Writing — Food & Photography
Discovering Eddoes — And Making Eddoes Choka for the First Time
Trying out great food in Trinidad & Tobago
Back in October, while celebrating Divali here in Trinidad & Tobago, I first had the opportunity to try out the dish called eddoes choka. It was made lovingly, along with many other yummy things to eat, by a host of beautiful Indian ladies.
Interesting, I thought to myself. So many intriguing flavors and spices. I knew I had to figure out this dish for myself.
What are eddoes?
Eddoes is a ground provision related to taro and also closely related to dasheen, the latter of which looks quite similar but is usually a bit larger than eddoes. It originally hails from China and Japan and was introduced into South America and the West Indies.
Spanish speakers may know it as malangas or yautias, while those who speak Portuguese may know the eddoe as cará or inhame. It is also widely consumed in India and Egypt, where the leaves are eaten in a similar manner to Spinach as well.
“A considerable number of varieties are known, some better adapted for puddings, some for bread, or simply for boiling or baking” — Eddoe — Wikipedia
