With our Carribbean influence in New Orleans, I bet I'll be able to find it in the stores.
I'll check it out to see what it is in US.
It does look familiar to me but not as Eddoe.
Maybe Taro??
Common name: taro, eddoe, dasheen, "old" cocoyam
Scientific name: Colocasia esculenta (L.) Schott
Family: Araceae (Arum family)
Plant part used: tuber (thickened underground stem)
Where grown: throughout the Tropics and Subtropics
Native to: Polynesia and East Asia
Use: Taro can be prepared in many ways, but should not be eaten raw, as it contains calcium oxalate crystals that can cause throat and esophogus swelling. It can be grated and "hash-browned," made into a pureed soup, added to stew, or deep fat fried and eaten as crunchy chips.
Taro is a staple, starchy food of the tropical Pacific and West Africa. Poi is a paste made of cooked taro that is pounded and thinned with water. It is often slightly fermented. It was a staple of the native people of Hawaii, but has never been much of a hit with most tourists!
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