The Eddoe is a vegetable that is very common in tropical climates. It is related to the Dasheen (Taro).
The Eddoe is small in size with  fuzzy brown skin and dark brown circles.

In the Caribbean, the Eddoe and The Dasheen (Taro) are referred to as ground provisions. Also included in this group are: green figs, plantains, dasheen, cassava, breadfruit, sweet potato and yam.

These vegetables are usually boiled and served up with Codfish (Baccala) sauted in onions, garlic, tomato, and hot sauce and constitutes a hearty Saturday meal.

Eddoes are also excellent in soup. However, over boiling causes the Eddoe to melt.

To those familiar with the taste, there is nothing like it.

For those of you not familiar with the taste but are curious, follow the simple instructions below.

Simply peel off the skin under running water because the Eddoe flesh is very starchy. Cut in two, or four depending upon the size.

Transfer to a pot filled with water and bring to a boil. Add a dash of salt and continue boiling until tender and easily pierced with a fork.

Drain water.

You may add a pat of butter and eat it like a potato.

In the Caribbean the main meal is garnished with slices of the above mentioned ground provisions. It is a loving touch to each meal.