Pises

Xanthosoma robustum

root

The rhizome of a large taro, grown by families, eaten cooked and sold locally.

Origin

Mexico (Nahua community)

Season (United States)

all year round

Preparation

The rhizome is peeled with gloves, cut up and cooked at length, boiled or roasted; it is never eaten raw, like all taros.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its waxy leaves exceed a metre and the plant reaches four metres: in English it is called elephant ear.