Topi tambo { Calathea Allouia (Marantaceae) } sometimes called tipi tambo by some Trinis is a tuber that is popular around Carnival/Lent time because that is when it is ready for harvesting.
They usually grow in "patches" (our Trini term) and according to the size of the "patch", can yield hundreds of topi tambo. Based on experience I find that topi tambo likes to grow in loose soil so much so that sometimes gravel may be added to the soil to improve the soil's crumb structure and the plant's yield.
Anyhow, this month while at the market I saw some topi tambo and bought them to boil later that day. We usually boil the topi tambo in salted water for about 20 to 30 minutes. I feel in the future I would like to experiment with this tuber a bit and do something else with it. Maybe a stir fry recipe, or a salad.
The texture of topi tambo is like that of a water chestnut; nice and crunchy. The taste is similar to corn but not as sweet. However, I find that the added salt brings out the topi tambo's flavour a bit. When boiled, the tough outer skin is peeled to reveal the white tuber.
So, if you ever see this tuber on sale and wondered what it was; now you know. Here's another delicious and natural Trini favorite Topi Tambo. Enjoy!
Wash and scrub the topi tambo properly to remove the excess dirt
Place in a large pot and add enough water to just about cover the topi tambo.Add salt to taste.
Boil for 20 - 30 minutesAnd that's all there is to enjoy a wonderful bowl of topi tambo; an all natural snack grown in Trinidad and Tobago. Coming up next ...What's coming up next? Well, we'll just have to wait and see but I assure you it is delicious. Ah gone!:-)
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