How to Cook Yummy Mashed Malanga root

Mashed Malanga root. Mashed Malanga, Taro, or Yuca with Bone Broth. Recipe by Amanda Torres @ The Curious Coconut. The tropical roots malanga, taro, and yuca all make excellent savory, starchy mashed potato substitutes.

Other names for taro are dasheen, eddo, Kalo, coco, malanga is a root vegetable grown in Jamaica, the rest of the Caribbean, Central America, Southeast Asia, and Africa. The Best Malanga Recipes on Yummly Whipped Malanga Puree With Brown Garlic Butter, Mashed Malanga, Taro, Or Yuca With Bone Broth, Malanga Gratin How to Cook Malanga. You can cook Mashed Malanga root using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mashed Malanga root

1. It's 1 large of Malanga root.
2. Prepare 1 liter of water.
3. It's 1/2 stick of margarine.
4. You need 1/4 tsp of salt.

Malanga can only be eaten cooked but are fortunately very simple to prepare. Start by cleaning the root with a brush under running water, trim the ends and remove the skin. Rinse each piece after peeling and cover in cold water. When it comes to cooking them try them boiled, mashed or deep fried into chips.

Mashed Malanga root step by step

1. Peel wash and slice the Malanga root.
2. Add water and Malanga root to pot boil till fork tender drain the water..
3. Add margarine and mash till mixed well add salt and mix.
4. Serve hope you enjoy!.

Malanga is a root vegetable that's commonly used in South America, Africa, and some tropical regions. It has a texture similar to potatoes and is often milled into flour that can be used for. Basically, malanga root can be used anywhere you would use a potato, yam or other root veggie. As with most other species of Araceae, malanga root contains calcium oxalate and saponin, whose bitter taste and toxic effects are cancelled out during cooking. Peel wash and slice the Malanga root.

Tweet

Subscribe to receive free email updates: