Venture beyond the potato with malanga, a starchy root vegetable that’s about to become your new favorite comfort food. Whether you’re craving creamy soups, crispy fritters, or velvety mashes, this versatile tuber delivers incredible texture and a subtly nutty flavor. Get ready to be inspired—these 18 deliciously tasty recipes will show you just how easy and rewarding cooking with malanga can be!
Creamy Malanga Mash with Garlic Butter
Often, when the weather turns chilly, I find myself craving something warm, comforting, and just a little bit different from the usual mashed potatoes. On a recent trip to the local Latin market, I discovered malanga root, and after a bit of kitchen experimentation, this creamy, garlicky mash was born—it’s become my new favorite cozy side dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 large malanga roots, about 1.5 lbs total (peeled and chopped—wear gloves if you have sensitive skin, as the sap can be irritating)
– 4 cups water (for boiling, plus a pinch of salt)
– 4 tbsp unsalted butter (I always use unsalted to control the seasoning)
– 4 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1/2 cup heavy cream (warmed slightly so it blends smoothly)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 1/2 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. Peel the malanga roots carefully with a vegetable peeler, then chop them into 1-inch cubes.
2. In a large pot, combine the malanga cubes, 4 cups of water, and a pinch of salt. Bring to a boil over high heat.
3. Reduce the heat to medium and simmer the malanga for 20–25 minutes, until the cubes are fork-tender and easily mashable.
4. While the malanga cooks, melt the 4 tbsp of unsalted butter in a small saucepan over low heat.
5. Add the 4 cloves of minced garlic to the melted butter and cook for 2–3 minutes, stirring frequently, until fragrant but not browned.
6. Drain the cooked malanga thoroughly in a colander to remove all excess water.
7. Transfer the drained malanga to a large mixing bowl. Use a potato masher or fork to mash it until smooth.
8. Pour the garlic butter mixture over the mashed malanga and stir to combine evenly.
9. Gradually add the 1/2 cup of warmed heavy cream, stirring continuously until the mash is creamy and well-incorporated.
10. Season the mash with 1 tsp of salt and 1/2 tsp of black pepper, mixing thoroughly to distribute the flavors.
Silky and rich, this mash has a subtly earthy flavor from the malanga that pairs beautifully with the savory garlic butter. Serve it alongside roasted chicken or grilled steak for a comforting meal, or get creative by topping it with crispy fried onions for extra texture—it’s so good, you might just skip the potatoes forever!
Malanga Fritters with Spicy Aioli
Every time I spot malanga at my local Latin market, I’m transported back to my first trip to the Dominican Republic, where I tasted these crispy fritters at a roadside stand. They’re a fantastic gluten-free alternative to potato pancakes, with an earthy, nutty flavor that pairs perfectly with a kick of spice. I love making a big batch for weekend gatherings—they disappear faster than I can fry them!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 large malanga root (about 1 lb), peeled—be careful, as the skin can be slippery! I find a vegetable peeler works best.
- 1 large egg, at room temperature for better binding (I always take mine out of the fridge 30 minutes ahead).
- 2 tbsp all-purpose flour, or use gluten-free flour if needed.
- 1 tsp baking powder for that perfect lift.
- 1/2 tsp kosher salt, plus more for sprinkling.
- 1/4 tsp freshly ground black pepper.
- 1/4 cup finely chopped fresh cilantro—I adore its bright, citrusy notes.
- 1/2 cup mayonnaise, preferably full-fat for creaminess.
- 1 tbsp fresh lime juice, squeezed from about half a lime.
- 1 tsp hot sauce (I’m loyal to Sriracha, but use your favorite!).
- 1/2 tsp garlic powder for an easy flavor boost.
- Vegetable oil for frying, enough to fill a heavy pot with 2 inches—I use avocado oil for its high smoke point.
Instructions
- Grate the peeled malanga root using the large holes of a box grater into a large mixing bowl. Tip: Work quickly to prevent browning, and wear gloves if you have sensitive skin, as malanga can cause mild irritation.
- Add the egg, flour, baking powder, 1/2 tsp salt, black pepper, and cilantro to the bowl with the grated malanga.
- Mix all ingredients together with your hands or a spoon until well combined and a sticky batter forms.
- In a small bowl, whisk together the mayonnaise, lime juice, hot sauce, and garlic powder to make the spicy aioli. Set aside.
- Heat the vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer. Tip: If you don’t have a thermometer, test the oil by dropping a small piece of batter in; it should sizzle and float immediately.
- Using a tablespoon, scoop portions of the malanga batter and carefully drop them into the hot oil, frying in batches of 4-5 to avoid overcrowding.
- Fry the fritters for 3-4 minutes per side, flipping once with a slotted spoon, until they are golden brown and crispy.
- Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, and sprinkle lightly with additional salt while hot.
- Repeat steps 6-8 with the remaining batter, allowing the oil to return to 350°F between batches. Tip: Keep finished fritters warm in a 200°F oven on a baking sheet while you fry the rest.
