A tuber that is sometimes confused with taro because of similar characteristics, Malanga can range anywhere from 1/2 to 2 pounds in weight. This crunchy, juicy root has a rough brown coat and a crisp, colorful flesh that is beige, yellow or reddish in color.
Popular in Cuba and Puerto Rico, Malanga has a taste and texture all its own. Once cooked, this crisp tuber takes on a smooth, nutty flavor. An excellent addition to soups and stews, Malanga can also be cooked, pressed, thinned with hot milk and topped with nutmeg and sugar.
Costa Rica, Ecuador