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Eddoe or Eddo is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms). It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking. The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.

Eddoes appear to have been developed as a crop in China and Japan and introduced from there to the West Indies where they are sometimes called "Chinese eddoes". They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than taro.

Eddoes are also called malangas in Spanish-speaking areas, but that name is also used for other plants of the Araceae family, including tannia (Xanthosoma spp.). Eddoe is known as arvi or arbi in Urdu and Hindi and kochur mukhi in Bengali in South Asia. And chembb or Chembu in Malayalam.

Eddoes make part of the generic classification cará or inhame of the Portuguese language that, beside taro, also includes root vegetables of the genera Alocasia and Dioscorea. They are the most commonly eaten inhames/carás in the states of São Paulo, Rio de Janeiro and Espírito Santo, as well as surrounding regions of all. They are also fairly common in Northeastern Brazil, where they might be called batata (literally "potato"), but less so than true yams of the genus Colocasia. According to Brazilian folk knowledge, the eddoes most appropriate to be cooked are those that are more deeply pink, or at least pinkish lavender, in the area where the leaves were cut.

Read More at Wikipedia.
Recipes using Eddoe see Here and Here.
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