How to Cook Malanga

A six picture collage of malanga in various states of preparation, whole, peeled, cut, sliced, etc.

If you’ve ever wondered how to cook malanga and what dishes you can make with this versatile tuber, this guide has you covered. Start with a basic boiled malanga finished with a little salt, butter or olive oil. Simple and delicious!

Course Side Dish

Cuisine Cuban

Keyword malanga

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 178kcal

Author Elizabeth Rodriguez

Ingredients

1½ pounds Malanga washed, peeled, and cut into roughly 2-inch pieces
Water enough to cover the malanga
1 teaspoon Salt plus extra for serving
1–2 tablespoons Butter or Olive Oil

Instructions

Peel and cut the malanga into roughly 2-inch pieces. Place the peeled pieces in a bowl of cold water while you finish peeling. (For detailed peeling instructions with pictures, see How to Peel Malanga Safely and Effectively in the post above.)
Place the peeled malanga pieces in a large saucepan or pot and cover with cold water, leaving about 2 inches of water above the malanga. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat.
Reduce the heat to medium and simmer for 15–25 minutes, or until the malanga is fork-tender. Check it early to avoid overcooking.
Carefully drain the water using a colander. Return the malanga to the pot or a serving dish. While still hot, finish with a pinch of salt and a pat of butter or a drizzle of olive oil.
Serve as a side dish or enjoy it on its own.

Notes

Cut the malanga into pieces that are roughly the same size for even cooking.
Add the butter or olive oil to the malanga immediately after draining while it’s still hot to allow it to melt and coat evenly.
Keeping the peeled malanga in a bowl of cold water prevents oxidation, which can cause discoloration. Make sure to do this while peeling and cutting.
Check the malanga by piercing it with a fork. If the fork slides in easily, it’s ready. Avoid overcooking, as it can become too mushy.

Nutrition