Keep these fritters warm and serve them immediately with that zesty aioli for dipping—the contrast between the crunchy exterior and tender, savory interior is utterly addictive. I sometimes top them with a sprinkle of cotija cheese or serve alongside a simple black bean salad for a complete meal that always earns rave reviews from friends.
Malanga and Cheese Croquettes
Nostalgia hits hard when I think about these Malanga and Cheese Croquettes—they remind me of the cozy winter evenings my grandmother would whip up something warm and cheesy from whatever root vegetables she had on hand. I’ve tweaked her recipe over the years, adding a bit more cheese because, let’s be honest, you can never have too much, and now it’s a go-to appetizer for my holiday gatherings. Trust me, once you try these crispy-on-the-outside, gooey-on-the-inside bites, you’ll be hooked just like I am!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large malanga roots, peeled and grated (I find grating them finely gives the best texture, and don’t skip peeling—the skin can be tough!)
– 1 cup shredded sharp cheddar cheese (I prefer extra-sharp for that bold flavor, but any good melting cheese works)
– 1/2 cup all-purpose flour (I always sift mine to avoid lumps, though it’s not strictly necessary)
– 2 large eggs, beaten (I use room temperature eggs here—they mix in more smoothly)
– 1/4 cup milk (whole milk is my go-to for richness, but any type will do)
– 1 tsp salt (I like sea salt for its subtle crunch)
– 1/2 tsp black pepper, freshly ground (freshly ground makes all the difference in flavor)
– 1 cup breadcrumbs (I use panko for extra crispiness, but regular breadcrumbs work too)
– Vegetable oil for frying (I keep it at about 1 inch deep in the pan)
Instructions
1. Peel the malanga roots thoroughly, then grate them using a box grater into a large mixing bowl.
2. Add the shredded sharp cheddar cheese, all-purpose flour, beaten eggs, milk, salt, and black pepper to the bowl with the grated malanga.
3. Mix all ingredients together with your hands or a spoon until well combined and a sticky dough forms. Tip: If the mixture feels too wet, add a tablespoon more flour to help it hold shape.
4. Shape the mixture into small, round croquettes, about 1 inch in diameter, and place them on a parchment-lined tray.
5. Roll each croquette in the breadcrumbs until fully coated, pressing gently to adhere the crumbs. Tip: For an extra-crispy coating, let them sit for 5 minutes after breading—this helps the crumbs stick better during frying.
6. Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F, using a thermometer to check. Tip: To test without a thermometer, drop a small breadcrumb in; if it sizzles immediately, the oil is ready.
7. Carefully place the croquettes in the hot oil in batches, frying for 3-4 minutes per side or until golden brown and crispy.
8. Remove the croquettes with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
9. Serve immediately while hot. Perfectly golden and crunchy, these croquettes have a creamy, cheesy center that oozes with every bite. Pair them with a zesty dipping sauce like spicy mayo or a simple sour cream blend, and watch them disappear at any party—they’re always the first to go!
Malanga Root Soup with Coconut Milk
Nostalgia for my grandmother’s kitchen hits me every time I make this comforting soup—her secret was always using fresh malanga root, which gives it such a velvety texture. I love how the coconut milk adds a subtle sweetness that balances the earthy notes, making it a cozy staple in my winter rotation. Trust me, one bowl of this and you’ll be hooked!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 large malanga root (about 2 cups peeled and cubed)—I always pick one that feels firm and heavy for the best flavor.
– 1 tablespoon extra virgin olive oil, my go-to for sautéing because it adds a nice fruity note.
– 1 small yellow onion, finely chopped—I prefer sweet onions here for a milder taste.
– 2 cloves garlic, minced; fresh garlic is key, so I avoid the pre-minced jarred kind.
– 4 cups vegetable broth, low-sodium so I can control the saltiness.
– 1 (13.5-ounce) can full-fat coconut milk, shaken well—the full-fat version makes the soup extra creamy.
– 1 teaspoon ground cumin, which I toast lightly in a dry pan first to enhance its aroma.
– Salt, just a pinch to start since the broth adds some.
– Fresh cilantro for garnish, chopped right before serving to keep it bright.
Instructions
1. Peel the malanga root carefully with a vegetable peeler, then cut it into 1-inch cubes—tip: wear gloves if your skin is sensitive, as malanga can cause mild irritation.
2. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
3. Add 1 small yellow onion, finely chopped, and sauté for 5 minutes until translucent and soft.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant but not browned.
5. Add the cubed malanga root to the pot and cook for 3 minutes, stirring occasionally to lightly toast it.
6. Pour in 4 cups vegetable broth and bring to a boil over high heat, then reduce to a simmer.
7. Cover the pot and let it simmer for 20 minutes until the malanga is tender when pierced with a fork.
8. Remove the pot from heat and use an immersion blender to puree the soup until completely smooth—tip: if using a countertop blender, let it cool slightly and blend in batches to avoid splatters.
