Xanthosoma sagittifolium

Xanthosoma sagittifolium

Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
Order:	Alismatales
Family:	Araceae
Subfamily:	Aroideae
Tribe:	Caladieae
Genus:	Xanthosoma
Species:	X. sagittifolium
Binomial name
*Xanthosoma sagittifolium* (L.) Schott
Synonyms^[1]^[2]
Alocasia talihan Elmer ex Merr. Arum sagittifolium L. Arum xanthorrhizon Jacq. Caladium edule G.Mey. Caladium mafaffa Engl. Caladium sagittifolium (L.) Vent. Caladium utile Engl. Caladium xanthorrhizon (Jacq.) Xanthosoma appendiculatum Schott Xanthosoma atrovirens K.Koch & C.D.Bouché Xanthosoma blandum Schott Xanthosoma edule (G.Mey.) Schott Xanthosoma ianthinum K.Koch & C.D.Bouché Xanthosoma jacquinii Schott Xanthosoma mafaffa Schott Xanthosoma nigrum Stellfeld Xanthosoma peregrinum Griseb. Xanthosoma poeppigii var. mafaffa (Schott) J.F.Macbr. Xanthosoma roseum Schott Xanthosoma utile K.Koch & C.D.Bouché Xanthosoma violaceum Schott Xanthosoma xantharrhizon (Jacq.) K.Koch

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.

Cuisine and reforestation

In Bolivia, it is called walusa, in Colombia bore, in Costa Rica tiquizque or macal, 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.

In Suriname and the Netherlands, the plant is called tayer. The shredded root is baked with chicken, fruit juices, salted meat, and spices in the popular Surinamese dish, pom. Eaten over rice or on bread, pom is commonly eaten in Suriname at family gatherings and on special occasions, and is also popular throughout the Netherlands.

References

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External links

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