Published:
Aug 5th 2021
by 
Last updated: Dec 15th 2024
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.
You'll love this recipe for its simplicity, bold flavors, and versatility. Eddoes are packed with nutrients, and when paired with local Caribbean seasonings, they create a creamy, savory dish that’s a perfect complement to any meal. Whether you're enjoying it with Sada Roti or as a side to your favorite meat dish, this recipe brings a taste of Trinidad’s rich culinary heritage to your table.
- For added flavor, roast the eddoes before sautéing them with the spices.
- Be sure to use fresh green seasoning for the best taste. Homemade seasoning blends always bring more authentic flavors.
- Adjust the spice level to your liking by adding or omitting Scotch Bonnet peppers.
- Taro Root: If eddoes are unavailable, you can substitute them with taro root for a similar texture and taste.
- Olive Oil: Replace coconut oil with olive oil for a lighter version of the dish.
- Chili Flakes: Use chili flakes instead of Scotch Bonnet for a less intense heat.
- Potatoes: For a variation, try making this dish with potatoes if you prefer.
Store any leftover Eddoes Talkari in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of water to restore its creamy consistency. This dish also freezes well and can be stored for up to 2 months. Just thaw it overnight in the fridge before reheating.
- Eddoes: The star of the dish, a nutty and starchy root vegetable.
- Garlic: Adds a rich, aromatic flavor.
- Seasoning Peppers: For a mild heat and flavor.
- Onion: Adds sweetness and depth.
- Green Seasoning: A classic Trinidadian herb mixture that enhances the overall flavor.
- Masala Powder: For warmth and earthy tones.
- Coconut Oil: A healthier option that adds richness to the dish.
- Salt & Black Pepper: To season and bring out the flavors.
- Scotch Bonnet Peppers (optional): For those who like it spicy.
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.
Time & Serves
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 sauté 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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