History
Guinea arrowroot, whose scientific name is Calathea allouia, originates from the American continent. The Arawaks and the Caribs cooked it long before the arrival of Europeans during the navigators’ conquests. It is unknown whether Guinea arrowroot already existed in Martinique before the Arawaks, or whether they were the ones who introduced it to the island.
The name topinambour (from Topinambou, the name of an Indigenous group in Brazil) was given in the 17th century by French colonists because of its swollen, edible roots. In French Guiana, it was called “Galanga.” Today, it is also known as Cayenne topinambour.
However, be careful not to confuse it with the “topinambour” found today in Europe, which has nothing to do with the Martinican plant. The topinambour found in France originates from North America, specifically Canada, and grows in temperate regions.
Guinea arrowroot is becoming rare in Martinique, notably because of its long cultivation cycle (1 year). It is often grown by older farmers in rural areas.
Varieties
The number of varieties is unknown, but there are believed to be more than 100 species throughout South America. Guinea arrowroot is a root plant that produces small, edible, ovoid, globular tubers of yellowish color. The tuber forms at the sheath of the last leaf. It measures about 2 to 3 cm in diameter and around 5 cm in length. It is covered with soft spines.
It resembles the toloman somewhat.
Medicinal Properties
Guinea arrowroot is a low‑calorie food (lower than yam, potato, or cassava). A tincture made from the leaves is recommended for cystitis, and their decoction is used as a diuretic. The central part of the tubers is believed to be effective in treating gallstones, kidney stones, and salivary stones.
It is also rich in potassium, an important component of cellular fluids and the body, which helps regulate heart rhythm and blood pressure.
Uses
The tubers are eaten cooked, usually after being boiled in salted water. Their taste is similar to that of cooked green corn. Guinea arrowroot is eaten like other local root vegetables, typically served with meat stews or fish.
In some Caribbean islands, it is used to make flour.
