Chufle

Goeppertia macrosepala

flower · vegetable

Still-closed flower heads, eaten in El Salvador and exported to the United States; the leaves wrap tamales.

Origin

El Salvador and Central America

Season (United States)

all year round

Preparation

The tough outer bracts are removed, then the flower head is boiled for a few minutes or fried in an egg batter; it is eaten cooked.

Did you know?

It is sometimes confused with its cousin the guinea arrowroot of the West Indies, but their native ranges never overlap.