Scalloped Eddoes in Coconut Milk

Ingredients

• 591 ml (2 1/2 cups; 20 oz)unsweetened coconut milk
• 2 teaspoonsfresh or dried parsley
• 2 teaspoonsfresh or dried thyme
• 2 teaspoonsfresh or dried basil
• 4spring onions, finely sliced
• 2 teaspoonsfresh ginger, grated
• 60 ml (1/4 cup)green and orange Cubanelle pepper or bell pepper, finely diced
• 60 ml (1/4 cup)onion, finely diced
• 3 clovesgarlic, crushed
• 2wiri wiri peppers or 1 Scotch bonnet
• 1/2 teaspoonpaprika
• 1/2 teaspoonblack pepper
• 1 teaspoonseasoned salt
• 567 g (1 1/4 lb)eddoes (taro root)
• As neededoil spray

Instructions

1. 1

   Slice the eddoes

   Peel the eddoes, rinse them and dry them thoroughly with a clean towel. Using a mandolin, cut them into rounds about 3 mm (1/8 inch) thick and set aside.

2. 2

   Simmer the coconut

   Add the coconut milk, parsley, thyme, basil, spring onions, ginger, diced peppers, onion, garlic, wiri wiri or Scotch bonnet, paprika, black pepper and seasoned salt to a medium saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally.

3. 3

   Layer the eddoes

   Spray a 20 × 20 cm (8 × 8 inch) baking dish with oil. Arrange eddoe slices in a layer, then spoon over some of the coconut milk mixture so they are coated. Continue layering the slices and liquid until all the eddoes are used.

4. 4

   Cover with liquid

   Pour the remaining coconut milk mixture over the top layer, making sure the slices are covered.

5. 5

   Add the paprika

   Sprinkle paprika over the surface for colour. The method also suggests cayenne as an alternative.

6. 6

   Bake covered

   Cover the dish with foil and bake in a preheated oven at 175°C (350°F) for 25 minutes.

7. 7

   Brown the top

   Remove the foil and place the dish under a 275°C (525°F) grill for 2–3 minutes, until the top is lightly browned.

8. 8

   Serve the dish

   The serving instruction repeats the instruction to remove the foil and grill at 275°C (525°F) for 2–3 minutes. Once the top is browned, serve.

What are scalloped eddoes?

Scalloped eddoes adapt the familiar layered, baked potato dish using eddoes, a starchy tropical root also known as taro. This version draws on Caribbean flavours, pairing the root with coconut milk, herbs, ginger and hot pepper.

Coconut milk takes the place of dairy, bringing richness while the thin slices cook in the seasoned liquid. The result is a soft, saucy centre with a lightly browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 4g protein, 30g carbs, 13g fat.

Most of the carbohydrates come from the eddoes, while coconut milk supplies much of the fat and saturated fat. The vegetables and herbs add flavour, with smaller amounts of protein from the roots and coconut milk; serve a portion with a lean protein and fresh greens for a more balanced plate.

Choosing the ingredients

Eddoes: Choose firm roots and peel them carefully, as their skin can be rough. Dry them before slicing so they are easier to handle.

Coconut milk: Use unsweetened coconut milk, since the dish relies on savoury herbs and seasoning. Stir it well before measuring if the tin has separated.

Pepper: Wiri wiri and Scotch bonnet both bring substantial heat. For a milder result, use bell pepper and leave out the hot pepper.

Getting even slices

Thin slices: Aim for rounds about 3 mm thick so they cook through in the stated time. A mandolin can help make them even; use its hand guard and keep your fingers clear.

Dry roots: Pat the peeled eddoes thoroughly before slicing. This makes them less slippery to handle and helps them sit neatly in the layers.

Building the layers

First layer: Arrange the slices in a reasonably even layer rather than stacking them in a heap. Spoon some seasoned coconut milk over them as you go.

Final pour: Finish by covering the top layer with the remaining liquid. This helps the exposed slices cook rather than dry out in the oven.

Checking the texture

Tender centre: The eddoes should be soft when pierced with a knife after baking. If they are still firm, continue baking until tender before browning the top.

Light browning: The brief grill stage is for colour, not for cooking the dish through. Watch closely, as the surface can darken quickly under a hot grill.

Serving the dish

This rich side works well alongside roasted or grilled fish, chicken, or vegetables. A fresh salad or simply cooked greens can offer contrast to the creamy coconut sauce.

Let the dish settle briefly after baking so the layers are easier to serve. Spoon some of the coconut liquid over each portion.

Recipe notes & tips

• Use a mandolin hand guard when slicing the peeled eddoes.
• Keep the slices close to 3 mm thick for more even cooking.
• Stir the coconut milk mixture occasionally as it simmers so the seasonings are distributed.
• Pour the last of the coconut mixture over the top so the slices are covered.
• Watch the dish continuously during the short grilling stage.
• Allow the casserole to rest briefly before spooning out portions.

Variations

• Milder pepper: Use bell pepper and omit the wiri wiri or Scotch bonnet.
• Herb choice: Use fresh or dried parsley, thyme and basil as listed.
• Cayenne finish: Use a light sprinkle of cayenne instead of the paprika topping.
• Pepper mix: Use diced bell pepper if Cubanelle peppers are unavailable.
• Ginger note: Adjust the amount of grated ginger to suit your preference.

Common mistakes to avoid

• Uneven slices: Cut the eddoes to a consistent thickness so some pieces do not remain firm while others soften.
• Uncovered top layer: Pour over all the remaining coconut mixture to keep the exposed slices coated.
• Skipping the drying: Pat the peeled roots dry before slicing to make them safer to handle.
• Over-grilling: Keep watch under the grill and remove the dish as soon as the top is lightly browned.
• Handling the hot pepper: Avoid touching your face after cutting it and wash your hands thoroughly.

How to store

Refrigerate leftovers in an airtight container for 3–4 days, or freeze in a freezer-safe container for 2–3 months. Reheat covered with foil in a 175°C (350°F) oven for about 10 minutes, or use a microwave until hot.

Frequently asked questions