Examine individual changes

'{{speciesbox |image = Xanthosoma sagittifolium in Bukidnon, Philippines 01.jpg |image_caption = ''Xanthosoma sagittifolium'' in [[Bukidnon]], [[Philippines]] |image2 = Arum flower.jpg |image2_caption = ''Xanthosoma sagittifolium'' [[inflorescence]] |genus = Xanthosoma |species = sagittifolium |authority = ([[Carl Linnaeus|L.]]) Schott |synonyms = * ''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 |synonyms_ref = <ref name="pl">{{cite web|url=http://www.theplantlist.org/tpl/record/kew-215144|title=''Xanthosoma sagittifolium'' (L.) Schott|date=2010|publisher=The Plant List|access-date=22 January 2017}}</ref><ref name="tr">{{cite web|url=http://www.tropicos.org/Name/2106169|title=''Xanthosoma sagittifolium'' (L.) Schott|publisher=Tropicos.org. Missouri Botanical Garden|access-date=22 January 2017}}</ref> }} '''''Xanthosoma sagittifolium''''', the '''arrowleaf elephant ear''', '''arrowleaf elephant's ear''', '''malanga''' or '''American taro''',<ref>{{Cite book |doi = 10.1007/978-94-017-9511-1_15|chapter = Xanthosoma sagittifolium|title = Edible Medicinal and non Medicinal Plants|pages = 498–509|year = 2015|last1 = Lim|first1 = T. K.|isbn = 978-94-017-9510-4}}</ref> is a species of tropical [[flowering plant]] in the genus ''[[Xanthosoma]]'', which produces an edible, starchy [[corm]]. Cultivars with purple stems or leaves are also variously called '''blue taro''', '''purple taro''', '''purplestem tannia''', and '''purple elephant's ear''' among others.<ref name="tb">{{cite web|url=http://www.tropicalbritain.co.uk/aroids/xanthosoma/xanthosoma-violaceum/xanthosoma-violaceum.html|title=''Xanthosoma violaceum''|publisher=Tropical Britain|access-date=22 January 2017}}</ref>. Taro is a different species that belongs to the genus [[Colocasia]]. <ref name="tb">{{cite web|url=https://abasto.com/en/recipes/what-is-malanga/ |title=''WHAT IS MALANGA? HEALTH BENEFITS, NUTRITION & MORE''|publisher=Abasto|access-date=19 March 2021}}</ref>. ==Uses== In [[Bolivia]], it is called ''walusa'', in [[Colombia]] ''bore'', in [[Costa Rica]] ''tiquizque'' or ''macal'', in [[Cuba]] ''malanga'', in [[Mexico]] ''mafafa'', in [[Nicaragua]] ''quequisque'', in [[Panama]] ''otoe'' and ''ocumo'' in [[Venezuela]]. 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 [[Cuisine of Puerto Rico|Puerto Rican cuisine]] and [[Dominican Republic cuisine|Dominican cuisine]], the plant and its corm are called ''yautía''. In Puerto Rican ''[[pasteles]]'', ''yautía'' 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 ''yautía'' corm is used in stews, soups, or simply served boiled much like a [[potato]]. It is used in local dishes such as ''[[guanime]]'', ''[[alcapurria]]s'', ''[[sancocho]]'', and ''[[mondongo]]''. In ''alcapurrias'', it is also ground with green bananas and made into fried [[croquette]]s containing ''[[picadillo]]'' or sea food. ''Yautía majada'' is also prepared and consumed when mashed in some instances. ''Yauíta'' 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 (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. In Surinamese cuisine the leaves are also often baked with a [[Maggi]]-cube (chicken boullion cube) and eaten alongside rice and chicken or salted beef. ==References== {{Commons category}} {{url=https://abasto.com/en/recipes/what-is-malanga/ |title=''WHAT IS MALANGA? HEALTH BENEFITS, NUTRITION & MORE''|publisher=Abasto|access-date=19 March 2021}} ==External links== *[http://www.fao.org/docrep/T0646E/T0646E0o.htm FAO Species Profile: Xanthosoma sagittifolium] *[https://web.archive.org/web/20070704034124/http://www.infoagro.go.cr/ProgrNacionales/RaicesyTuber/manual_tiquisque.pdf Costa Rica Ministry of Agriculture and Livestock: Cultivation manual (Spanish)] {{Taxonbar|from=Q279280}} {{-}} [[Category:Xanthosoma|sagittifolium]] [[Category:Root vegetables]] [[Category:Flora of South America]] [[Category:Flora of Atlantic Forest (biome)]] [[Category:Crops originating from Mexico]] {{Araceae-stub}} {{vegetable-stub}}'