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Foods

Malanga

Why Eat It
Shopping
Storage
Preparation
Nutrition Chart


Why Eat It

A starchy tropical tuber with a nutlike flavor, malanga is called yautia by Puerto Ricans (malanga is the Colombian name). It is typically used as a bland foil for spicy side dishes or condiments. Sold in the Latin-food section of some supermarkets and in Latin American grocery stores, malanga can be recognized by its yamlike shape (although it may weigh two pounds or more) and its rough, fuzzy brown skin, which reveals patches of yellowish or pinkish flesh beneath. Like potatoes, malanga can be served sliced, in chunks, or mashed, with a well-seasoned sauce or as a companion to a flavorful stew. You can also use it to thicken soups.

Shopping

Choose a firm, heavy root free of soft spots.

Storage

Store it at cool room temperature for a day or two, or in the refrigerator crisper for up to a week.

Preparation

Peel malanga and boil, steam, or bake it until tender.

Nutrition Chart

Malanga/1 cup cooked

188
Total fat (g)
0.4
Saturated fat (g)
0.1
Monounsaturated fat (g)
0
Polyunsaturated fat (g)
0.2
Dietary fiber (g)
7.2
3
Carbohydrate (g)
47
Cholesterol (mg)
0
Sodium (mg)
427
Vitamin B6 (mg)
0.5
Potassium (mg)
936


Date Published: 04/20/2005
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