Calathea allouia  Calathea allouia, known as lerén or lairén in Spanish, and also known in English as Guinea arrowroot, and sweet corn root, is a plant in the arrowroot family, native to northern South America and the Caribbean, The name "allouia" is derived from the Carib name for the plant Leren is a minor food crop in the American tropics, but was one of the earliest plants domesticated by pre-historic Amerindians in South America. Leren is considered native to Cuba, Hispaniola, Puerto Rico, the Lesser Antilles, Trinidad & Tobago, Venezuela, Colombia, Ecuador, Peru and Brazil. It is reportedly naturalized in Jamaica  Leren has been introduced as a minor root crop in tropical regions around the world. Leren is a perennial plant, approximately in height. It produces egg-shaped tuberous roots to long at the end of fibrous roots. The leaves are large, up to long and wide. Indigenous people of the Americas have used the durable leaves to make traditional medicines and as baby clothing. Leren usually reproduces itself through rhizomes which produce shoots and new plants. Leren is adapted to a tropical climate with alternating rainy and dry seasons. It sprouts with the first rains and grows rapidly, forming tubers which are harvested as the foliage begins to die back eight or nine months after the initial sprouting. The rhizomes, harvested at the same time, are tolerant of both drying and flooding, and divided and replanted again at the onset of the rainy season. Frequent irrigation is necessary during dry periods. Leren is often planted in shade or partial shade but can grow in full sun with adequate moisture and nutrients. Leren is traditionally cultivated on a small scale. Its cultivation is declining as it has been replaced by other crops. Leren is usually cooked by boiling the tubers for 15 to 60 minutes, As food, leren is often compared to water chestnut (Eleocharis dulcis) because leren, like the water chestnut, retains its crispness despite being cooked. Boiled leren has a taste similar to sweet corn, hence one of its common English names. The cooked tuber is covered with a thin, edible skin which is most easily peeled after cooking. Leren is mostly eaten as an hors d'oeuvre or appetizer. Leren tubers can be stored at room temperatures for up to three months, but do not tolerate refrigeration well.