Basic Use and Preparation

Malanga, which must never be eaten raw, can be used in both sweet and savory preparations. It can be coarsely grated and turned into crisp, delicious fritters, or it can be finely grated and mixed with plantains to make the classic meat-filled fried croquettes called alcapurrias. The finely grated flesh is also used to make a sweet custard filling for pie, or can be mixed with coconut and then shaped into balls and deep-fried. Malanga can be boiled and mashed or sliced and served as a side dish, added to a soup or stew, or sliced paper-thin and deep-fried for chips.