The rare Amazonian “sweet corn root” is a well-kept indigenous breakfast secret. With a similar starch to a potato, the low-maintenance Guinea Arrowroot is commonly boiled and salted, keeping its signature crisp throughout cooking.

It’s green maize-like flavor keeps its indigenous growers coming back for more as they patiently await the slow growing, worthwhile crop. The large leaves are often used to wrap food or make baby clothing (as their fibers are incredibly durable), while the young flower spikes can be eaten if heated. In South America, they use the leaves’ dye for medicinal purposes such as diuretics and treatment for cystitis.

The shape of the Guinea Arrowroot differs from traditional Arrowroot and resembles more of an ovoid or cylindrical shape.