Eddoes are a root vegetable with a nutty flavor said to have been brought to the Caribbean from East Asia and Polynesia. Talkari probably comes from the Bengali word, Tarkari, and is generally applied to any vegetable dish. This is yet again another dish that continues to remind us of our multicultural heritage related to Trinidadian Cuisine. The Eddoes Talkari takes the root vegetable and is sautéed with our local seasonings to create a deliciously creamy and savory side dish that goes great with Sada Roti, in any soup or stew and as a side for any local meat dish.
How do you cook Eddoes in Trinidad?
Eddoes are cooked similar to how you would cook potatoes. Eddoes can be cooked in a stew such as eddoes talkari, fried, sautéed, made into a salad, or served steamed. Anyway, you can use a potato; you can also use eddoes.
How long does eddoes take to cook?
It will take approximately 20 minutes to boil or roast eddoes depending on the cooking methods.
What does eddoes taste like?
Eddoes is a root vegetable comparable to taro root; it is similar to a potato but has nuttier and sweeter flavors.
Do you peel Eddoes?
You can peel eddoes with a vegetable peeler or pairing knife.
Ingredients
8-10 Eddoes peeled and cut into chunks
500 ml Water
3 Cloves Garlic minced
2 Seasoning Peppers minced
1 medium Onion, chopped
1 tablespoon Green Seasoning
1 teaspoon Amchar or Garam (hot) Masala Powder
3 tablespoons Coconut Oil
Salt & Black Pepper to taste
Spicy Option: 1-2 Scotch Bonnet Peppers seeded and minced
Instructions
In a deep saute pan, warm the 3 tablespoons of oil and warm on medium to high heat.
Once the oil is hot, add the onion, seasoning peppers and garlic and sauté until the garlic is brown, and the onions begin to turn translucent.
Spicy Option: Add scotch bonnet peppers during Step 2.
Now add the chunks of eddoes as well as water, and turn the heat to simmer all the vegetables together for 10-15 minutes or until the eddoes are fork tender.
As the eddoes begin to soften, add the green seasoning and masala powder of your choice stirring to thoroughly combine all ingredients.
The texture of this dish is up to you; So either leave the chunks or mash into a smooth silky mixture.
Once the eddoes are fully cooked and the dish has become thick and creamy, season with salt and black pepper to taste.
Serve alongside some sada roti, in a soup or stew or your favorite Trini meat dish.
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