9. Return the pureed soup to the pot over low heat and stir in 1 (13.5-ounce) can full-fat coconut milk.
10. Add 1 teaspoon ground cumin and a pinch of salt, then simmer for 5 minutes, stirring occasionally to blend the flavors.
11. Taste and adjust seasoning if needed, but avoid over-salting as the flavors meld as it sits.
12. Ladle the soup into bowls and garnish with fresh cilantro, chopped.
Yes, the soup turns out luxuriously creamy with a rich, earthy flavor from the malanga, complemented by the coconut’s subtle sweetness. I love serving it with a squeeze of lime or crusty bread for dipping—it’s perfect for a chilly evening or as a make-ahead meal that reheats beautifully.
Fried Malanga Chips with Sea Salt
Haven’t we all been there—craving something crispy, salty, and just a little bit different from the usual potato chip? That’s exactly where I found myself last weekend, rummaging through the root vegetable aisle and landing on malanga, a starchy tuber that’s a staple in Caribbean cooking but deserves way more love in everyday American kitchens. I decided to turn it into simple, oven-baked chips with a sprinkle of sea salt, and let me tell you, they disappeared faster than I could snap a photo for the blog!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium malanga roots (about 1 pound total), peeled—I find their brown, hairy skin comes off easily with a vegetable peeler, but watch your fingers!
– 2 tablespoons extra virgin olive oil, my go‑for for roasting because it adds a lovely, subtle fruitiness.
– 1 teaspoon fine sea salt, plus extra for finishing; I like using a finer grind here to help it stick to the chips evenly.
– ½ teaspoon freshly ground black pepper, because a little kick never hurts.
Instructions
1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze.
2. Using a sharp knife or mandoline, slice the peeled malanga roots into very thin rounds, about ⅛‑inch thick; uniform slices ensure even cooking, so take your time here.
3. In a large bowl, toss the malanga slices with the olive oil, sea salt, and black pepper until they’re evenly coated.
4. Arrange the slices in a single layer on the prepared baking sheets, making sure they don’t overlap; overcrowding will steam them instead of crisping up.
5. Bake in the preheated oven for 12–15 minutes, then flip each chip carefully with tongs—they’ll be fragile, so handle gently.
6. Continue baking for another 10–12 minutes, or until the chips are golden brown and crisp around the edges; keep an eye on them toward the end, as they can burn quickly.
7. Remove the baking sheets from the oven and let the chips cool completely on the sheets for about 5 minutes; they’ll crisp up further as they cool.
8. Transfer the chips to a serving bowl and sprinkle with an extra pinch of sea salt while still warm.
Lightly crunchy with a hint of earthy sweetness, these malanga chips are my new favorite snack—they’re sturdy enough to scoop up guacamole but delicate enough to enjoy on their own. I love serving them alongside a zesty lime crema or crumbling them over a fresh salad for an unexpected twist; trust me, once you try them, you’ll be hooked on their unique texture and flavor!
Malanga Pancakes with Cilantro Lime Sauce
Wandering through the farmers’ market last weekend, I stumbled upon a gnarly root vegetable called malanga that I’d never cooked with before—its earthy, nutty flavor immediately inspired me to create these savory pancakes. As someone who loves experimenting with gluten-free alternatives, I knew this starchy tuber would make the perfect base for a crispy, satisfying meal, especially when paired with a bright cilantro lime sauce that cuts through the richness. Trust me, after one bite of these golden-brown cakes, you’ll be adding malanga to your regular grocery list too!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large malanga root (about 1 lb), peeled and grated—I find using the coarse side of a box grater works best, but watch your fingers!
– 1/2 cup all-purpose flour, or a gluten-free blend if you prefer like I often do
– 2 large eggs, at room temperature for easier mixing
– 1/4 cup milk (I use whole milk for richness, but any type works)
– 1/4 cup finely chopped onion—I love the sweetness of yellow onions here
– 1/4 cup chopped fresh cilantro, plus extra for garnish
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 tbsp vegetable oil for frying (extra virgin olive oil is my go-to for a hint of fruitiness)
– For the sauce: 1/2 cup plain Greek yogurt, 1/4 cup chopped cilantro, juice of 1 lime (about 2 tbsp), and 1 minced garlic clove
Instructions
1. Peel the malanga root using a vegetable peeler, then grate it on the coarse side of a box grater into a large mixing bowl. Tip: Work quickly to prevent browning, and consider wearing gloves if your skin is sensitive.
2. Add the flour, eggs, milk, onion, 1/4 cup cilantro, baking powder, salt, and pepper to the bowl with the grated malanga.
3. Stir the mixture until just combined—avoid overmixing to keep the pancakes tender.
4. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F if using a thermometer.
5. Scoop 1/4 cup portions of the batter into the hot skillet, flattening slightly with the back of a spoon to form 3-inch pancakes.
6. Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy around the edges. Tip: Resist flipping too early; wait for bubbles to form on the surface.
7. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
8. In a small bowl, whisk together the Greek yogurt, 1/4 cup cilantro, lime juice, and minced garlic until smooth for the sauce. Tip: Let the sauce sit for 5 minutes to allow the flavors to meld.
9. Serve the pancakes warm, drizzled with the cilantro lime sauce and garnished with extra cilantro.
Earthy and satisfying, these pancakes have a delightful crisp exterior that gives way to a soft, almost creamy interior, thanks to the malanga’s unique starchiness. The zesty sauce adds a refreshing kick that balances the richness perfectly—I love stacking them high with a fried egg on top for a hearty brunch, or serving them as appetizers with extra sauce for dipping. Leftovers? They reheat beautifully in a toaster oven for a quick snack!
Malanga and Bacon Hash
Venturing into my kitchen on a crisp morning, I was craving something hearty and comforting—a dish that could turn a simple breakfast into a celebration. That’s when I remembered the earthy sweetness of malanga, a root vegetable I discovered at a local farmers’ market last fall, and decided to pair it with smoky bacon for a hash that’s become a weekend staple in our house. It’s the kind of meal that fills the air with an irresistible aroma, promising a cozy start to the day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large malanga root (about 2 cups, peeled and diced into ½-inch cubes)—I love its nutty flavor, which reminds me of a cross between potato and taro.
– 6 slices thick-cut bacon, chopped into ½-inch pieces—I always opt for applewood-smoked for that extra depth.
– 1 medium yellow onion, finely diced—sweet onions work best here to balance the richness.
– 2 cloves garlic, minced—freshly minced garlic is my go-to for a punch of aroma.
– 1 red bell pepper, diced into ½-inch pieces—it adds a pop of color and slight sweetness.
– 4 large eggs—I prefer room-temperature eggs for even cooking when frying them later.
– 2 tablespoons extra virgin olive oil—my trusty staple for sautéing.
– 1 teaspoon smoked paprika—this gives a subtle smoky kick without overpowering.
– Salt and freshly ground black pepper—I use sea salt and grind the pepper fresh for maximum flavor.
– Fresh parsley, chopped (for garnish)—a sprinkle at the end brightens everything up.
Instructions
1. Peel the malanga root carefully with a vegetable peeler, then dice it into ½-inch cubes. Tip: Wear gloves if your skin is sensitive, as malanga can sometimes cause mild irritation.
2. Place a large skillet over medium heat and add the chopped bacon. Cook for 8–10 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
3. Add the diced malanga to the skillet with the bacon fat. Cook for 10–12 minutes, stirring every 3–4 minutes, until the malanga is golden brown and tender when pierced with a fork. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Push the malanga to one side of the skillet and add 1 tablespoon of extra virgin olive oil to the empty side. Add the diced onion and red bell pepper, sautéing for 5–7 minutes until softened and lightly caramelized.
5. Stir in the minced garlic and cook for 1 minute until fragrant, then mix everything in the skillet together.
6. Sprinkle the smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper over the hash, stirring to combine. Add the cooked bacon back into the skillet and toss gently. Tip: Taste and adjust seasoning here, but avoid over-salting since the bacon adds saltiness.
7. Create four small wells in the hash mixture with a spoon. Crack one egg into each well, then cover the skillet and cook over low heat for 5–7 minutes until the egg whites are set but the yolks are still runny.
8. Remove the skillet from heat and garnish with chopped fresh parsley.
Zesty and satisfying, this hash boasts a delightful contrast of crispy malanga cubes against the creamy egg yolks, with the smoky bacon weaving through every bite. Serve it straight from the skillet for a rustic touch, or top it with a dollop of hot sauce if you like a bit of heat—it’s perfect for a lazy brunch or a quick dinner that feels indulgent.
Malanga Puree with Roasted Garlic
A cozy winter evening last year had me craving something warm and earthy, so I dug through my pantry and found a forgotten bag of malanga. After some trial and error, I landed on this creamy puree—it’s become my go‑to comfort side, especially when I want something a little different from mashed potatoes. The roasted garlic adds a sweet, mellow depth that makes it feel special without much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 large malanga roots (about 1½ pounds total), peeled and chopped into 1‑inch cubes—I find they’re easier to peel under running water to avoid the slippery texture.
– 1 whole head of garlic, top sliced off to expose the cloves—roasting it whole keeps the flavor sweet and caramelized.
– 2 tablespoons extra‑virgin olive oil, plus extra for drizzling (I always use a good quality one here for its fruity notes).
– ¾ cup whole milk, warmed—room‑temp or slightly warm milk helps prevent the puree from seizing.
– 4 tablespoons unsalted butter, cut into pieces—I prefer unsalted to control the seasoning.
– 1 teaspoon kosher salt, plus more for seasoning.
– ½ teaspoon freshly ground black pepper.
