that eddoes recipes i just it

  59. Dawn
    February 28, 2010 / 10:42 am

    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.

    • admin
      March 4, 2010 / 5:09 pm

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

      happy cooking


  60. Kimber
    January 29, 2010 / 11:27 am

    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!

    • admin
      January 31, 2010 / 10:27 am

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

      happy cooking


  61. January 11, 2010 / 9:58 pm

    Hi Chris,
    Happy New Year and all thats good for 2010,can you believe it that this is the first time i am hearing about eddoes to me it look like dashine, and to be honest i have not aquired the taste for dashine and coco and i think eddoes will fall into that categorie.But i promise if i come across it in the market i will buy some and give it a try. Thanks anyway this is just how i feel.
    .-= Pauline says:´s last blog ..Ultimate Curry Chicken? =-.

    • admin
      January 19, 2010 / 4:28 pm

      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


  62. December 8, 2009 / 9:30 am

    Thanks for all the comments and recipe ideas. taramatteelalla I’m not sure if I’ve ever had curry eddoes, but I do know that my grandmother used to make a “white” eddoes talkarie which was very tasty with sada roti.

    Gina, thanks for sharing. I learned something new today 🙂

    Glasspole, I tried to do some research on your question but info was a bit limited. I found this pic which according to the source is coco. If that is correct, then this is what we call tania(sp) in Trinidad and Tobago. Eddoes are usually a bit more round and not as pointed as the image (link).

    Happy cooking

    .-= Chris De La Rosa´s last blog ..Drupati’s Doubles and Roti Shop, Toronto Ontario. =-.

  63. Theresa
    December 8, 2009 / 6:45 am

    How about eddoe souffle/pie? You boil eddoes first then mash and combine with grated cheese, milk, eggs, grated onions along with your favourite seasonings. Then throw it in the oven, topped with more grated cheddar-yum!


    • PatG
      December 4, 2012 / 12:16 pm

      Have you ever tried eddoes in coconut milk as part of a metamgee? Love that! So silky.

  64. December 7, 2009 / 6:57 am

    hi ever thought of currying eddoes with pigeon peas,simply delicious just like you would do any curry, with some nice hot sada roti, every trini will know what i’m speaking about. happy cooking until further ado.

    • Phyllis Cheddie
      February 19, 2013 / 4:57 pm

      Try this one Chris. It's extremely popular here in Trinidad.

    • Lennox
      June 25, 2013 / 9:06 am

      Curry Tannia and Pigeon peas was my favourite,and eaten around Carnival time.

  65. glasspole
    December 7, 2009 / 4:57 am

    chris i am curious ,are eddoes the same thing we call coco in jamaica .they look very much alike.

    • CTM
      April 18, 2012 / 8:17 am

      Hi- yes…..Eddoes are called coco in Jamaica. I don't know about you but when I first came to the US as a child and went shopping with my parents I saw all these foods I knew as one thing but they were being called another. Eventually you get the hang of it but it sure is strange at first.

      • Justmyop
        February 17, 2013 / 10:01 pm

        Eddoes are NOT coco. Eddoes are eddoes, much soften than coco which you call tania. They may look the same but they are not. I have always loved coco but it took me a while to acquire a taste for eddoes. The two are nothing alike. Next time ask a Jamaican.

  66. patrick
    December 5, 2009 / 5:36 pm

    Your site was helpful, as I’ve often wondered how one should cook eddoes. So far I’ve baked them about an hour at 400F. I take the skin off after baking, & add butter.

  67. Gina
    December 4, 2009 / 10:13 am

    Another way to enjoy eddoes is to do an eddoe souse. Boil eddoes and cut up in big chunks. Lime, onions, cucumbers, salt, black pepper and pepper sauce – just like making souse with “pig parts”. You can also do a green fig souse. Tangy and spicy with the crunch of the cucumbers! Yum!

  68. November 5, 2009 / 8:09 am

    Tom, I'm not sure about the eddoes and ackee but I'm sure one of our Jamaican friends could share some thoughts (or recipe) on this for us.

    Mystic-eye-cda, This is the first I'm hearing that eddoes can be toxic. It's part of the taro family, like dasheen and tannia, but I've eaten those in all forms and I've never had a problem. However, if this is what you've read, I would take precaution.
    .-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.

    • PatG
      December 4, 2012 / 12:10 pm

      The "toxic" part is the part that makes your skin itch. You peel that and throw it away. Besides once you have brought it to a boil that should be fine. Like bitter cassava – that is deadly poisonous if eaten raw, but once you squeeze out the juice and boil it (to make your cassareep) it is perfectly ok to eat – in fact it is wonderful.

  69. mystic_eye_cda
    September 27, 2009 / 2:03 pm

    I’m sure this is a stupid question but some sites say eddoes are a kind of taro and some kinds of taro are toxic if not cooked enough. How cooked is “cooked”? And how toxic is “toxic”?

    Some recipes say to boil for hours?

    I have small children so I’m somewhat cautious but I’m not a terribly “paranoid” mother. Before I planted tomatoes in my garden I looked up how toxic their leaves are, but since they aren’t really I don’t freak out if my toddler decides to taste the leaves as long as he doesn’t decide to make a meal of them.

  70. September 19, 2009 / 8:22 pm

    So that’s what you do with eddoes. I live in a small town north of Toronto and Price Chopper is the only grocer that sells anything ‘exotic’. Most of the time, the cashiers have no idea what they are and it takes 5 minutes for me to get checked out. I’ve just been baking them like potatoes. Do you know if eddoes are ever paired up in a recipe with my new found favourite, ackees?

  71. July 2, 2009 / 11:01 am

    Cynthia, I do recall my mom cooking eddoes with a thick sauce, but without curry. I think she would Sauté some onion and garlic in heated oil, then add the sliced eddoes (cook a for a minute or 2) then add water to cover. bring to a boil and let cook until soft with a thick sauce. I think (memory) we called it “white eddoes sauce”.

    My dad also told me that as a child growing up they used to make eddoes choka as well. There are so many ways to enjoy eddoes.
    [rq=108503,0,blog][/rq]Lunch date at Niagara On The Lake.

  72. May 26, 2009 / 9:24 pm

    have just found this site thank goodness I did, I love caribbean food, yummy

  73. May 24, 2009 / 5:12 pm

    Thank you for this post… I saw them in the supermarket recently but I did not know what to do with them.

    By the way, we had some fried saltfish, hardboiled eggs and grated cucumber with boiled green bananas for breakfast… husband made it 😉

    Enjoy your day, Margot

    Coffee & Vanilla’s last blog post..Green Lentil and Soy Mince Krokiety (Filled Crepes)

  74. June
    May 12, 2009 / 8:01 pm

    Only just discovered this site. Hope its around for a long time. I have just copied the recipe and about to cook the eddoes. I am alway looking for various ways to cook the vegetables outside of plain boiling and steaming. Do give us more recipes on eddoes – you must have more under your sleeves. Anyhing on cassave? Do share. Blessings

  75. india
    May 8, 2009 / 7:16 pm

    I enjoy your site it take me back to my child hood in Trinidad…. So thank you for this child hood memory….. keep doing what ya doing .

  76. May 3, 2009 / 4:03 pm

    I'm a BIG fan of eddoes. At home, I make a Chinese stew with preserved duck leg and eddoes in a coconut milk sauce. I just hate peeling them, because they make my hand itch like crazy! They sell them at Fortinos and Loblaws, but they are way cheaper in Chinese supermarkets.

    • cgirl
      August 23, 2010 / 8:01 am

      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

      • chrissie
        September 10, 2011 / 9:50 am

        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 !!!

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