Talk:Pom (dish)

Taro or Malanga?
I have been looking to make myself pom - in Los Angeles. Obviously as we cannot get ready grated pomtayer bags here, I looked for the original roots in Asian and Caribbean supermarkets. They sell a lot of 'taro' here but I believe this is not truly the same as pomtayer at all According to this source http://www.specialtyproduce.com/produce/Malanga_20201.php I should look for malanga, not taro. Taro is some Asian / Chinese thing whereas malanga is proper Caribbean stuff. There's confusing about what malanga is, and to be more precise, it appears that pomtayer is 'yellow malanga'

I am 99% sure I am correct about this, but I'd love to get some more info about this

Update: The term 'malanga' is not well defined and can mean many different plants. It apepars pom tayer (tajer) really is the same as Yautia root (Puerto Rican name)