With noodles made from eddoes, this dish will warm you right up.

This dish may take more than four hours, but it’s worth it!


Ingredients (main)
1 rack baby back ribs
4 onions
2 carrots
4 cloves garlic
1 bunch celery
1 scotch bonnet pepper
1 egg

Tare Seasoning
1 head garlic
1 large onion
1 knob of ginger
3 pimentos
Small bottle of soy sauce

2 cups of flour
½ cup cooked pureed eddoes
½ cup warm water
2 tsp baked baking soda (place baking soda on a baking tray and bake at 240 F for 1.5 hrs.)
1 tsp potato starch

taro on white background

Method: Ribs/Broth

1. Cut ribs into double rib portion.
2. Rough chop the onions, carrots, garlic and celery.
3. Add all ingredients leaving the pepper whole in the broth and bring to a simmer.
4. After 10 mins skim impurities from surface of the broth.
5. Continue to cook on low heat for three hours.
6. Remove the ribs from the liquid broth and set aside in refrigerator.
7. Strain broth and set aside. Boil the egg until cooked and set aside.

Method: Tare Seasoning

1. Mince ingredients for the tare seasoning, add soy sauce and cook for 15 mins on low heat.
2. Set aside.

Method: Eddoes Noodles

1. Combine all dry ingredients, and then slowly add water and mix to form dough.
2. Knead until a smooth dough ball is formed. Rest for 30 minutes.
3. On a floured surface, cut dough into half. Roll each half into 1/8-inch rectangles.
4. Lightly flour the surface, and then fold three times.
5. Using a sharp knife, cut along the edges of the dough to get long noodle strands.
6. Dust the cut noodles with flour and refrigerate noodles until ready to use.
7. Bring a pot of water to boil, drop in noodles for no more than one minute.
8. Strain the noodles and set aside.
9. Reheat the broth, and grill/pan sear the pork ribs.


1. Using a large soup bowl, add about a tbs of the tare seasoning to the bottom of the bowl.
2. Add the cooked noodles, then ladle in the hot broth over the noodles until almost covered.
3. Top with shredded cabbage, chives and the halved boiled egg.

This recipe is exclusive to MACO Caribbean Living and courtesy of Chef Rishi Ramoutar.



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