- 1-2 lbs eddoes
- 1 – 2 cloves garlic, finely minced
- ½ small onion, minced
- ½ scotch bonnet pepper, finely chopped
- ¼ tsp salt
- 2 – 3 tbsp oil
Wash and scrub the eddoes as clean as possible. Place in a large pot of boiling water and cook until tender.
Remove and peel the eddoes. Place in a heatproof bowl. Mash with a fork or potato masher.
Add the onion, garlic, hot pepper and pinch of salt.
Heat the oil (2 – 3 tbsp) and throw over the eddoes mixture. Mix well ensuring that everything is well incorporated. Taste and adjust seasoning. Serve with sada roti.