page_title: Puerto Rican cuisine
section_title: Starchy tropical tubers
hierarchical_section_title: Puerto Rican cuisine / Basic ingredients / Starchy tropical tubers
caption_attribution_description: Species Manihot esculenta Genus Manihot Familia Euphorbiaceae on sale on Réunion Island. Español: La mandioca: uno de los productos principales de San José de los Arroyos
context_page_description: Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries.
context_section_description: Starchy tubers, starchy fruit, chayote, and squash are all known as viandas or verduras. They are all treated the same, whether boiled or made into chips and served with mojo or mashed with butter and milk. Mofongo is popular with all viandas but mostly plantain. They can be roasted, made into soups (especially cream soups), breads, pastelillos dough, or used in desserts. 
  Apio – Root vegetable (from the legume Apios tuberosa / Apios americana), eaten like potatoes.
  Batata/Tropical sweet potato – Purple flesh but white inside.
  Lerén/Arrowroot
  Malanga/Taro
  Ñame/Yam
  Papa/Potato – A few varieties of potato existed on the island.
  Yautía/Eddoe – A few varieties of this root existed on the island.
  Yuca/Cassava – Similar to a potato but starchier.
caption: Yuca, Puerto Rican name for cassava.
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