Malanga

Taro Root

Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Two different varieties of taro are used in Cuban cooking: Malanga blanca, also known as guaguí, has white flesh and brown skin. The flesh turns slightly gray when boiled, and the flavor resembles that of the white potato. It may be boiled, deep-fried, or added to soups. Malanga amarilla is a yellow-fleshed variety. It has a yellow interior and a stronger flavor than its white sister. The flesh is tough and must be eaten as soon as it is cooked or it will harden. All varieties of malanga must be peeled and cooked before eating.