Eddo, also known as taro root, is a starchy tuber vegetable with a rough, hairy outer skin and a creamy white flesh. It has a nutty flavor and can be boiled, steamed, or used in various dishes like soups, stews, or as a substitute for potatoes in recipes.
Purchase guide
Look for firm, unblemished roots with a smooth texture and no soft spots. Choose eddo that feels heavy for its size, as this indicates freshness.
COnsumptiOn
Eddo must be cooked before eating, due to its high calcium oxalate content, which can cause mouth irritation if eaten raw. It is usually boiled, steamed or fried.
storage tip
Eddo can be stored in a cool, dry place for up to a month. Don't put them in the fridge, and use them immediately if they start to soften.
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