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the peeled and chopped malanga cubes in a large pot and cover with cold water by about 2 inches.
3. Add 1 teaspoon of kosher salt to the pot with the malanga.
4. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 25–30 minutes, until the malanga is fork‑tender.
5. While the malanga cooks, drizzle the head of garlic with 1 tablespoon of olive oil and wrap it tightly in aluminum foil.
6. Roast the wrapped garlic in the preheated oven for 40 minutes, until the cloves are soft and golden brown.
7. Once roasted, squeeze the garlic cloves out of their skins into a small bowl—they should pop out easily.
8. Drain the cooked malanga thoroughly in a colander, then return it to the pot.
9. Mash the malanga with a potato masher or fork until mostly smooth.
10. Add the roasted garlic cloves, warm milk, unsalted butter pieces, remaining 1 tablespoon of olive oil, and black pepper to the pot.
11. Use an immersion blender or transfer to a food processor to puree until completely smooth and creamy, about 2–3 minutes.
12. Taste and adjust seasoning with additional salt if needed, stirring to combine.
Fluffy and velvety, this puree has a subtle nutty flavor from the malanga that pairs beautifully with the sweet, caramelized garlic. I love serving it as a bed for roasted chicken or spooned into a bowl topped with crispy fried shallots for extra texture—it’s hearty enough to stand alone but versatile enough to complement almost any main.
Malanga and Shrimp Stew
Diving into my kitchen on this chilly December day, I’m craving something hearty and comforting—a stew that reminds me of my grandmother’s cozy Florida kitchen. This Malanga and Shrimp Stew is my go-to when I need a warm hug in a bowl, blending earthy root vegetables with sweet, briny shrimp for a dish that’s both nourishing and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I always keep these in the freezer for quick meals)
– 2 cups malanga, peeled and cubed into 1-inch pieces (look for firm, unblemished roots at Latin markets)
– 1 yellow onion, finely chopped (I like sweet onions for a milder flavor)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 red bell pepper, diced (adds a pop of color and sweetness)
– 4 cups chicken broth (low-sodium is my preference to control saltiness)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp smoked paprika (it gives a lovely depth without being too spicy)
– 1/2 tsp dried oregano (I grow my own, but store-bought works fine)
– Salt and black pepper (I use sea salt and freshly ground pepper for best results)
– 1/4 cup fresh cilantro, chopped (for garnish—don’t skip it! It brightens the whole dish)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven or heavy pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely chopped yellow onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 diced red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle in 1 tsp smoked paprika and 1/2 tsp dried oregano, stirring to coat the vegetables evenly for 30 seconds to toast the spices.
6. Pour in 4 cups chicken broth and bring to a boil over high heat, then reduce to a simmer.
7. Add 2 cups cubed malanga to the pot, cover, and simmer for 15 minutes until the malanga is fork-tender.
8. Season the broth with salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust as needed.
9. Gently add 1 lb peeled and deveined shrimp to the stew, submerging them in the liquid, and cook for 3-4 minutes until they turn pink and opaque, stirring once halfway through.
10. Remove the pot from heat and stir in 1/4 cup chopped fresh cilantro.
Velvety from the malanga and bursting with savory shrimp, this stew has a rich, brothy texture that’s perfect for sopping up with crusty bread. I love serving it over a bed of fluffy white rice to soak up every last drop, or for a lighter twist, try it with a side of avocado slices—the creaminess pairs beautifully with the stew’s warmth.
Malanga Dumplings in Broth
Whenever I’m craving something deeply comforting yet a little adventurous, I turn to this Malanga Dumplings in Broth—a recipe I first tried after a friend brought back malanga from a Latin market, and now it’s my go-to for cozy evenings. It’s a simple, soul-warming dish that feels like a hug in a bowl, perfect for when you want to unwind after a long day.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups peeled and grated malanga (I find it’s easiest to grate it right before using to prevent browning—fresh is key here!)
– 1 large egg, at room temperature (I always let mine sit out for 30 minutes; it blends better with the malanga)
– 1/4 cup all-purpose flour (I keep a little extra on hand for dusting if the dough gets sticky)
– 1/2 teaspoon salt (I use fine sea salt for even seasoning)
– 4 cups low-sodium chicken broth (homemade broth is my preference, but store-bought works great too)
– 2 tablespoons extra virgin olive oil (my go-to for sautéing—it adds a nice fruity note)
– 1 small onion, finely chopped (I like yellow onions for their sweetness)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference in flavor)
– Fresh parsley for garnish (a handful chopped right before serving adds a bright pop)
Instructions
1. In a medium bowl, combine the grated malanga, egg, flour, and salt. Mix with your hands until a sticky dough forms—if it’s too wet, add a sprinkle more flour. Tip: Work quickly to keep the malanga from oxidizing.
2. Heat the extra virgin olive oil in a large pot over medium heat (about 350°F). Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in the low-sodium chicken broth and bring to a boil over high heat.
