of tannia...
aka malanga
this edible plant has large leaves that can grow to a few feet in size...
and it's young leaves can be eaten the same way as spinach
beautiful flowers that start out as pods...
bloom, then die quickly
but, down in the root section...
is what we dig
my husband with the stronger muscles has that job
and he does it very admirably
those roots we like so much are actually...
the rhizomes
the way ginger root are actually rhizomes rather than the actual plant root
it takes someone willing to dig into the soft, wet dirt with bare hands...
to bring up that yummy food
with a brown, rough, shaggy skin...
and starchy, crisp flesh that can be creamy white, pink, yellow or purplish...
these are one of my favorite root veggies...
cooked any way one likes; boiled, mashed, fried, cut up into soups and stews
a ground provision with a nutty, earthy, flavor whose flesh turns soft when cooked
the tannia/malanga starch is easily digested...
contains calcium, fiber, iron, protein, potassium, riboflavin, thiamine, vitamin C...
and safe for diabetics
it is sometimes used to make a gluten-free flour for those with celiac disease
if you live in the Caribbean or other tropical locations, it is more easily available
if you live in the US, you may be able to come across it in markets that carry Caribbean or Hispanic foods
I recommend this good tasting rhizome
just make sure it is not cracked or soft or have a rotten smell...
it should be firm to handle
May you have a good day, or night in God's grace.
