Whole and Cut Malanga Corms [Yautia (Puerto Rico), Malanga (Cuba), Mangarito (Brazil), New Cocoyam (Africa), Tannia / Tannier (Caribbean), Macabo, Taioba (Brazil, leaves only), 'Ape (Polynesia); Xanthosoma saggitifolium (malanga blanca), X. atrovirens (malanga amarilla), X. violaceum (malanga lila), X. maffaffa (mangarito)]

Native to northern South America, this arum is now also grown all through the Caribbean region and Central America, and is particularly popular in Cuba and Puerto Rico. The plant is also now grown in West Africa as an alternative to yams and taro (cocoyam) and in Hawaii as 'ape (say "Ah-pay").

The corm is somewhat mucilaginous and cooks to a smoother texture than potato, with chunks holding their shape well. The longer of the photo specimens, obtained from a multi-ethnic market in Los Angeles, was 8-1/2 inches long, 2-5/8 inches in diameter at the thickest part, and weighed 14 ounces.

More on Arums.

The flavor of this root corm is sort of a combination of nut and potato. It is definitely more flavorful than taro and many other root vegetables.

Buying:   This vegetable is now widely available in North America, from markets serving Hispanic, Southeast Asian and Philippine communities. A recent purchase from a Philippine market was at 2017 US $2.49 / pound, but they are often at a lower price in markets serving a Hispanic community.

Storing:   Fresh Malanga should be stored at a cool room temperature, not below 45°F/7°C.

am_malangz   170319
© Andrew Grygus - - Photos on this page not otherwise credited are © cg1.- Linking to and non-commercial use of this page permitted.