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Malanga Recipe

Malanga is a delicious and versatile root vegetable with a unique flavor.

It can be used in a variety of dishes, from soups to side dishes to main courses.

Its mild flavor and creamy texture make it a great addition to any meal, and it’s a great source of essential vitamins and minerals.

Malanga is available throughout the year, but its peak season is summer.

Malanga is a member of the potato family, which means it has a similar texture, appearance and nutritional profile to other members of the potato family.

What ingredients are needed to make a malanga recipe?

In order to make a malanga dish you’ll need some of the following ingredients.


Malanga is the main ingredient in this recipe.

It is also known as malacca, manioc, yautia and yautia de malanga.

The plant is native to the Amazon River basin, but it can be found growing in tropical regions throughout the world.

Malanga has a large, oval shape with a ridged surface and brownish yellow skin.

Malanga has a sweet and somewhat nutty flavor, which is why it is used in many desserts, ice cream, salad dressings and chocolate recipes.

The root can grow to about 10 inches (25 centimeters) in length and about 3 inches (7 centimeters) wide.

Malanga can be found in grocery stores year-round, but during its peak season it can be purchased from local farmers markets or from online retailers.

To prepare malanga, wash it thoroughly and cut it into 1-inch (2.5-centimeter) cubes.

This will produce the best results when cooking it.

Add the cubes of malanga to a pot of boiling water and cook until they are tender.

Check the water level frequently so that it does not boil dry.

Once the malanga is cooked, remove it from the pot and set aside.

Achiote paste

Achiote paste is made by grinding dried annatto seeds into a powder.

The result is a reddish brown paste that has a rich added color.

Achiote paste is made with several ingredients, including annatto seeds, lime juice, salt and garlic.

Achiote paste is used as a colorant that gives dishes a deep red or orange color.

It also provides deep flavor because of its intense red color.

When combined with other ingredients, achiote paste provides an excellent source of vitamin C.

Achiote paste can be purchased at most grocery stores or ordered online. It should be stored in an airtight jar in the refrigerator for up to six months.


Paprika is also known as cayenne pepper and Hungarian paprika.

Paprika comes in various colors, including red and green, depending on how much chili powder is added to the mix.

Paprika has a bright red color and strong pungent taste.

It turns food brown when added to dishes.

Paprika can be found in most grocery stores year-round, but its shelf life will vary depending on where the product was bought.

Usually it will last for several weeks or months if stored in an air-tight container at room temperature.

Cumin seed

Cumin seeds are small brown seeds that look similar to black peppercorns but are slightly more oblong shaped.

Cumin seeds are ground into a fine powder to add flavor to foods.

Cumin seeds contain essential oils that give cumin seeds their distinctive flavor and aroma.

Cumin seeds are rich in minerals and vitamins, especially vitamin B6 and cumin’s active ingredient: carminative oil.

Malanga Recipe

How long does it take to prepare a malanga recipe?

Malanga is a versatile starch that takes on the flavors of the other ingredients in a dish.

Its mild flavor and creamy texture make it a great addition to any meal, and it’s a great source of essential vitamins and minerals.

Malanga is a member of the potato family, which means it has similar texture, appearance, and nutritional profile to other members of the potato family.

Malanga cooks quickly and doesn’t need to be peeled.

It can be eaten raw or cooked, but it’s best when steamed or boiled.

Malanga can be used in soups, stews, casseroles, salads and stir-fries.

You can also use malanga in side dishes like salads, pastas and rice.

A malanga recipe generally takes an hour or less to prepare, depending on how long the ingredients are simmering.

Cooking time will depend on how long the ingredients are simmering and your preferred method of cooking.

What are the steps involved in making a malanga recipe?

Like many other root vegetables, malanga has a rich and creamy texture.

To make a malanga recipe, you will need to use a food processor to mix the ingredients together.

To begin, you will want to wash the malanga and then remove it from its wrapper.

If you are using fresh malanga, then you can just leave it whole.

For frozen malanga, you can remove the outer layer of the malanga by slicing it with a sharp knife.

Next, you will want to slice the malanga into thin pieces.

Next, you will want to mix the malanga pieces with the onion and garlic.

You can add salt and pepper to taste, as well as any other spices that you would like.

You can also add some herbs if you have them on hand.

What kind of dish is a malanga recipe?

Malanga recipes are similar to potato recipes, but they’re a little different.

Because it grows underground and has a woody appearance, malanga isn’t as fluffy or starchy as potatoes, which means that the dish made with it doesn’t have the exact same texture and flavor as you’d get from potato recipes.

Additionally, because it’s not a root veggie, malanga recipes don’t have a lot of starch in them.

Malanga is high in vitamins, minerals and antioxidants.

It’s also extremely nutritious and low in calories.

