Complexity: Easy


  • 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


  1. Wash and scrub the eddoes as clean as possible. Place in a large pot of boiling water and cook until tender.
  2. Remove and peel the eddoes. Place in a heatproof bowl. Mash with a fork or potato masher.
  3. Add the onion, garlic, hot pepper and pinch of salt.
  4. 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.