Inventory, 10 lbs : 0
This item was last sold on : 03/08/15
Malanga root is available year round.
The Malanga root has a tough brown and shaggy patchy thin skin that reveals its reddish, beige or yellowish flesh. Not consistent in shape, some are long while others are curvy. Usually weighing in about one-half to two pounds. The flesh varies as well and may be pinkish, cream-colored or yellow. Cooked Malanga delivers a distinct nutlike flavor and texture. Boiled Malanga develops a unique smooth melting quality.
Unfortunately (or fortunately) depending on your view, Malanga is high in calories containing 135 calories per one-half cup, cooked. A fairly good source of riboflavin and thiamine, malanga provides a modest source of iron and vitamin C. The good news is Malanga is probably the most hypoallergenic food in the world. Extensive allergies should do very well with Malanga flour. The reason is that the starch grains are the smallest and most easily digested of all complex carbohydrates.
Malanga is a common ingredient in Cuban cooking, utilized in a wide variety of ways. It can be fried as chips, pureed, or made into creamy hot or cold soups. It is a natural thickener, and makes stews creamy. To prepare, scrub with a brush under running water; trim ends. Remove skin. Rinse each piece after peeling; cover in cold water. Malanga may be refrigerated up to one day before cooking.
An identification problem exists in Puerto Rico and Cuba, where most Malanga root is sold. In Cuban markets, Malanga islena is actually taro root, not Malanga root. Malanga amarilla, or yellow malanga, has the barrel-shape of taro, but is truly Malanga. Experts on the subject claim that this apricot- to yellow-fleshed tuber is the only Malanga in which the rounded central corm is eaten instead of the smaller irregularly club-shaped surrounding cormels. Called Malanga in Cuba, Peurto Ricans call it yautia. In most countries, this root is simply peeled and boiled--that's it. It is served with rich stews, salty dried meat and fish or spicy sausage. A garlic or chili-pepper sauce is sometimes poured over the hot vegetable, acting like a blotter for intense seasonings.
Of all the vegetables in the global vegetable bin, Malanga root has caused the most confusion. Because Malanga root looks so much like a related taro tuber, Colocasia esculenta, a number of common names have created an overlap of the two. These numerous names have made the distinguishing characteristics of this group of tubers rather foggy. Even more confusing, some species of each produce tubers with nearly identical colors and shapes just like the other genus. The only identifying feature is that the leaves of each are definitely different. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo and Japanese potatoes.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Malanga. One is easiest, three is harder.
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