Lerén (sweet corn root)

Goeppertia allouia

root

Small tubers that stay crunchy even when boiled, tasting of sweet corn and water chestnut.

Origin

Caribbean and northern South America

Where to find it

It is sold in season at markets in Puerto Rico, Dominica and Trinidad.

Season (United States)

all year round

Preparation

The tubers are washed and boiled in their skins for about fifteen minutes; they are peeled by hand and eaten.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In the Caribbean it is also called “alleluia”, and it is nibbled like peanuts.