Botanical Name: Xanthosoma sagittifolium
Some other names: Arrowleaf elephant’s ear, Malanga, Taro kang kong
How to grow it:
Coco yam is a clumping perennial that grows up to 1.5 m tall. It looks a lot like taro, but with a key difference: its large arrow‑shaped leaves connect to the stalk at the base of the leaf, not the middle.
Native to tropical Central and South America, coco yam is now grown across tropical and subtropical regions as a staple food. It thrives in warmth but will also grow in milder temperate zones as long as it’s protected from heavy frost. In cooler areas it may die back in winter, then re‑sprout when spring arrives.
It tolerates both full sun and light shade, and unlike taro, prefers free‑draining soil – boggy conditions will cause it to stagnate or rot. Regular watering is essential, though, and rich, fertile soil will reward you with larger, healthier corms.
Mulch and feed well throughout the growing season, and enjoy the bold, tropical look of the foliage – it’s an ornamental plant as much as a food crop.
Propagation is simple: once you have a plant established, you can replant the side suckers or root pieces that sprout all around the main plant. If you harvest the main corm, the surrounding offsets will keep coming back. Coco yam also grows beautifully in large pots – though corms will be smaller, it’s a great way to keep a plant handy in a greenhouse or on a warm patio.
Herbal & Nutrient Value
Coco yam is not only versatile but nutritionally dense. The leaves are high in protein, a rarity for leafy greens, and provide vitamins A, B, and C, as well as calcium and potassium. The corms are a fantastic source of easily digestible carbohydrates, making them a reliable energy staple, and also contain good amounts of vitamins A and C, protein, magnesium, potassium, and phosphorus.
Traditionally, coco yam has been used as a tonic food in tropical diets – the leaves for their mineral content and the corms for energy. Like taro, it contains natural compounds that are toxic when raw, but completely safe once cooked.
Traditional & Home Remedies
Leaf poultice: Cooked leaves cooled and applied to insect bites and rashes.
Digestive tonic soup: Light broth with malanga corm, ginger, and garlic.
Convalescent mash: Mashed corms fed to those recovering from illness for energy.
Lactation support tea: Mild infusion from leaves (boiled and strained).
Using It in the Kitchen
Coco yam is one of those plants where every part is edible – as long as you cook it. The corms, leaves, and stems all go into the pot, and each has its own role.
Important: All parts must be well cooked to destroy natural toxins. Corms should always be peeled first.
The leaves and stems are brilliant in curries, soups, and casseroles, adding protein and taking on the flavour of whatever you’re cooking. The stems add an interesting texture, slightly firm but tender once stewed.
The corms can be treated like potatoes – boil, roast, mash, or cut into chips. They’re creamy, slightly nutty, and hold their shape well in stews and soups.
5 Simple Recipes:
– Coco Yam Curry – simmer peeled corm chunks and leaves in coconut milk with curry spices.
– Garlic‑Sautéed Stems – slice stems, sauté with garlic and onions for a tasty side.
– Coco Yam Chips – slice corms thinly, toss with oil, and bake or fry until crisp.
– Leafy Soup – cook leaves and stems with stock, garlic, and a squeeze of lime.
– Mashed Coco Yam – boil corms, mash with butter and herbs for a starchy comfort food.
Other uses:
Coco yam isn’t just a food source – the large leaves can be harvested as mulch several times a season, feeding the soil and keeping weeds down. Its striking foliage also makes it a great ornamental for gardens, greenhouses, or even large pots on patios.
Why it’s a survival plant:
Drought‑tolerant once established, multi‑purpose, and generous, giving you starchy corms, edible greens, and mulch in one plant. Plant it once in a warm spot and it will keep you fed – and make your garden look good while it’s at it.
