Uses
In Bolivia, it is called "walusa", in Colombia "bore", in Costa Rica "tiquizque" or "macal", in Cuba, in Mexico, in Nicaragua, in Panama and in Venezuela. In Brazil, the leaves are sold as. The tuber 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 Puerto Rican cuisine and 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", "alcapurrias", "sancocho", and "mondongo". In "alcapurrias", it is also ground with green bananas and made into fried croquettes 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". 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 and eaten alongside rice and chicken or salted beef.
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