History
Guinea arrowroot (Calathea allouia) is native to the Americas. The Arawaks and the Caribbean cooked before the Europeans arrived in the sailor's conquests. It is unclear whether the arrowroot already existed in Martinique before the Arawaks or if it is the latter who introduced it to the island.
The name we use in Martinique is topinambour. Topinambou without the r at the end, is the name of an Indian tribe and was given in the 17th century by French settlers because of its swollen roots that could eat. He was called Galanga in French Guiana. Now it is called Topinambour de Cayenne.
In France, it is called artichoke. Beware though, the Jerusalem artichoke which is found in Europe today has nothing to do with the Guinea arrowroot of Martinique! Jerusalem artichokes that are found in France are native to North America and specifically Canada. It is a plant that grows in temperate regions.
Guinea arrowroot is endangered in Martinique in particular because of its long growth cycle (1 year). It is often the oldest people that cultivate it in the countryside.
Varieties
The number of varieties is unknown but there exist more than 100 species in all of South America. Guinea arrowroot is a plant with roots carrying small globular ovoid yellowish tubers. The tuber was born in the sheath of the last leaf. It is approximately 2 to 3 cm in diameter and is approximately 5 cm in length. It bristles with soft quills.
It looks like a little African arrowroot.
Health benefits
It is a low-calorie food (less than yam, potato or cassava). The tincture of the leaves is recommended against cystitis, their decoction is used as a diuretic. The central part of the tubers would have some effectiveness in the treatment of gallstones, urinary tract and salivary.
It is also rich in potassium, an important component of cellular fluids and the body that helps regulate heart rate and blood pressure.
Uses
The Guinea arrowroots are eaten usually cooked after being boiled in salted water. Their taste is similar to that of cooked green maize. Guinea arrowroots can be eaten like different products of the soil (yams, dasheen, sweet potatoes), namely accompanied with meat sauce or fish.
In some Caribbean islands, it is used to make flour.
