Malanga
| Other names: | Malanga (Cocoyam, Yautia) |
|---|---|
| Availability: | All year. |
| Source: | Caribbean, Central America. |
| Handling tips: | Keep cool. 50°F. and dry. |
| General information: | Similar to a yam in appearance and a potato in flavor. Used extensively in Cuba and Puerto Rico, it is most often peeled, boiled and eaten. Malanga has a woodsy taste with a hint of black walnut. Enjoy malanga deep-fried on chips or in fritters. |
