Tannia is a delicious root with a large leaf shaped like a spear point. After our friend Bruse told us how much he loved the nutty taste of tannia we began a search. We found some small tannia plants while driving along the north coast and in one year they are huge.

Tannia is also known as yautia, malanga, or cocoyam tanier. Botanically it is xanthosoma sagittifolium. 

Tannia is one of the roots that originated in tropical Central and South America. English and Spanish explorers found it cultivated throughout the Caribbean chain of islands. They carried tannia to Africa where it became a major food source. Tannia's flavour and texture is considered superior to cassava, potatoes, and yams. It is a perennial, so once you have it, it will remain.

As with everything you want to grow, first you must find some tannia seeds to plant. Trinidad has a few types of tannia, just as there are several types of cassava. We like the one that has a faint red line along the leaf stem. It seems to be the tastiest.

As with eddoes, tannia forms both heads and seeds (cormels). We have a few friends who farm in the northern mountains and they recommend using a piece of the tannia head with a few of the seeds attached. Tannia grows best in open sun, but needs consistent water. Don't bother to plant if your soil is all clay.

To plant tannia, first work the ground well with a fork so that it is soft and free of clumps of hard dirt. Blend in some well-rotted chicken manure, a quarter-cup of crushed limestone, and then form mounds.

If you are using a head, split it and put it in the mound split side up and cover with about five inches of loose soil. If you are planting a shoot attached to the seed, slide it in so the attached root is facing up.

Again cover with about five inches of loose soil. If you plant shallower it will produce many small side shoots rather than one big root. Tannia's big leaves don't like neighbours so plant about a metre or further apart.

After two weeks use 12-24-12 fertiliser at about an eighth cup per plant, and again every time you remold, or every two months.

Keep weeds down until the leaves develop. Fungus and bacteria are tannia's main enemies, so spray monthly with Ban Rot or Rizolex.

Tannia is a long crop and can take from eight to 12 months. In the sixth month fertilise with 13-13-21 mixture.

Keeping tannia well-drained during the rainy season is the best solution. During the severe part of the dry season try to water tannia heavily once a week. The roots should take about a year to develop and you can harvest carefully with a garden fork.

It is wise to wash the roots clean of dirt and rinse with a mild disinfectant if you wish to store for later use. Save the small seeds, or cormels, to replant. There is a tannia virus, but as of yet it hasn't found its way here.

North coast Steven is one of the few tannia farmers we've met. He swears by planting tannia with the moon. When he plants in the ascending moon, he gets long, fat tannia, but if he plants in the descending moon he gets long, thin roots.

Tannia is in demand because of its taste, and unlike eddoes it will always boil. West Africa, Cuba, Puerto Rico and the Dominican Republic are the biggest producers of tannia.

Tannia, like most roots, is about a third starch, with a small amount of protein.

Tannia chips are gaining international fame. One cup of cooked tannia has about 100 calories, mostly water and carbohydrates with a little protein and virtually no fat. Tannia is a great source of calcium, phosphorous and iron. These roots also supply vitamin A, thiamin, and riboflavin.

Tannia makes a great backyard landscaping plant. It is very tropical-looking and will grow to a metre tall with full sun and plenty of water. The best thing is that it can be closely groomed so there are no weedy areas, just lush, tall tannia that look like they belong in Jurassic Park. If you plan your backyard landscaping, tannia will not shade a large area.

TANNIA FRITTERS

Ingredients: one pound tannia — peeled and grated, two stalks of celery chopped, one medium onion minced, four TBS flour, half TS cayenne pepper, one TS salt, one TS lime juice, one egg, two TBS milk, spices to your taste.

Method: Combine everything in a bowl. Beat the egg in well. Carefully drop spoonfuls of this tannia mixture into hot oil until both sides are brown. Drain and serve hot.

TANNIA PIE

Ingredients: one pound tannia — peeled, boiled, and mashed, one pound cooked minced meat seasoned to your taste, one medium onion chopped, two cloves garlic minced, one medium sweet pepper chopped small, half hot pepper seeded and well minced, half cup cheddar cheese grated, quarter cup milk, two TBS flour, one TBS butter, salt and seasonings to your taste.

Method: Mash tannia with milk, butter, your seasonings, and flour into a pie shell. Combine the minced meat (lamb, beef, or chicken) with onion, garlic, and pepper. Bake at 350 for a half hour and then cover top with grated cheese. Bake for another half hour. Serve hot.

TANNIA SOUP

Ingredients: one pound tannia — peeled and chunked, two cups vegetable stock, one medium onion chopped fine, two bunches chives chopped, two cloves garlic minced, two TBS butter or margarine, half cup milk, salt and spices to your taste.

Method: Lightly brown tannia pieces with the onion and garlic in a large pot with the butter. Add stock and spices, and boil for five minutes. Simmer for twenty minutes. Then blend in the milk and chives and serve.

TANNIA—PROVISION POT

Ingredients: equal amounts, two pounds of each tannia, sweet potato, yam, dasheen, green banana, one large onion sliced, three cloves garlic sliced thin, two TBS oil, salt and spice to taste

Method: Wash and peel all provision and banana. Chop into chunks. Boil till soft. In a good sized frying pan heat oil before adding garlic and onion pieces. Slowly add provision and banana. Cover and reduce heat. Stir in salt and spices to your taste. Serve warm or cold. 

One who plants a garden, plants happiness.

~ Unknown.