Mangarito

Xanthosoma riedelianum

root · leaf

Small rhizomes cooked in their skin, then peeled: boiled, roasted, fried, sautéed or as a cream; the leaves are cooked like cabbage.

Origin

Brazil

Where to find it

A few market gardeners in Minas Gerais and São Paulo still grow it; it is returning to farmers' markets.

Season (United States)

all year round

Preparation

The rhizomes are scrubbed and cooked for twenty minutes in their skins before being peeled; they are never eaten raw, like all taros.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It used to be eaten at breakfast with melado, cane syrup.