Xanthosoma

About 50; see text

Crop uses

Domestication of Xanthosoma species (especially X. saggitifolium but also X. atrovirens, X. violaceum, X. maffaffa, and others) is thought to have originated in northern lowland South America then spread to the Antilles and Mesoamerica. Today Xanthosoma is still grown in all those regions but is especially popular in Cuba and Puerto Rico. It is also grown in West Africa, now a major producer, where it can be used as a replacement for yams in a popular regional dish called fufu. Xanthosoma is also grown as a crop in the Philippines.

Related Topics:
South America - Antilles - Mesoamerica - Cuba - Puerto Rico - West Africa - Yam - Fufu - Philippines

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Traditionally Xanthosoma has been a subsistence crop with excess sold at local markets, but in the United States, large numbers of Latin American immigrants have created a market for commercial production. In general, production has yet to meet demand in some areas. In Polynesia, Xanthosoma (‘ape) was considered a famine food, utilized only in the event of failure of the much preferred taro (kalo) crop.

Related Topics:
United States - Latin American

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

The typical Xanthosoma plant has a growing cycle of 9 to 11 months, during which time it produces a large stem called a corm, this surrounded by smaller edible cormels about the size of potatoes. These cormels (like the corm) are rich in starch. Their taste has been described as earthy and nutty and they are a common ingredient in soups and stews. They may also be eaten grilled, fried, or puréed. The young, unfurled leaves of some varieties can be eaten as boiled leafy vegetables or used in soups and stews, such as the Caribbean callaloo.

Related Topics:
Corm - Potato - Grilled - Fried - Purée - Leafy vegetable - Soup - Stew - Callaloo

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Xanthosoma starch is highly hypoallergenic due to the small size of the starch grains.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~