These unusual looking tubers were introduced to me as “arrowroot” or one of several varieties of root starches, also on a recent trip to Bacolod. Not sure if this is an East Indian arrowroot or a cousin from the West Indian family… Photos of the net don’t seem so readily available that would match the tuber in the photos here with a specific scientific name. At any rate, I am guessing that this is the arrowroot used to make a fine kind of starch, most commonly known to Filipinos in those sandy, dry your mouth cookies called “uraro.” East Indian arrowroot is a relative of ginger, which would make sense visually if one compares these photos with those of young ginger.
These tubers were grown on organic farms at the foothills of Mt. Kanlaon. I have never cooked with fresh arrowroot though I read in reference books such as the Oxford Companion to Food by Alan Davidson that it is readily boiled or roasted, besides being made into flour. If you have any typical uses for arrowroot, I would appreciate your comments… Thanks!