• Gloves (if peeling uncooked)
  • Cloth or scouring pad (if peeling cooked)
  • Vegetable Peeler
  • Sharp Knife
  • Cutting Board

How to cook with Eddos

Wear gloves handling eddos

WEAR GLOVES when peeling or handling peeled UNCOOKED eddos.

Eddos must be cooked before they can be eaten. If you peel their skins before cooking, you'll need to wear gloves to avoid skin irritation.

Hold the eddo with a paper towel

Cooked eddos are slippery. Hold the eddo with a paper towel or a clean scouring pad.

I suggest cooking and then peeling. They're slippery to peel when cooked, but simply hold them with a cloth or clean scouring pad while peeling.

Selecting eddosSelection
Choose eddos that are firm and heavy for their size.

Buy eddos that are similar in size so the entire batch takes the same time to cook. You can overcook eddos, so if you choose eddos of the same size and test one for doneness, you won't have to worry about whether the others are ready.

Do not refrigerate raw eddos. Keep on your kitchen counter, out of the sun.

In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 15 to 20 minutes. Add more water when necessary to keep the eddos covered. Cook until you can easily insert a fork into an eddo in the pot.

Microwaving eddosMicrowave
Rinse the eddos. Using a microwavable steamer or a plastic colander that fits inside another bowl, add 1/2 cup of water to the bottom of the bowl. Place the eddos in the top of the colander part of the steamer. If you microwave 2 pounds of eddos on high, it will take about 8 minutes. Insert a fork in an eddo without resistance, the eddos are ready.

Recipes that will cook the eddo further will often call for parboiling the eddos. Follow the boiling instructions above but remove the eddos from the heat after only 10 minutes.

Eddo flesh is white with flecks

The eddo flesh is white or cream-colored with pink or purple flecks.

Drain and peel after cooking. Peeled eddos are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling or chopping. The eddo flesh is white or cream-colored with pink or purple flecks.

If not adding the peeled eddos to a recipe immediately, place them in a bowl of water that covers them to prevent discoloration. Cooked eddos can turn a slight purplish gray; this is normal.

Eddo options
Eddos can replace potatoes in almost any dish. But it clamors to the top of the flavor favorites when you add to...

Stews and soups, where eddos will absorb the surrounding flavors, adding a subtle symphony of taste in each spoonful.

Meat entrées where the meat's juices are used as part of a sauce, salsa or dip, eddos will absorb some of the meat's flavors for an added boost in taste. In the Caribbean, eddos are often added to pork dishes for this reason.

What isn't an option for eddos is to serve them cold. This veggie isn't meant to replace potatoes in a potato salad. The good news is that eddos can be quickly reheated as you cook them in recipes or reheated in the microwave.

Just remember that the eddo needs to be cooked to be eaten. If the dish is a stew or soup, parboil the eddos. The additional cooking of the soup/stew should be enough. Not sure? Cook the eddo fully before adding to a recipe.