Eddoes, also commonly referred to as taro, are a starchy root. Similar to yam in appearance, these have an interesting nutty flavor with an undertone of potato, waterchesnut, and artichoke flavors. Pronounced (eh-ddo) and (tahr-o) respectively, this root is delicious deep-fried, boiled, roasted or pan-fried. It is also versatile in stews or soups.
- Scrub well (wear gloves) and remove the skin with a peeler. (If you don’t have disposable gloves, coat your hands with cooking oil before peeling.)
- Cut or slice as needed.
- Either use immediately or place in a bowl of cold water.
Store in a cool, dry place for a few days. Do not refrigerate. Use once they are soft.
Costa Rica: September –- May
Ecuador and Costa Rica
- A good source of fiber
- Versatile vegetables that can be easily added to your diet
- Good source of Vitamin B6, manganese, and potassium
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