Baking Malanga: A Step-By-Step Guide To Deliciousness

Malanga, also known as cocoyam or yautia, is a starchy root vegetable commonly used in Latin American, African, and Caribbean cooking. It has a mild, earthy taste and a hairy, brown exterior. Malanga is often boiled, mashed, or fried and can be used in soups, stews, fritters, and purees. In this article, we will explore how to bake malanga in the oven to create a delicious and healthy dish.

Peeling and cutting malanga

The best way to peel it is like you would a pumpkin or butternut squash. First, cut the ends off to create a stable base. Then, cut it into two or three pieces, depending on its size (which can vary). Next, stand the piece on the widest end and cut off thin slices, working your way around until the peel is removed.

Once peeled, place the malanga in a bowl of cold water to slow the browning process. Rinse with fresh cold water when you're ready to use it.

After peeling, cut the malanga into the desired size and shape. You can cut it into batons, similar to french fries, or disks, similar to scalloped potatoes. Whatever shape you choose, do not cut the pieces larger than 1/2 inch thick.

Boiling malanga

Step 1: Prepare the Malanga

Malanga has a thick, wiry, hairy exterior that doesn't work well with a peeler. To peel it, cut off the ends, then cut it into two or three pieces. Stand each piece on its widest part and cut off thin slices, working your way around until all the peel is removed. Place the peeled malanga in a bowl of cold water and rinse well.

Step 2: Boil the Malanga

Drain the malanga and add the pieces to a medium saucepan. Cover the malanga with cold water by about an inch. Set the saucepan over high heat and bring the water to a boil. This should take about 10 minutes.

Step 3: Cook Until Tender

Once the water is boiling, continue cooking the malanga for about 15 minutes, or until it is very tender. You'll know it's ready when it falls apart easily when pierced with a fork.

Step 4: Drain and Dry

Drain the malanga completely, using a strainer if necessary. Add the malanga back to the saucepan. To ensure the malanga is completely dry, place the pan on the same burner (still hot but turned off) and give it a few quick shakes. This will dry off any remaining water.

Step 5: Mash and Season the Malanga

Take the pan off the heat and start mashing the malanga. You can use a whisk or masher, and add warm milk a little at a time until you reach your desired consistency. Keep mashing until smooth. Finish by seasoning with salt and butter to taste.

Serving Suggestions

Malanga puree, or mashed malanga, is a versatile dish that can be served as a side, baby food, or a nutritious meal for someone who is unwell. It is commonly served with a drizzle of olive oil or butter on top. For a heartier meal, try serving it with ropa vieja, a famous Cuban dish made with shredded beef and onions in a tomato sauce.

Making malanga fritters

Ingredients

Malanga is a type of root vegetable, similar to a potato, with a brown hairy exterior and white flesh. It is commonly used in Cuban, Caribbean, and Latin American cooking. For this recipe, you will need:

• 2 lbs of malanga
• 2 tablespoons of chopped fresh parsley, plus more for garnish
• 2 cloves of garlic, mashed to a paste
• Salt and pepper to taste
• Vegetable oil for frying

Method

• Grate the malanga using a box grater. Be careful as the malanga can be slippery, so you may want to use a paper towel for a better grip.
• In a bowl, beat the egg and then add the grated malanga, fresh parsley, mashed garlic, and salt and pepper to taste. Mix until well combined. The mixture should have a similar consistency to mashed potatoes.
• Heat 2 cups of vegetable oil in a large pot to 375ºF.
• Using a large spoon, drop 4-5 spoonfuls (about 1.5 tablespoons each) of the malanga mixture into the hot oil.
• Fry the malanga fritters for 2-4 minutes, flipping them every minute or so, until they are golden brown on all sides.
• Drain the fritters on a paper towel-lined plate and season with salt.
• Serve immediately.

Tips

• You can make the malanga fritters mixture ahead of time and store it in an airtight container in the fridge for up to 3 days before frying.
• Malanga fritters are best served hot and fresh. They will get soggy if left to sit, so only make enough for the occasion and save the rest of the mixture for another time.
• For a sauce to accompany the fritters, try cilantro garlic sauce, spicy mayo, or lime wedges.

Making malanga puree

Ingredients

• 1½ pounds of malanga
• ½ cup of milk, warmed through
• ¾ teaspoon of salt, or to taste
• 1 tablespoon of butter, or to taste

Method

• Peel the malanga. The best way to do this is to cut off the ends, then cut it into two or three pieces. Stand the malanga on its widest part, then cut off thin slices, working your way around until the peel is gone.
• Place the peeled malanga in a bowl of cold water. Rinse well with cold water.
• Drain the malanga and add to a medium saucepan. Cover with cold water by about an inch.
• Bring the water to a boil. This should take about 10 minutes.
• Cook the malanga until it is very tender. You will know it is ready when it falls apart when pierced with a fork. This should take about 15 minutes.
• Drain the malanga completely. Add it back to the saucepan.
• Dry the malanga by placing the pan on the same burner (still hot, but turned off). Give the pan a few quick shakes and any remaining water will dry off.
• Off the heat, start adding the warm milk to the malanga, a little bit at a time, while mashing with a whisk or masher.
• Keep mashing until the malanga is smooth. Add more or less milk depending on your preferred consistency. If you need to add more milk, make sure to warm it up first.
• Taste the puree and add salt to taste.
• Finish with butter, serve, and enjoy!

Making malanga in garlic mojo

Ingredients:

• 4-5 malangas
• 3 garlic cloves
• 3 tbsp of olive oil
• 1/2 lemon
• Salt, to taste
• A pinch of white pepper

Steps:

• Preparation: Peel the malangas and wash them well. Cut the malangas into medium pieces.
• Boiling: Add salt to water and bring to a boil until the malangas are soft.
• Making the mojo: While the malangas are boiling, make the mojo by chopping the garlic cloves. Add olive oil and a few drops of lemon juice. Add salt and mix well.
• Final steps: Once the malangas are ready, drain them and cut them into circles. Place them on a plate and pour the mojo on top. The malangas in garlic mojo are now ready to be served!

Tips:

• Malanga is a type of tuber with various health benefits and can be prepared in many different ways.
• It is commonly used in Cuban cuisine and has a similar taste and texture to potatoes.
• When handling malanga, be careful as the inside can be very slippery.

Frequently asked questions