5. Reduce the heat to a simmer (around 200°F). Using a tablespoon, scoop portions of the malanga dough and gently drop them into the simmering broth. Tip: Wet your hands slightly to shape the dumplings more easily without sticking.
6. Cook the dumplings for 15 minutes, uncovered, until they float to the surface and are firm to the touch. Tip: Avoid stirring too much to prevent them from breaking apart.
7. Remove the pot from the heat and ladle the broth and dumplings into bowls.
8. Garnish each bowl with fresh parsley before serving.
Vibrant and tender, these dumplings have a slightly earthy flavor that pairs beautifully with the savory broth, making every spoonful a delight. I love serving this with a squeeze of lime for a zesty twist or alongside a simple green salad for a complete meal—it’s a dish that’s as versatile as it is comforting.
Malanga and Spinach Gratin
Remember those chilly winter evenings when you crave something warm, comforting, and just a little bit special? I sure do, and that’s exactly why this malanga and spinach gratin has become my go-to dish. It’s the perfect blend of earthy root vegetable and vibrant greens, baked into a creamy, golden-topped casserole that feels like a hug in a baking dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large malanga roots, about 1.5 lbs total (I always give them a good scrub to remove any dirt)
– 10 oz fresh spinach (I prefer the pre-washed bags for convenience, but bunches work great too)
– 1 medium yellow onion, diced (a sharp knife makes this quick)
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 cup heavy cream (full-fat gives the richest texture)
– 1 cup shredded Gruyère cheese (it melts beautifully and adds a nutty note)
– ½ cup grated Parmesan cheese (I keep a block in the fridge for moments like this)
– 2 tbsp unsalted butter (extra for greasing the dish)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– ½ tsp freshly grated nutmeg (a little goes a long way to enhance the creaminess)
– ½ tsp kosher salt, plus more for seasoning
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a thin layer of butter.
2. Peel the malanga roots carefully with a vegetable peeler, then cut them into ½-inch cubes.
3. Bring a large pot of salted water to a boil, add the malanga cubes, and boil for 10 minutes until just tender when pierced with a fork.
4. Drain the malanga in a colander and set it aside to steam-dry for 5 minutes—this prevents a watery gratin.
5. While the malanga cooks, heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and sauté for 5 minutes until translucent and soft.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. Add the fresh spinach to the skillet in batches, wilting each addition for about 2 minutes until all spinach is reduced and bright green.
9. Remove the skillet from heat and let the spinach mixture cool slightly.
10. In a large mixing bowl, combine the cooked malanga, spinach mixture, heavy cream, Gruyère cheese, nutmeg, salt, and pepper, gently folding to mix evenly.
11. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
12. Sprinkle the grated Parmesan cheese evenly over the top.
13. Dot the surface with small pieces of the remaining butter for a golden crust.
14. Bake in the preheated oven for 30 minutes, then broil on high for 2-3 minutes until the top is bubbly and golden brown.
15. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld.
After baking, this gratin emerges with a creamy interior where the malanga offers a subtle, starchy bite against the tender spinach. Aromatic and comforting, it pairs wonderfully with a simple green salad or crusty bread for soaking up every last bit. Alternatively, try serving it in individual ramekins for a cozy, portioned twist that’s perfect for dinner parties.
Malanga and Black Bean Tacos
Browsing the farmers’ market last weekend, I stumbled upon some knobby malanga roots, and inspiration struck—why not turn this starchy gem into a taco filling? Paired with hearty black beans, it creates a satisfying vegetarian meal that even my meat-loving husband devoured. I love how the malanga’s subtle nuttiness complements the smoky beans, making these tacos a new weeknight favorite in our house.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large malanga root (about 1 lb), peeled and diced—I find peeling under running water helps with the slippery texture.
– 1 (15 oz) can black beans, drained and rinsed; I always keep a few cans in the pantry for quick meals.
– 8 small corn tortillas; warming them is key to avoiding cracks.
– 1 tbsp extra virgin olive oil, my go-to for sautéing because of its mild flavor.
– 1 small onion, finely chopped—I prefer yellow onions for their sweetness here.
– 2 cloves garlic, minced; fresh garlic makes all the difference.
– 1 tsp ground cumin, for that warm, earthy note.
– 1/2 tsp smoked paprika, which adds a lovely smoky depth.
– Salt, to season as you go; I use kosher salt for better control.
– Fresh cilantro, chopped, for garnish—it brightens up the whole dish.
– Lime wedges, for serving; a squeeze of lime juice at the end is non-negotiable.
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the diced malanga to the skillet and cook, stirring occasionally, for 10 minutes until it starts to soften.
5. Tip: If the malanga sticks, add a splash of water to the skillet to prevent burning.
6. Stir in the drained black beans, ground cumin, smoked paprika, and a pinch of salt.
7. Cook the mixture for another 5 minutes, mashing some beans slightly with a spoon to thicken the filling.
8. Tip: Taste and adjust seasoning now—I often add another pinch of salt if needed.
9. While the filling cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Tip: Keep the warmed tortillas wrapped in a clean kitchen towel to stay soft.
