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  RE: edible aroids
From: eduardo gomes goncalves <eggon at guarany.cpd.unb.br> on 1997.04.22 at 19:32:43(666)
On Sun, 20 Apr 1997, Julius Boos wrote:

> ----------
> From: aroid-l@mobot.org on behalf of tychen@ippfwhr.org
> Sent: Tuesday, April 15, 1997 2:39 PM
> To: Julius Boos
> Subject: edible aroids
> > 5) eduardo, i never heard of tapioba (xanthosoma) while in growing up
> >in brazil. maybe one day, you can send us some? :-)
> Dear Tsuh Yang-- Ask in any Jamaican or Trinidadian or W.Indian grocery
> for"dasheen bush to make Calaloo"[Jamacians will try to sell you a can labled
> as "calaloo", but these are spinach leaves, and have a different flavor.]The
> dasheen [taro] leaves are tied together, and sold freshly harvested!
> Yesterday I bought some locally here in West Palm Beach, Florida. To my
> delight there were also land crabs for sale , their leg`s tied with vines as
> you`d see them in Trinidad! You can use American "blue" crabs in their place,
> but clean all crabs first by removing their backs, aprons, gills, etc., and
> scrub with a brush [no soap!]! The following recipe can be prepared with
> fresh or canned spinach, but the subtle flavor of the dasheen [taro] leaves
> will be missing. I`m sure that the Xanthosoma [tapioba] leaves mentioned by
> Eduardo would be simular. ENJOY!

Julius and Tsuh,

Ok, let's continue our gastronomical trends in aroids. The vernacular
name for Xanthosoma sagittifolium here is TAIOBA (not tapioba). It is a
very common dish here in Central Brazil (Goias, Minas Gerais, etc) and I
ate it last week. It is somewhat similar to spinach, but much more tasty.
People also use to cook the leaves with some kind of meat. Next week I'll
try to cook the leaves of Taro (Colocasia) in the same way. If I survive,
then you'll have a new message from me soon... (just kidding!).

Best wishes,


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