Eddoes Talkari
Eddoes Talkari is a stew of Trinidadian cuisine .
Etymology and history
The main ingredient, Eddo, which gives it its name , is the tuber of Colocasia antiquorum , a plant from the root family that was introduced to Trinidad by Chinese immigrants. The plant, which as a whole is also called eddo, is closely related to taro , the tubers of which look similar and are used similarly. The term “talkari” refers to a side dish in Trinidad. It goes back to contract workers who immigrated from East India in the 19th century , in whose homeland “tarkari” refers to a vegetarian curry .
preparation
Eddos and a potato are cut into roughly equal pieces, sautéed with onions and then cooked in water with spicy ingredients such as spring onions, garlic, long coriander , leeks, celery or thyme until the dish has a creamy consistency. The dish can be supplemented with protein-containing components such as pieces of cod, which are fried before the eddos. Eddoes Talkari often with Sada Roti eaten, airy flat breads.
The dish can be prepared with other starchy tubers instead of the eddos. If, for example, only potatoes are used, the dish is called Aloo Talkari after the Hindi word for potato.
Web links
Individual evidence
- ↑ TheSpruceEats.com: The Difference Between taro, malanga, and Eddo root. Retrieved October 31, 2018 .
- ↑ a b CaribbeanPot.com: Creamy Eddoes Talkari. Retrieved October 20, 2018 .
- ↑ CaribbeanPot.com: A savory and explosive mango talkari. Retrieved October 20, 2018 .
- ↑ Nasser Khan: Dasheen, eddoes: Blue Food Delights . In: Trinidad Guardian . February 28, 2016.
- ^ Ramin Ganeshram: Sweet Hands. Island Cooking from Trinidad & Tobago . Hippocrene Books, New York 2012, ISBN 0-7818-1125-2 , pp. 96 .