Creamy, garlicky, and wholesome, this Trinidad Eddoes Choka is a healthy carb side dish made with boiled eddoes, culantro, and garlic-infused oil.
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Eddoes Choka is one of those dishes that rarely makes the spotlight, but when it does, it steals the show. Known elsewhere as yautia or malanga, eddoes are small, starchy root vegetables with a nutty flavor and creamy texture when cooked.
Growing up in an Indian household in Trinidad more than 40 years ago, Eddoes Choka was a traditional delight and a family favorite. Its simplicity made it deeply satisfying—a humble dish that always carried comfort and care in every bite.
In this recipe, the eddoes are boiled, mashed, and seasoned with fresh onion, garlic, culantro, and hot pepper. A final drizzle of garlic-infused oil—a traditional chunkaying—ties it all together. Unlike Tomato Choka or Baigan Choka, which are roasted for smokiness, Eddoes Choka is boiled. The result is clean, earthy, and deeply comforting—a healthy carb that feels both rustic and refined.
What Is a Choka in Trinidad?
A choka is a dish of vegetables—or sometimes fish—mashed and seasoned, then finished with aromatics. The method came from Indian indentured laborers and has become a cornerstone of Trinidad cooking.
Not every choka is finished the same way. Some, like Baigan Choka or Tomato Choka, are usually chunkayed—tempered with hot oil and aromatics to deepen the flavor. Others, like Sardine Choka and Avocado (Zaboca) Choka, skip this step entirely. Aloo Choka can be made either way, with or without chunkaying, depending on family tradition. And Eddoes Choka is chunkayed, finished with garlic fried in hot oil poured over the mash.
Popular versions include:
- Baigan Choka (roasted eggplant)
- Tomato Choka (roasted tomatoes)
- Aloo Choka (mashed potato aka aloo)
- Sardine Choka (made with canned sardines)
- Fish Choka (made using leftover fried fish) – I use it to make these delicious fish pies
- Avocado/Zaboca Choka – printable recipe coming soon
- Eddoes Choka
Each one is rustic, simple, and designed to be eaten with roti, dhal and rice, or fried bake.
Why This Recipe Works
- Clean and healthy: Naturally gluten-free and fiber-rich, eddoes are a wholesome carb.
- Simple technique: Just boil, mash, and season.
- Bold flavor: Garlic and culantro add depth and freshness.
- Versatility: Delicious with dhal and rice, curries, or even steamed fish.
Ingredients You’ll Need
- Eddoes (Yautia) – Starchy, nutty, and the heart of the dish.
- Onion – Adds brightness and bite.
- Garlic – Used both raw and in hot oil for layers of flavor.
- Culantro (Chadon Beni) – Trinidad’s signature herb.
- Hot Pepper – Adds heat.
- Olive Oil – Base for chunkaying with garlic.
- Salt – To balance and bring everything together.
Flavor Profile
Eddoes Choka is smooth and nutty, with garlicky richness and the bright herbal kick of culantro. The garlic oil brings warmth, making each bite creamy yet clean.
Tips for Success
- Cook until fork-tender, like potatoes.
- Mash while warm so flavors combine better.
- Don’t skip the garlic oil chunkaying—it’s what makes this dish.
Variations
- Chunky Style – Mash lightly for texture. Great with curries or stews.
- With Coconut Oil – Adds a nutty, island-style flavor.
- Spicy – Mix in roasted hot pepper or pepper sauce.
Other Eddoes Variation:
- Sada Eddoes – Not a choka, but another traditional dish. The eddoes are simmered with aromatics and water, creating a sauce that’s perfect for scooping up with sada roti.
Serving Suggestions
- With fried bake or sada roti.
- Alongside dhal and rice.
- As a side to curry chicken, curry fish, stewed chicken, or other meats.
- Paired with steamed fish for a lighter option.
Health & Nutrition
Eddoes are rich in potassium, fiber, and vitamin C. This Eddoes Choka is naturally vegan, gluten-free, and clean—a wholesome, nourishing side dish.
What Are Eddoes?
Eddoes are small, starchy root vegetables that play an important role in Caribbean cooking. Related to taro, they are prized for their nutty, earthy flavor and creamy texture when cooked.
