The eddo or “taro” is a tuber from Asia with rough, hairy, brown skin. It is a staple food in several tropical countries. Its cream-, white- or greyish lilac-coloured flesh is mealy, reminiscent of that of potatoes. It is slightly sweet. It can be used like a potato: once cooked in boiling water, it can be mashed or stewed or cooked into a fritter. It is also excellent fried. Moreover, it is very good in cakes.
It contains vitamins (C, B1, B2), minerals (calcium, phosphorus), iron, and fibre facilitating intestinal transit and digestion. It therefore has a number of therapeutic properties: antioxidant, anti-anaemic, anti-hunger, prevention of cardiovascular disorders, etc.