Resembling a yam, the malanga has rough brown skin and an interior color that may be cream, yellow or pink. When cooked, it has a nutty taste and unique texture that resembles a soft potato. Boil, steam or fry malanga as you would a potato. It serves as a nice thickening agent for dishes like soups or stews. It is also called yautia and is available year-round from Florida, the Caribbean, Central America and Africa.
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