Eddoes, also known as taro or colocasia esculenta, are a versatile tropical root vegetable similar in texture to a potato but with a distinctive flavor. However, preparing eddoes can be tricky due to a slimy sap in the skin that can cause itching and irritation upon contact. This article explores the two primary preparation methods and provides a comprehensive guide to help you decide which technique is best for your cooking needs.
The Case for Peeling Eddoes Before Boiling
Peeling eddoes raw is a common approach, especially when preparing dishes that require the eddo to be cubed or sliced before cooking, such as curries or stir-fries. This method allows for more control over the final shape and size of the pieces. However, raw peeling exposes you to the slimy, milky sap containing calcium oxalate crystals, which can cause skin irritation.
How to Peel Raw Eddoes
To safely and efficiently peel eddoes before boiling, follow these steps:
- Wear gloves or apply oil: Before you begin, protect your hands from the irritating sap by wearing disposable gloves or rubbing a generous amount of cooking oil over your hands and fingers.
- Wash and scrub: Give the eddoes a thorough wash and scrub under running water to remove any excess dirt and debris from the hairy exterior.
- Trim the ends: Use a sharp paring knife to slice off the tough, hairy ends of the eddo. This provides a flat, stable surface for easier handling.
- Peel with a knife or peeler: Using a sturdy vegetable peeler or a sharp paring knife, carefully remove the brown, hairy skin. Work slowly and methodically, ensuring you remove all the tough, outer layers.
- Place in water: As you finish peeling each eddo, place it immediately into a bowl of cold water. This prevents the flesh from discoloring and helps wash away any lingering sap.
- Rinse again: Give the peeled eddoes a final rinse to ensure all traces of the irritating sap and any remaining skin are gone.
- Cut and cook: Cut the eddoes into your desired size and add them to your boiling water.
The Case for Boiling Eddoes First, Then Peeling
Many cooks prefer to boil eddoes with their skin on, as this method neutralizes the irritating sap and makes the peeling process significantly easier. Once cooked, the skin easily slips off, much like a boiled potato. This technique is ideal for dishes where the eddo will be mashed or incorporated into a puree after cooking, such as in soups or mashed eddoes.
How to Boil and Peel Eddoes
If you're worried about handling the raw eddo, this is the safest and simplest method:
- Wash thoroughly: Scrub the unpeeled eddoes under running water to remove dirt. Wearing gloves is still recommended if your skin is sensitive.
- Place in pot: Put the whole, scrubbed eddoes into a pot and cover them completely with cold, salted water. Starting with cold water ensures they cook evenly.
- Bring to a boil: Bring the water to a boil, then reduce the heat to a simmer. Cook until the eddoes are tender, which typically takes 15 to 20 minutes. To check for doneness, pierce with a knife; if it goes in easily, they're ready.
- Drain and cool: Carefully drain the hot water from the pot. Let the eddoes cool slightly until they are comfortable enough to handle.
- Slip off the skin: The cooked skin will have softened and loosened. Use a paring knife or your fingers to easily slip the skin off. Be mindful of any remaining hot spots.
Raw vs. Cooked Peel: A Comparison
To help you decide which method to use, consider this comparison table:
| Feature | Peeling Raw | Peeling After Boiling |
|---|---|---|
| Difficulty | More challenging due to the slimy sap and hairy texture. | Much easier as the skin becomes soft and loose after cooking. |
| Safety | Requires gloves or oil to prevent skin irritation. | The cooking process neutralizes the irritant, making it safer to handle. |
| Consistency | The flesh can absorb more water during boiling, potentially leading to a softer or gummier texture, depending on the dish. | Protects the flesh from over-absorption of water, resulting in a firmer, less watery texture. |
| Best for | Dishes requiring pre-cut, uniform pieces like curries, stews, or stir-fries. | Mashed eddoes, purees, or soups where a smoother texture is desired. |
| Effort | Higher initial effort for peeling, lower effort for cooking. | Lower initial effort for boiling, easier effort for peeling. |
Safety Precautions When Handling Eddoes
Regardless of the peeling method, handling raw eddoes requires caution. The calcium oxalate crystals in the skin can cause a mild to severe itching sensation and rash on the skin. Always use proper precautions to avoid discomfort.
- Wear gloves: Use kitchen gloves for complete protection against the sap.
- Apply oil: If you don't have gloves, a thin layer of cooking oil on your hands can create a barrier against the irritant.
- Work under running water: Peeling under a slow stream of running water can help wash the irritant away and reduce the slimy sensation.
- Clean equipment promptly: Wash all knives, cutting boards, and pots soon after use to prevent a sticky residue from drying and hardening.
Conclusion
Ultimately, whether you peel eddoes before boiling or after is a matter of personal preference and the recipe at hand. If you're cautious about skin irritation and aiming for a mashed or creamy result, boiling the eddoes with the skin on is the safest and easiest option. For dishes that require precise, pre-cut pieces, peeling raw with proper protection is the way to go. Both methods lead to delicious results, allowing you to enjoy this unique root vegetable with confidence.
Learn more about different ways to prepare eddoes and other roots at CaribbeanPot.com for recipe inspiration.
