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2019 · 113201 — Tuxtla Gutierrez Chiapas: Universidad de Ciencias y Artes de Chiapas UNICACH 2019. 21x21 cm. Colección Montebello 50 pages color plates recipes tbl. bibliographic references p.48 pict. wrps. Malanga root is the rhizome or stem of a plant known for both its ornamental value and its edible ‘cormel’. Xanthosoma sagittifolium is popular as an ornamental plant and is more commonly known in the garden world as “elephant ear.” Malanga root is a rhizome often mistaken for its cousin the taro root. Botanically it is called Xanthosoma sagittifolium and there are several varieties broken down into four distinct species. These species are extremely difficult to differentiate and are often simply referred to as X. sagittifolium by most botanists. Malanga is known as Cocoyam and Yautia in parts of South America; in the Dominican Republic its known as Tannia and is referred to as Taniera in the Bahamas. Malanga root is a rhizome often mistaken for its cousin the taro root. Botanically it is called Xanthosoma sagittifolium and there are several varieties broken down into four distinct species. These species are extremely difficult to differentiate and are often simply referred to as X. sagittifolium by most botanists. Malanga is known as Cocoyam and Yautia in parts of South America; in the Dominican Republic its known as Tannia and is referred to as Taniera in the Bahamas. At the base of the Malanga plant is the corm which is similar to a bulb or tuber and is the underground stem of the plant. From this central corm smaller cormels grow in clusters. The stems and leaves of the Malanga plant can grow up to five feet in height with well-recognized large arrowhead-shaped sagittate leaves which led to another alias for the tuber: “Arrowhead root.” Malanga’s leaves are edible when young and are used like spinach. The tuber looks similar to a yam with an earthy brown skin and a conical shape. The size can range anywhere from one half to two pounds. Malanga root is often covered in patchy areas of brown shag over its variegated skin. The thin skin is often patchy as well revealing the beige yellow or reddish flesh depending on the variety beneath. The flesh is firm and crisp like a potato’s. Malanga’s flavor is often likened to that of a nut versus that of a potato or yam once prepared. The taste is certainly unlike that of most tubers or roots and lends well to Malanga in flour form. CONTENTS: Agradecimientos -- Prefacio -- Introducción -- La malanga y sus propiedades nutricionales -- Recetas -- Referencias. LIMITED EDITION OF 500 COPIES. Universidad de Ciencias y Artes de Chiapas, UNICACH unknown books