A Cautionary Note

There are two precautions related to malanga. First, although selection over the years has reduced the oxalic-acid crystals in the outer layer of the corm, it is important to wear disposable surgical gloves when peeling the vegetable to prevent skin irritation, especially if you have sensitive skin. Second, never eat malanga raw, as these oxalic-acid compounds may irritate the throat. Malanga must always be thoroughly cooked.