11. Spoon the malanga and black bean filling evenly into the warmed tortillas.
12. Garnish each taco with chopped fresh cilantro and serve immediately with lime wedges on the side.
Finally, these tacos delight with a creamy texture from the malanga and a hearty bite from the beans, all wrapped in warm, slightly charred tortillas. For a fun twist, top them with pickled red onions or a dollop of avocado crema to add a tangy contrast that makes every bite pop.
Malanga and Chicken Casserole
Just when I thought my casserole repertoire was complete, I stumbled upon this gem at a friend’s potluck last winter—Malanga and Chicken Casserole. It’s the ultimate cozy, one-dish wonder that’s become my go-to for feeding a crowd without fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breasts)
– 1 large malanga root (about 1 lb), peeled and diced into ½-inch cubes
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced (fresh is best here—I keep a jar of pre-minced for busy days)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (full-fat for that rich, velvety texture)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried thyme
– ½ tsp smoked paprika
– Salt and black pepper
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
– Fresh parsley for garnish (optional, but it brightens everything up)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 2 tbsp extra virgin olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Add 1.5 lbs boneless, skinless chicken thighs and cook for 5–7 minutes, stirring occasionally, until browned on all sides. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
4. Remove the chicken with a slotted spoon and set aside on a plate.
5. In the same skillet, add 1 finely chopped yellow onion and cook for 3–4 minutes, until softened.
6. Add 3 minced garlic cloves and cook for 1 minute, until fragrant.
7. Stir in 1 lb diced malanga root, 1 tsp dried thyme, and ½ tsp smoked paprika, coating everything evenly.
8. Pour in 1 cup chicken broth and 1 cup heavy cream, scraping up any browned bits from the bottom of the skillet.
9. Return the browned chicken to the skillet and bring the mixture to a simmer.
10. Season generously with salt and black pepper, then transfer the skillet to the preheated oven.
11. Bake uncovered for 30 minutes, until the malanga is tender when pierced with a fork. Tip: Check at 25 minutes—malanga can vary in cooking time.
12. Remove from the oven and sprinkle 1 cup shredded cheddar cheese evenly over the top.
13. Return to the oven for 5 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 1–2 minutes, watching closely to avoid burning.
14. Let the casserole rest for 5 minutes before serving, garnished with fresh parsley if desired.
Earthy malanga softens into a comforting, potato-like texture that soaks up the creamy sauce, while the chicken stays tender and flavorful. Serve it straight from the skillet with a crisp green salad or crusty bread to mop up every last bit—it’s even better as leftovers the next day.
Malanga and Sweet Potato Bake
Unbelievably cozy and perfect for a chilly evening, this Malanga and Sweet Potato Bake has become my go-to comfort food this season. I first tried it at a friend’s potluck and have been tweaking it ever since to get that perfect creamy-yet-hearty texture—it’s like a warm hug on a plate!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 large sweet potatoes, peeled and thinly sliced (I like to use a mandoline for even slices)
– 1 large malanga root, peeled and thinly sliced (it can be sticky, so I keep a damp towel handy)
– 1 cup heavy cream (room temperature blends better)
– 1/2 cup grated Parmesan cheese (I always use freshly grated for more flavor)
– 2 tablespoons unsalted butter, melted (extra virgin olive oil is my go-to, but butter adds richness here)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground nutmeg (a pinch makes all the difference)
– Salt and black pepper, as specified in steps
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of the melted butter.
2. In a large bowl, combine the sliced sweet potatoes and malanga, then season evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
3. Arrange the slices in overlapping layers in the prepared baking dish, alternating between sweet potato and malanga for visual appeal.
4. In a separate bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, smoked paprika, and nutmeg until smooth.
5. Pour the cream mixture evenly over the layered vegetables, ensuring it seeps into all the gaps.
6. Drizzle the remaining 1 tablespoon of melted butter on top for a golden crust.
7. Cover the dish tightly with aluminum foil and bake for 40 minutes to allow the vegetables to soften.
8. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is bubbly and lightly browned.
9. Let the bake rest for 10 minutes before serving to set the creamy sauce.
Notably creamy with a subtle earthy sweetness, this bake pairs wonderfully with a crisp green salad or roasted chicken. The malanga adds a unique, slightly nutty flavor that complements the sweet potatoes perfectly—try topping it with fresh herbs like thyme for an extra aromatic touch!
