Fresh Eddoe

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Fresh eddoe, also known as malanga or taro root, is a starchy tuber prized for its slightly sweet, nutty flavor and creamy texture when cooked. This versatile root vegetable is a staple in many cuisines and can be prepared in a variety of delicious ways, from boiling and mashing to frying and baking.

Storage Time

Store fresh, uncooked eddoe in a cool, dark, and dry place for up to 2-3 weeks. Once cooked, it will last for 3-4 days in the refrigerator.

Temperature

Ideal storage temperature for uncooked eddoe is between 10-15°C (50-59°F). Refrigerate cooked eddoe at 0-4°C (32-40°F).

Freezing

To freeze fresh eddoe, peel and cut it into desired pieces. Blanch the pieces in boiling water for 2-3 minutes, then immediately plunge them into ice water to stop the cooking process. Drain thoroughly and pat dry before packaging in airtight freezer bags or containers. Frozen eddoe is best used within 6-8 months for optimal quality. Thaw frozen eddoe in the refrigerator overnight or cook directly from frozen, understanding that the texture may be slightly softer after freezing.

Signs of Spoilage

• Soft or mushy spots on the surface.
• Presence of mold or fuzzy growth.
• Unpleasant, earthy, or sour odor.