Lila malanga tastes more like a nut than a potato.
It can be deep-fried as fritters or chips, mashed, baked, boiled, or sauteed. It can also be used for soups or stews.
Lila malanga makes a great dessert when cooked in hot milk and topped with nutmeg and sugar.
Ingredients (serves 4-6)
1 cup extra virgin olive oil
4 garlic cloves, peeled
2 pounds malanga, peeled and cut crosswise into 1-inch-thick slices
1 cup low-salt chicken broth or vegetable broth
Directions
Preheat oven to 375°F.
Combine oil and garlic in custard cup. Cover with foil and bake until garlic is soft, about 35 minutes.
Meanwhile, cook malanga in large saucepan of boiling salted water until very tender, about 35 minutes.
Drain and transfer malanga to a large mixing bowl. Add broth and roasted garlic with oil, then beat with electric mixer until fluffy and almost smooth. Add additional broth to achieve desired texture.
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