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Brooks Tropicals


Eddo peanut stir-fry

Don't let the number of ingredients scare you; it's a lot of spices. That's typical for an Asian vegetable stir-fry, making it both hearty and savory.


2 lbs eddos
3 tbs olive oil
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp dry mustard
1 red onion, diced
1 tsp turmeric
1 tsp coriander
1/2 tsp garam masala
1/4 tsp red chili powder
1/2 tsp salt
1 large tomato, diced
1/2 cup chopped peanuts

Yield: 6 servings
Prep time: 30 minutes,l plus 20 minutes for eddo cooking in steps 1 and 2.

Cooking with Eddos


1. 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.
2. Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Cut the eddos into 1/2" pieces. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
3. Over medium-high heat in a large skillet, add the oil. Heat for 3 minutes. Add the garlic. Cook for an additional 3 minutes.
4. Add the cumin, mustard and onion and stir to coat. Cook until the onion is almost transparent, about 5 minutes.
5. Add the turmeric, coriander, garam masala, red chili powder and salt. Stir to combine. Add the diced tomato, chopped peanuts, and eddo slices. Toss to coat. Cook for 10 minutes.
6. Serve warm.

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