Description: The eddo is sometimes called the “potato of the tropics”. The eddo is also known as taro (root), dasheen, eddo or kale.
Its barrel-shaped outside has inedible “hairy” skin. Inside its flesh can range from white to gray.
Eddos have a light crumbly texture with a slightly sweet flavor, somewhat like a potato. Like a potato, eddos can be roasted, fried or boiled. After cooking they can be sliced, grated or mashed.
Eddos can replace the potato in many dishes.
Two important notes:
- Use protective rubber gloves when handling eddos, you may be allergic to the skin.
- The eddo is toxic in its raw form so always cook it before eating.
Taste: Larger eddos posses more of a nutty flavor, while smaller ones tend to be moist and smooth
Selection: Choose firm, dry tubers that do not show signs of shriveling or mold.
Ripening: Not necessary
Season: All Year
Brooks Origin: Costa Rica
- Serving size 2/3 cup
- Calories 90
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrates 22g
- Dietary Fiber 3g
- Sugars 1g
- Protein 1g