(1) Species grown mainly for their tubers are: Xanthosoma sagittifolium (yellow yautia ), whose small cormels around the central corm are called ‘nut eddos’ in the W. Indies; and X. violaceum (primrose malanga).(2) The root can be milled into flour, since yautia is very hypoallergenic food and also high in calories.(3) Peel the yautia and green plantains.(4) From America, the tannia or yautia reached West Africa, which is now the major producer.(5) While the meat is cooking, peel the bananas, yautia , and plantains and put them in salt water.(6) One traditional method of preparing this soup calls for large pieces of pumpkin and diced potatoes or yautias (the starchy root of a large-leaved tropical plant whose flesh is usually yellow or creamy white).
