Xanthosoma sagittifolium — closely related to taro but distinct genus. Called 'malanga' in Cuba and Puerto Rico, 'tannia' in Jamaica, 'coco' in Martinique, 'yautía' in Dominican Republic. Caribbean Black communities have eaten this root for centuries.
Standard in Cuban, Puerto Rican, Dominican, Haitian, and Jamaican cooking. Available in the produce section of any Caribbean or Latin grocery store and increasingly in mainstream grocers in Florida, New York, New Jersey, and Texas. Classic in sancocho (Caribbean meat stew) and in Haitian bouillon.
Malanga is one of the most hypoallergenic starch foods known — it is recommended by allergists for introduction to infants and for people with multiple food allergies. The protein in malanga has a unique structure distinct from most other starches, making cross-reactivity rare. This is significant for Black Americans with NSAID and medication-induced gut permeability who need a safe starch. The resistant starch content (more after cooling) feeds beneficial Bifidobacterium and Lactobacillus species, supporting gut microbiome restoration after antibiotic courses (which Black patients receive at higher rates and frequencies).
Peel and slice (sticky sap — wear gloves). Boil chunks 15-20 minutes until completely soft throughout. Or fry as chips: thin-slice, fry at 350°F until golden. Can be boiled and mashed with butter and garlic like mashed potatoes.
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