A thick, starchy soup made from mashed eddoes (taro root) cooked with fish, palm oil, and leafy greens — smooth and deeply comforting.
Instructions
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1
Boil eddoes in salted water until very soft, about 25 minutes.
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2
Mash eddoes in the pot until smooth, adding water to reach soup consistency.
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3
In a separate pan, heat palm oil and sauté onion. Add to the eddoes pot.
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4
Add smoked fish, peppers, and bouillon. Simmer 15 minutes.
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5
Add spinach, cook 5 minutes. Season and serve.
Did You Know?
Eddoes soup is called "the lazy cook's soup" because the eddoes do all the thickening work — no flour or cornstarch needed.
The Story Behind Eddoes Soup
Eddoes are one of the oldest cultivated tubers in Liberia, and this soup represents a simple yet ingenious way to create a filling, nutritious meal. It is comfort food in its purest form, eaten across all regions and social classes.
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