Malanga Coco

Malanga Coco Approximately (2 LBS)

$2.19 $2.59

Malanga coco, also known as yautía coco or simply malanga, is a popular tuber in Caribbean, Latin American and African cuisines. It is known for its unique flavor, starchy texture, and...

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$2.19 USD
$2.08 USD

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Descripción

Malanga coco, also known as yautía coco or simply malanga, is a popular tuber in Caribbean, Latin American and African cuisines. It is known for its unique flavor, starchy texture, and versatility in cooking. Malanga coco is a type of taro, scientifically known as Xanthosoma sagittifolium, and is a staple in many traditional dishes.

Characteristics and Flavor:

Malanga coconut has a rough brown skin with a slightly hairy texture and white to pale yellow flesh. The interior is dense and starchy, similar to potatoes or yams. When cooked, coconut malanga has a smooth, creamy consistency with a slightly nutty and earthy flavor. Its mild flavor makes it a perfect complement to a variety of dishes.

Culinary uses:

Malanga coconut is used in various ways in cooking, making it a versatile ingredient:

Boiled or steamed:

Malanga coconut can be boiled or steamed until tender and served as a side dish, often seasoned with salt, butter or herbs.

Mashed:

Cooked taro coconut can be mashed to create a creamy and flavorful alternative to mashed potatoes.

Soups and stews:

It is commonly added to soups and stews, such as Caribbean sancocho or Cuban ajiaco, where it helps thicken the broth and add flavor.

Fried:

Sliced ​​taro coconut can be fried to make crispy chips or fritters, offering a delicious snack or appetizer.

Purees and Meatballs:

The root can be pureed and used as a base for meatballs, adding texture and flavor to the dish.

Baked or Roasted:

Malanga coconut can be baked or roasted, whole or in pieces, and seasoned with spices for a tasty side dish.

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