Eddoe

[Angie]

How did it taste? It looks good. Does it need salt or anything else?
What did you do to it to make it 'cube-able' to put on a salad? Did you just leave it raw? What was it's texture?

Is this Mediterranean or Caribbean? I think I've seen these around here but I can't remember where.

Well, the first one I prepared as you would a regular potato. Wash it off, rub some salt on the outer skin, wrap it in foil and bake. This one came out moist and smooth in texture. I cut the skin from around it and cut into cubes. The look was grey-ish, so it didn't make you want to dig in and eat.The taste was sweeter than a regular potato and you can add sour cream or butter or anything else that you would for a regular tater. The second one I prepared was baked without the foil wrapping. I still rubbed salt on the outer skin. I liked this one better because the inside actually pulled away from the skin which made it easier to cut away. I didn't cube this one a it was more like mashed potato once you added your fixin's and such. When I read info online I remember seeing it listed as a food mainly found in caribbean dishes so I figured it was a caribbean potato. If you have information that is contrary then maybe consider it. You most likely have found the correct info.