Small, hairy, golf-ball-sized taro corms with a smooth, creamy texture when cooked. Higher potassium than most root vegetables, significant resistant starch, and generally better tolerated than large taro by those with taro sensitivity. A staple ground provision of the Caribbean.
A foundational ingredient at Caribbean Sunday dinners — the 'provisions' plate that accompanied Sunday stew chicken or cow foot soup. Available at Caribbean grocery stores in most US cities with Caribbean populations.
Eddoe is more easily digested than large taro because the corm size and starch structure differ — the smaller cell size and slightly lower oxalate content make it less likely to cause the throat irritation sometimes associated with large taro when undercooked. The resistant starch content provides the same prebiotic gut benefit as other Colocasia species. Potassium at ~620mg/100g makes eddoe a meaningful blood pressure food — exceeding the potassium content of banana in cooked form. The glycemic index of cooked taro is notably low (~53) compared to potato (~78), making it a superior starch choice for insulin management.
Peel and boil whole or quartered in salted water 25-30 minutes until completely tender — the center must be fully soft or oxalates cause throat irritation. Can be steamed, roasted, or pureed. Available at Caribbean and African grocery stores. The skins have calcium oxalate crystals — do not rub eyes; wash hands after peeling.
Free, no account needed to ask.