Eddoes are a small, brown, potato-like tuber. Their skin is rough, their flesh is fibrous and can be white, yellow, green or pink. They are used mainly in Caribbean and West African cuisine. They have a pastier consistency than potato and a pleasant sweet, nutty flavour.

Eddoes are thought to have travelled to the Americas as an early export from China. It was used as a cheap food for slaves.

EDDOES are classed as a vegetable.


Try boiling, baking, or adding to spicy stews or vegetable curries.

Nutritional Information

Typical values per 100g: energy 84 kcal, 358 kJ; protein 1.1g; carbohydrate 20.5g; fat 0.3g.


Prepare and cook eddoes as you would potatoes. Wear gloves when preparing, as the peel contains a chemical that may irritate skin.


Store in a cool, dry place.


Look for firm eddoes and avoid any that are bruised or have soft spots.

Fun Fact

Eddoes are used in Chinese medicine to treat ulcers and psoriasis.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.