Depending on where you are in the world, eddoes are also known as yautia, malanga, tannia, taro, or coco yam. They are typically small, round, and brown with a rough, hairy skin. Inside, the flesh is white or cream-colored, dense when raw, and soft and creamy when boiled.
Nutrition Benefits
Eddoes are a healthy carb and naturally gluten-free. They’re rich in:
- Fiber – Supports digestion and helps keep you full.
- Potassium – Important for heart health and regulating blood pressure.
- Vitamin C – Boosts the immune system.
- Complex Carbohydrates – Provide steady energy.
Eddoes vs. Taro vs. Malanga
| Root Vegetable | Common Regions | Appearance | Flavor & Texture | Notes |
|---|---|---|---|---|
| Eddoes | Caribbean, Latin America, Asia | Small, brown, hairy skin; white flesh | Creamy, nutty, slightly earthy | Classic for soups, stews, and choka |
| Taro | Asia, Pacific Islands | Larger than eddoes; smoother skin; purple or white flesh | Mild, starchy, sometimes slightly sweet | Used for poi, desserts, fries, boiled ground provisions. |
| Malanga (Yautia) | Latin America, Caribbean | Oblong, rough skin; white or beige flesh | Earthy, nutty, denser than potatoes | Common in fritters, soups, and purees |
✅ Recipe Tip: Whether you find eddoes, taro, or malanga, all three can be used in this Eddoes Choka recipe. Each brings a slightly different texture, but the method and flavors remain the same.
Watch the Video 🎥
Want to see the process step by step? Watch my prep video featuring Eddoes Choka alongside other popular chokas like Baigan, Tomato, Aloo, Sardine, and Avocado.
Equipment Needed
- Medium pot
- Colander
- Mixing bowl
- Masher or fork
- Small frying pan
FAQ – Eddoes Choka
What are other names for eddoes?
Eddoes are also called yautia, malanga, tannia, taro, arvi, elephant ears or coco yam.
What do eddoes look like?
Small, round, brown root vegetables with hairy skin and firm white or cream-colored flesh.
Where can I buy them?
Look in Caribbean, Latin American, or Asian grocery stores, and sometimes large supermarkets with international produce.
How do I know when eddoes are cooked?
Like potatoes, they’re ready when fork-tender, usually after about 20 minutes of boiling.
Do all chokas use chunkaying (tempered hot oil)?
No. Baigan Choka and Tomato Choka are usually chunkayed, while Sardine Choka and Avocado (Zaboca) Choka are not. Aloo Choka can be made either way—with or without chunkaying. Eddoes Choka is chunkayed, using garlic fried in hot oil poured over the mash.
Can I substitute eddoes in this recipe?
Yes—taro or malanga can be used in place of eddoes with the same method and seasonings.
What can I use instead of culantro?
Cilantro or scallion makes a good substitute.
Can Eddoes Choka be eaten as a side dish?
Yes—enjoy it with dhal and rice, curries, stews, fried fish, or even steamed fish.
📋 Recipe Card – Eddoes Choka
Equipment
- Medium pot
- Colander
- Mixing bowl
- Masher or fork
Ingredients
- 1 lb eddoes yautia, peeled and cubed (can substitute with taro or malanga)
- 1/4 onion thinly sliced
- 2 cloves garlic minced
- 4 leaves culantro finely chopped or ground, substitute with scallion or cilantro
- Hot pepper finely chopped, to taste
- 3 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Peel eddoes, cut into 8 pieces each, rinse, and drain.
- Boil in salted water until fork-tender, about 20 minutes. Drain and place in a bowl.
- Mash with chopped onion, minced garlic, hot pepper, culantro, and salt until smooth.
- Heat olive oil in a small pan, add sliced garlic(and or onion and hot pepper), and cook until golden at the edges.
- Pour over the mashed edddoes, mix well, taste and add more salt if required, and serve warm with sada roti.
Video
Nutrition
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Pinterest Title: Trinidad Eddoes Choka – Creamy, Garlicky & Healthy
Pinterest Description: Make authentic Eddoes Choka, a traditional Trinidad dish with boiled eddoes (yautia), garlic, culantro, and hot pepper. Clean, vegan, gluten-free, and full of flavor! 🌿🔥 #TrinidadFood #ChokaRecipe
