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The root of the taro plant is often served boiled, accompanied by stewed fish or meat, curried, often with peas and eaten with roti, or in soups. The leaves are also sauteed with onions, hot pepper and garlic til they are melted to make a dish called "bhaji". This dish is popular with Indo-Trinidadian people. The leaves are also fried in a ...
Xanthosoma is a genus of flowering plants in the arum family, Araceae.The genus is native to tropical America but widely cultivated and naturalized in other tropical regions. [2]
Root Rot Disease is the most important disease in Tannia. The oomycete Pythium myriotylum is probably the main causal agent of the Root Rot Disease. Other organisms that could be involved are Phytopthora ssp., Fusarium ssp., Penicillium ssp., Botrydioplodia ssp., Erwinia ssp. and Pseudomonas ssp. [ 27 ] [ 28 ] [ 29 ] Symptoms are stunted growth ...
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Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids [1] and by the family name Araceae) and may refer to: Taro (Colocasia esculenta) – old cocoyam; Malanga (Xanthosoma spp.) – new cocoyam
Xanthosoma caracu (yautia horqueta) is a species of edible plant described by Karl Koch and Carl David Bouché. [1] It is native to South America and cultivated in Puerto Rico. [ 2 ]
Many of the arrowroots and root vegetables used in Puerto Rican cuisine, collectively known as viandas, have their roots in the diets of the indigenous Taíno people. [12] [13] These include cassava (Spanish: yuca) and three kinds of tannier (Spanish: yautía) [14] which are staples in traditional Puerto Rican dishes. [15]
The Taíno cultivated many types of tubers such as yuca, yautia, and batata. An important staple of Dominican cuisine adopted from the Taino people is casabe, made from cassava root and was important to the diet of the Taino. Casabe is served with soups and stews in the Dominican Republic.