Overview
Eddoe is a tropical root vegetable closely related to taro. It is grown for its small, rounded corms, which have a brown, hairy skin and white or purple-tinged flesh. The flavor is nutty and starchy, though many cultivars contain an acrid compound that requires thorough cooking to neutralize [1].
Origin and history
Eddoe is a cultivated variety of taro. The species Colocasia antiquorum is often treated as synonymous with or a subspecies of Colocasia esculenta, and botanical classification remains unsettled [1].
Varieties and aliases
- Eddo (alternate spelling)
- Malanga (in some Caribbean and Latin American contexts, though this term more commonly refers to Xanthosoma species)
- Chinese eddoe (in some English-language produce markets)
Culinary uses
Eddoe is typically boiled, steamed, or fried. The acrid taste present in raw or undercooked corms is neutralized by heat, making proper cooking essential [1]. It is used in soups, stews, and curries across West African and Caribbean cuisines, and can be mashed or roasted. The young leaves are also edible when cooked.
Notes for cooks
- Always cook eddoe thoroughly. Raw or undercooked corms can cause intense mouth and throat irritation due to calcium oxalate crystals.
- Peel eddoe under running water or wear gloves, as the skin can irritate the hands.
- Store in a cool, dry place for up to two weeks. Do not refrigerate raw corms.