Regularity: Regularly occurring
Global Range: Tropical America; in the U.S. found as an exotic in Florida.
Comments: Cultivated in wet places.
Life History and Behavior
Molecular Biology and Genetics
Barcode data: Xanthosoma sagittifolium
Statistics of barcoding coverage: Xanthosoma sagittifolium
Public Records: 4
Specimens with Barcodes: 4
Species With Barcodes: 1
National NatureServe Conservation Status
Rounded National Status Rank: NNA - Not Applicable
Relevance to Humans and Ecosystems
Uses: FOOD, Root/tuber
Production Methods: Cultivated
Comments: Cultivated for its tubers. The tubers from this genus are all from the new world but they are often confused with tubers from the old world species of Alocasia and Colocasia. The tubers are similar after they have been prepared for marketing.ilIn the New world these Aroids are commonly found in markets from New York City to Brazil.
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 otoy. 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 as mashed potatoes 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.
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