It makes a great filling ingredient for dishes like enchiladas and tacos.

Are there any variations of a malanga recipe?

There are many ways to prepare malanga.

It can be eaten raw, boiled or roasted.

You can make soup, stew, purée or fry it, and it can be used in place of potatoes in many dishes.

Malanga has a mild flavor, similar to potatoes, and is delicious and versatile.

When you’re looking for a recipe that uses malanga, be sure to check out the variations on this page.

If you want to learn more about malanga, see the links below.

What is the nutritional value of a malanga recipe?

Malanga is a great source of essential vitamins and minerals, including iron, calcium, sodium and phosphorus.

Malanga is also a rich source of dietary fiber, which gives it a mild flavor that can be used to enhance other foods.

Malanga is high in certain carbohydrates.

It has a moderate amount of protein and fat as well.

Because of its high carbohydrate content, malanga is an excellent choice for people with diabetes.

What is the best way to cook a malanga recipe?

Malanga is a root vegetable, which means it can be cooked in a variety of ways.

One popular method is to boil the malanga with a little bit of water and salt until tender.

The malanga will then be peeled, diced and cooked in a savory sauce, or served as a side dish.

If you’re having trouble finding malanga, try looking in Latin markets and ethnic food outlets.

You can also purchase malanga online.

When cooking a malanga recipe, it’s important to use the right amount of water, salt and spices to ensure that the malanga is properly cooked throughout.

For example, if you plan on cooking the malanga recipe for an hour and leave it for 15 minutes longer, the malanga will be undercooked at the end of the cooking time, and may not be fully soft when you serve it.

Are there any health benefits associated with a malanga recipe?

The malanga recipe is rich in many vitamins and minerals, including:

  • Calcium
  • Iron
  • Magnesium
  • Phosphorus
  • Potassium
  • Sodium

Malanga also provides a good source of fiber as well as dietary protein, which makes it a great choice for a healthy diet.

As a root vegetable, malanga is a great source of vitamin A, which is an essential nutrient that helps maintain proper vision and skin health.

What side dishes pair well with a malanga recipe?

Malanga is a great addition to any meal.

It’s versatile — you can use it as is, or in a variety of dishes.

Try this malanga recipe for something more than just a side dish.

Malanga pairs well with a wide variety of foods.

Here are some popular side dishes that go well with malanga recipes:

If you’re looking for other options, here are some other side dishes that go well with side dishes:

How can you add flavor to a malanga recipe?

Malanga has a mild flavor, which means that it can easily be paired with virtually any other ingredient.

Try making a malanga recipe with ingredients like garlic, curry and chipotle peppers.

All of these ingredients can be added to a malanga dish in a variety of ways.

Cream Malanga Soup

Malanga is a delicious and versatile root vegetable with a unique flavor.
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Course: Appetizer
Cuisine: American
Keyword: Cream Malanga Soup
Servings: 2
Calories: 210kcal


  • 1 large pot


  • 1 tablespoon Butter
  • 1 tablespoon Extra Virgin Olive Oil plus extra for garnish, optional
  • 1 Small White Onion diced
  • 3-5 Garlic Cloves peeled and chopped
  • ½ lbs. Malanga peeled and cut into 2 inch pieces
  • 5 cups Chicken Broth
  • ½ cup Whole Milk
  • Salt to taste
  • Chopped Parsley


  • Over medium heat, add the butter and olive oil to a big pot. Add the onions to the pot once the butter has melted and begun to foam. The onions should be cooked for two to three minutes, stirring often.
  • Cook for 1 minute while stirring nearly constantly after adding the garlic.
  • Stir in the Malanga and chicken broth after adding them to the pot. Stirring occasionally, turn the heat to high and bring the liquid to a boil. Once the broth has reached a rolling boil, reduce the heat to medium-low and cover. (Reduce the heat a little if the liquid is boiling too quickly.)
  • Cook the malanga until it is extremely soft and readily crumbles apart when squeezed with a spoon or fork. 40 to 50 minutes, occasionally stirring.
  • Once the soup is off the heat, puree it in the pot using an immersion blender. (Use a blender if an immersion blender is not available. Process hot liquid in small batches rather than filling the blender to the brim.
  • The milk can be warmed in a small pot or the microwave.
  • Add the milk to the Malanga soup while it is still off the heat and stir well to incorporate. Warm the saucepan well by setting it over medium-low heat. The soup shouldn't be allowed to boil.
  • If necessary, salt the crema de Malanga after tasting it. If desired, add a few drops (or a stream) of olive oil as a garnish.


Calories: 210kcal | Carbohydrates: 22g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 31g | Trans Fat: 21g | Sodium: 22mg | Potassium: 21mg | Fiber: 23g | Vitamin A: 111IU | Calcium: 111mg | Iron: 0.8mg
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