In this recipe, eddoes or yautia, a root vegetable is seasoned simply with garlic, onion, hot pepper and a tomato and simmered until it becomes tender.
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.