My mom was making eddoes choka and I wasn't going to miss this opportunity....Read on.
This morning Maracas is making cold which is usual during this time of the year. Normally I sleep with a fan but these days I've exchanged the fan for a warm blanket and sleep longer than usual. But this morning was different. I got up early with camera in hand because mom was making breakfast and one I've always wanted to do. So I had to forget about the warm blanket and the sneezing and start to take out pictures because this opportunity may not present itself in a long while.
Eddoes is one of the more rare provision (root tubers) we have in our trini diet. In fact these days when prices are going up for Mr chive ($55.00 / bundle) eddoes' price has been going down because of less of a demand for it. So that was good news for my mom when she went Tunapuna Market to shop.
So how do we use it? We use it in soups, pies (substitute for potato), with saltfish or smoke herring or in a choka which is today's recipe topic. Like the other chokas I've posted before this one is delicious, hot and simple. I just like our trini food for its simplicity sometimes. But, don't be fooled, where there are less ingredients your technique comes into play. Another recipe I can attest to that is Sleek it is simple but your technique has to be dead on or else you can mess it up.
Anyhow, as I break piece of Sada roti and make a dip into my eddoes choka, I can't help to think about the many trinis who wish they could get their hands on some eddoes to cook right now. So I won't torture you too much lol!! Here's eddoes choka, enjoy.
chongkay the eddoes.
chadon beni chutney (optional)
sada roti to go along with the eddoes choka.
Well that's it. Leave a comment if you like my eddoes choka.
- 3 medium eddoes
- 1 small onion chopped
- 3 cloves garlic grated + 2 crushed to chongkay
- salt to taste
- pepper to taste
- chadon beni chutney optional
- Boil the eddoes.
- Note: To test doneness just stick an ice pick or knife. If it goes through smoothly then it is ready.
- Peel then mash the eddoes using the back of a fork
- Add the onion, garlic then add salt and pepper to taste. Mix
- Fry the 2 cloves of garlic in a kalchul (ladle) and chongkay the eddoes.
- Adjust salt and pepper if necessary then mix until smooth. Add chadon beni chutney (optional)
Ah gone 🙂