Malanga

Malanga, a corm (a compressed underground stem that resembles a yam), is among the oldest cultivated root crops. Varieties of malanga are grown throughout the tropics, helping to add to the complications of the naming of malanga. Malanga closely resembles the related taro and dasheen, and is often grown alongside taro and dasheen, resulting a variety of overlapping names and hybrid varieties. Common names vary regionally and include yautia, tannia, taia, coco, and edo. Malanga is more flavorful than most starchy root crops with a taste that is described as more similar to nuts than potatoes. Malanga is often ground into a flour, but the corms are also sliced and fried, stewed, or grilled. Malanga (known by a variety of names) is found in tropical cuisines from the Caribbean to Southeast Asia.

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  • Nutrition Info
  • Serving Size: 85g
  • Amount per serving
  • Calories: 90
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbs: 23g
    • Fiber: 2g
    • Sugars: 0g
  • Protein: 1g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 0%

Availability

Handling & Storage

Varieties

Available year round

Also Known As

  • yautia
  • tannia
  • taia
  • cocoyam

Stored at approximately 50°F in relatively dry environment

  • Malanga blanca
  • Malanga lila
  • Malanga Coco
  • Malanga Edo

Recipes

No recipes are currently available for this item.