from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. An edible plant commonly found in the Caribbean: Xanthosoma sagittifolium, new cocoyam.

from the GNU version of the Collaborative International Dictionary of English

  • n. In Puerto Rico, any of several araceous plants or their starchy edible roots, which are cooked and eaten like yams or potatoes, as the taro.

from The Century Dictionary and Cyclopedia

  • n. On the island of Porto Rico, the name applied to several species of Xanthosoma, plants belonging to the arum family, with large sagittate leaves and starchy roots, which are used for food after the manner of the leaves and roots of the taro of Polynesia (Caladium Colocasia).

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. tropical American aroid having edible tubers that are cooked and eaten like yams or potatoes


Sorry, no etymologies found.


  • Also known as malangá in Cuba and yautia in Puerto Rico, it belongs to the same family as taro.

    One Big Table

  • • Reintroduce such starchy vegetables and tubers as calabaza, yuca (cassava root or manioc), potatoes, taro, arracache, yams (ñame), and yautia, in small amounts and one by one.


  • Taro is sometimes confused with malanga, yautia, and cocoyam, tubers of a number of New World tropical species in the genus Xanthosoma, which are also arums protected by oxalate crystals.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Upper 1-2 cm corm plus lower 20-25 cm petiole weighing 100-200 9 and free from pests; sucker for yautia

    Chapter 8

  • Hearty home-style meals begin with specialties like mofongo (balls of mashed plantains mixed with garlic and bits of crushed pork crackling), alcapurrias (fritters made from a puree of plantains and yautia, a starchy white root related to taro, and stuffed with ground beef), and pionono (sweet plantain fritters stuffed with ground beef).

    Chicago Reader

  • Authenticity, in this case, involves traditional ingredients such as a round of corn on the cob, cilantro and starchy vegetables like yucca and yautia (a close cousin of taro).

    New York Press


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