Xanthosoma sagittifolium
| Xanthosoma sagittifolium | |
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| Xanthosoma sagittifolium in Bukidnon, Philippines | |
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| Xanthosoma sagittifolium inflorescence | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocots |
| Order: | Alismatales |
| Family: | Araceae |
| Subfamily: | Aroideae |
| Tribe: | Caladieae |
| Genus: | Xanthosoma |
| Species: | X. sagittifolium |
| Binomial name | |
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Xanthosoma sagittifolium (L.) Schott |
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| Synonyms | |
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Xanthosoma sagittifolium, the arrowleaf elephant ear or arrowleaf elephant's ear, is a species of tropical flowering plant in the genus Xanthosoma, which produces an edible, starchy corm. Cultivars with purple stems or leaves are also variously called blue taro, purple taro, purplestem tannia, and purple elephant's ear among others.
In Bolivia, it is called walusa, in Colombia bore, in Costa Rica tiquizque or macal, in Cuba malanga, in Mexico mafafa, in Nicaragua quequisque, and in Panama otoe. In Brazil, the leaves are sold as taioba. The tuber (called nampi or malanga) is also used in the cuisine of these countries. The plant is often interplanted within reforestation areas to control weeds and provide shade during the early stages of growth.
In Puerto Rican cuisine, the plant and its corm are called yautia. In Puerto Rican pasteles, yautia is ground with squash, potato, green bananas and plantains into a dough-like fluid paste containing pork and ham, and boiled in a banana leaf or paper wrapper. The yautia corm is used in stews, soups, or simply served boiled much like a potato. It is used in local dishes such as guanime, alcapurrias, sancocho, and mondongo. In alcapurrias, it is also ground with green bananas and made into fried croquettes containing picadillo or sea food. Yautia majada is also prepared and consumed when mashed in some instances. Yauita puree is usually served with fish or shell fish cooked in coconut milk.
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Wikipedia