Xanthosoma, growing near Nambillo, Pichincha Province.  Most of the Xanthosoma grown in Ecuador are specifically cultivated for their starchy tubers, in the same way that Colocasia (Taro) is cultivated.  The difference is that Xanthosoma is a native species.  The blades on this example are well in excess of 150 cm in length, and the plant forms up into small trees on a single trunk.  Petioles of mature specimens are between 80 and 100 cm long, and the inflorescence is white.  Pollination, as with most of the Ecuadorian aroids, is by beetle, and propagation is most common by corm transplantation, although the plant will also propagate by vegetative cuttings and seed.  Escapee or volunteer Xanthosoma are a very common sight along major highways in the lower Andes and upper Amazon.

As a food plant, Xanthosoma are cultivated on a 9-12 month crop cycle in the cloud forests and transitional Amazon forests of Ecuador, and harvested for the cormlets that develop off of the main tuber.  They are traditionally a subsistence crop, and generally referred to by the catchall term of “Papachina” (Chinese potatoes) which may also refer to the bulblets of Alocasia; the two are considered interchangeable and often cultivated together in mixed fields.  Xanthosoma produces larger tubers than Alocasia, which are then soaked, peeled, and boiled to produce an edible, high-starch dish.  Papachina, especially that of Xanthosoma, are an integral part of the traditional Amazon dish called Maito, which is a whole fish spiced with palm hearts, wrapped in plantain leaves with sliced Papachina and then steamed in its own juices over open flame.

As with most aroids, the sap of Xanthosoma is mildly caustic due to the high concentration of oxalates; this feature is used medicinally by the Kichua and Shuara indigenous communities to cauterize wounds that do not close easily.  The treatment stops bleeding almost immediately, but leaves a raised scar.