Sada Eddoes:
In Trinidad, we have some of the most delicious and simple vegan dishes. These are the recipes we grew up on. Recipes created by our great grandparents who came to Trinidad to work in the sugar cane plantation. They altered their traditional recipes based on availability and cost. Instead of a multitude of ingredients, they used skill and love to transform these dishes into something spectacular that even young kids enjoyed, including myself. One such dish that epitomizes this legacy is our beloved sada eddoes which can also be referred to as stewed eddoes, eddoes stew or eddoes talkari.
What is Eddoes?
Eddoes, also known as taro or malangas/yautia in Spanish-speaking countries, serve as the hearty base for this flavorful creation. Seasoned with just garlic, onion, hot pepper, and tomato, this humble root vegetable transforms into a symphony of taste and texture when simmered to tender perfection.
What to eat with Sada Eddoes?
Growing up, sada eddoes was a staple in our household, a dish that transcended generations and brought our family together. I fondly remember my mother preparing it on lazy Sunday mornings, serving it alongside freshly made sada roti or dosti roti.
In a world filled with culinary trends and fads, it’s essential to pay homage to the dishes that form the cornerstone of our heritage. Trinidadian vegan cuisine, with its rich history and timeless appeal, serves as a testament to the enduring power of tradition and the enduring bond of family.
Ingredients Required to Make Sada Eddoes:
• 2 lbs eddoes/yautia, peeled, rinsed and cut in thin pieces
• 6 tbs extra virgin olive oil
• 1/2 tsp whole grain cumin, optional
• 1 medium onion, sliced
• 6 cloves garlic, crushed (about 2 tbs)
• Hot pepper, sliced, to taste
• 1 plum tomato, chopped
• 2 teaspoons salt, or to taste
How to Cook Sada Eddoes:
- Peel and rinse eddoes. Dry with a paper towel and cut into thin 1 inch pieces.
- Heat oil in a medium heavy bottomed pot over medium heat. If using whole grain cumin, add and cook until it darkens and becomes aromatic.
- Stir in onion, hot pepper and garlic and cook until the edges are brown, about 2 minutes.
- Add sliced eddoes, tomato and salt to the pot. Stir to coat and develop flavor for 3 minutes continuously.
- Cover pot, reduce the heat to low and cook for 10-15 or until the eddoes have relinquished and cooked in its own juices, liquid has mostly evaporated and it has softened.
- Once the liquid has evaporated, stir to ensure that it is not sticking, scraping the bottom of the pot, and add enough hot water to create a sauce, about 2 cups.
- Cover pot, reduce heat to low and cook for an additional 5 minutes, or until half of the eddoes have melted and it has thickened. Taste and add more salt if required.
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Stewed Chicken (using less sugar)
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Vegan Sada Eddoes
Ingredients
- 2 lbs eddoes/yautia peeled, rinsed and cut in thin pieces
- 6 tbs extra virgin olive oil
- 1/2 tsp whole cumin seeds optional
- 1 medium onion sliced
- 6 cloves garlic crushed (about 2 tbs)
- Hot pepper sliced, to taste
- 1 plum tomato chopped
- 2 teaspoons salt or to taste
Instructions
- Peel and rinse eddoes. Dry with a paper towel and cut into thin 1 inch pieces.
- Heat oil in a medium heavy bottomed pot over medium heat. If using whole grain cumin, add and cook until it darkens and becomes aromatic.
- Stir in onion, hot pepper and garlic and cook until the edges are brown, about 2 minutes.
- Add sliced eddoes, tomato and salt to the pot. Stir to coat and develop flavor for 3 minutes continuously.
- Cover pot, reduce the heat to low and cook for 10-15 or until the eddoes have relinquished and cooked in its own juices, liquid has mostly evaporated and it has softened.
- Once the liquid has evaporated, stir to ensure that it is not sticking, scraping the bottom of the pot, and add enough hot water to create a sauce, about 2 cups.
- Cover pot, reduce heat to low and cook for an additional 5 minutes or until half of the eddoes have melted and it has thickened. Taste and add more salt if required.
