Eddo leaf is a tropical plant grown primarily for its edible corms; it is known as taro or dasheen in various countries. It is the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles. Eddo leaf is believed to have been one of the earliest cultivated plants. The leaves are a good source of vitamins A and C and contain proteins.
Ways To Eat Eddo Leaf
Eddo leaf can be steamed and eaten with shrimp or chicken along with rice or roti. It can also be eaten in cook-up rice or with dhal and rice.
Eddo Leaf With Shrimp
Ingredients:
- 10 -15 large eddo leaves.
- Milk from ½ coconut
- Shrimp
- 5 stems shallot
- 1 onion
- 2 wiri wiri peppers (optional)
- 2 tsp. minced garlic
- Salt to taste.
Method:
- Wash eddo leave and chop it up.
- Cut up onion, shallot and pepper.
- Grate half coconut.
- Add two tablespoon oil to hot cooking pan.
- Throw in chopped onions, shallot, pepper and the minced garlic and fry it up.
- After frying for about 2 minutes, add the shrimp, stir together, add black pepper and cook for 1 minute.
- Add eddo leaf and salt. Stir well and let it simmer. Cover and cook for about 5 minutes.
- Add coconut milk. Stir well, cover and cook for about 10 minutes.
- Remove from the heat and enjoy as it is or with your favorite starch (rice or roti).
Watch This: Eddoe Leaf Bhaji (Taro) with Shrimp, step by step Video Recipe II Real Nice Guyana
Calaloo, Pak Choi And Eddo Leaf In Guyana
These leafy vegetables are cooked in a variety of ways and have originated from various places. Yet, they are all grown and enjoyed in Guyana, farmers grow them and sell them in the local market while some produce them in their own private kitchen garden. These green, healthy vegetables are eaten in different ways in Guyana; many love it with rice or roti and in various side dishes. They are indeed healthy, leafy vegetables grown in Guyana.
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