Eddoes Choka with a Twist

Ingredients

• 500g (1.1 lb) eddoes 500g (1.1 lb) eddoes
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 roasted red bell pepper, diced 1 roasted red bell pepper, diced
• 2 tablespoons coconut milk 2 tablespoons coconut milk
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash and peel the eddoes, then cut them into small cubes.
3. 3.
   Place the eddoes on a baking sheet and roast them in the preheated oven for about 25-30 minutes, or until they are tender and slightly browned.
4. 4.
   In a large skillet, heat some oil over medium heat. Add the onions and garlic, and sauté until they are soft and translucent.
5. 5.
   Add the diced tomatoes, roasted bell pepper, cumin, turmeric, salt, and pepper to the skillet. Cook for about 5 minutes, or until the tomatoes have softened and released their juices.
6. 6.
   Add the roasted eddoes to the skillet and mash them with a fork or potato masher until they reach a creamy consistency.
7. 7.
   Stir in the coconut milk and cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Eddoes Choka warm with roti or rice.

Treat your ingredients with care...

• Eddoes — Make sure to wash and peel the eddoes thoroughly before roasting to remove any dirt or impurities.
• Roasted red bell pepper — You can roast the bell pepper directly over an open flame or broil it in the oven until the skin is charred. Then, place it in a sealed container for a few minutes to steam, making it easier to remove the skin.

Tips & Tricks

• For a spicier kick, add a finely chopped scotch bonnet pepper to the choka.
• Serve the Eddoes Choka with a squeeze of fresh lime juice for a tangy twist.
• If you can't find eddoes, you can substitute with taro or yucca.
• Customize the spice level by adjusting the amount of cumin and turmeric to your taste.
• Leftover Eddoes Choka can be refrigerated and enjoyed as a spread on toast or as a filling for sandwiches.

Serving advice

Serve the Eddoes Choka as a main dish accompanied by warm roti or steamed rice. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the Eddoes Choka with a sprinkle of fresh cilantro to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant colors of the dish to shine through.