Malanga and Chorizo Skillet
Unexpectedly, this Malanga and Chorizo Skillet became a weeknight hero in my kitchen after I stumbled upon some gorgeous malanga roots at the farmers’ market—their earthy, nutty flavor pairs magically with smoky chorizo for a comforting one-pan meal that feels both rustic and special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb malanga root, peeled and diced into ½-inch cubes (I find peeling under running water helps with the slight sliminess)
– 8 oz Spanish-style chorizo, sliced into ¼-inch rounds (I use cured chorizo for that firm texture, but fresh works too)
– 1 large yellow onion, finely chopped (sweet onions add a nice balance here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 cup low-sodium chicken broth
– ½ tsp smoked paprika
– ½ tsp ground cumin
– Salt and freshly ground black pepper (I always grind pepper right into the pan)
– Fresh cilantro, chopped, for garnish (a handful brightens everything up)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 8 oz sliced chorizo and cook for 3–4 minutes, stirring occasionally, until lightly browned and some fat renders out.
3. Add 1 chopped onion and cook for 4–5 minutes, stirring frequently, until softened and translucent.
4. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant—be careful not to burn it.
5. Add 1 lb diced malanga root to the skillet and toss to coat in the oil and chorizo drippings.
6. Sprinkle in ½ tsp smoked paprika and ½ tsp ground cumin, stirring to evenly distribute the spices over the malanga and chorizo.
7. Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Bring the mixture to a boil, then reduce the heat to medium-low, cover the skillet, and simmer for 15–18 minutes until the malanga is fork-tender.
9. Uncover the skillet and increase the heat to medium to cook off any excess liquid for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
10. Season with salt and freshly ground black pepper to your preference, then remove from heat.
11. Garnish with fresh chopped cilantro just before serving.
Ooh, the finished dish boasts a wonderful contrast: the malanga turns creamy and tender, soaking up the smoky paprika and cumin, while the chorizo adds a savory, slightly spicy punch. I love serving it straight from the skillet with warm tortillas or over a bed of rice for a hearty meal that’s perfect for chilly evenings.
Malanga and Corn Fritters
Unbelievably, I discovered these malanga and corn fritters at a tiny roadside stand during a road trip through Florida last summer—they were so crispy and satisfying that I’ve been tweaking my own version ever since! They’re the perfect savory snack for lazy weekends or impromptu gatherings, and trust me, once you try them, you’ll be hooked. I love how the malanga adds an earthy depth while the corn brings a sweet pop, making each bite a little adventure.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup grated malanga (peeled first—I find it easier to handle if I chill it for 10 minutes to reduce stickiness)
– 1 cup fresh or frozen corn kernels (thawed if frozen; I always keep a bag in the freezer for spontaneity)
– ½ cup all-purpose flour (I use unbleached for a lighter texture)
– 1 large egg, at room temperature (it blends smoother with the batter)
– 2 tablespoons milk (whole milk is my go-to for richness)
– 1 teaspoon baking powder
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Vegetable oil for frying (about 1 cup; I prefer a neutral oil like canola for a clean fry)
Instructions
1. In a large mixing bowl, combine the grated malanga, corn kernels, all-purpose flour, egg, milk, baking powder, salt, and black pepper.
2. Stir the mixture gently with a spatula until all ingredients are evenly incorporated and a thick, slightly sticky batter forms. Tip: Don’t overmix—a few lumps are fine to keep the fritters tender.
3. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a kitchen thermometer. Tip: Test the oil by dropping a tiny bit of batter in; if it sizzles and floats immediately, it’s ready.
4. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan.
5. Fry the fritters for 3–4 minutes per side, flipping once with tongs, until they turn golden brown and crispy on the outside. Tip: Keep an eye on the heat—adjust to medium if they brown too quickly to ensure the inside cooks through.
6. Remove the fritters with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
7. Repeat steps 4–6 with the remaining batter until all fritters are fried.
These fritters come out delightfully crunchy on the outside with a soft, almost creamy interior from the malanga. I love serving them warm with a dollop of spicy aioli or a squeeze of lime for a zesty kick—they’re fantastic as an appetizer or piled high on a plate for a casual brunch.
Malanga and Plantain Medley
Mmm, there’s something so comforting about a dish that brings together two starchy staples from my pantry—malanga and plantains. I first tried this medley on a chilly evening when I wanted something hearty but not heavy, and it’s been a cozy go-to ever since. It’s simple, satisfying, and always hits the spot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large malanga roots, peeled and diced into 1-inch cubes (I find they’re easier to handle if you rinse them after peeling to remove any sticky residue)
– 2 ripe plantains, peeled and sliced into 1/2-inch rounds (go for ones with black spots—they’re sweeter and caramelize beautifully)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 1 teaspoon kosher salt (I like the coarse texture for even seasoning)
– 1/2 teaspoon ground black pepper (freshly ground adds a nice kick)
– 1/4 cup chopped fresh cilantro (it brightens up the whole dish)
– 1 tablespoon lime juice (from about half a lime, squeezed right before using)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced malanga and sliced plantains with 2 tablespoons of extra virgin olive oil until evenly coated.
3. Sprinkle the kosher salt and ground black pepper over the mixture, tossing again to distribute the seasoning thoroughly.
4. Spread the malanga and plantains in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow for even browning.
5. Roast in the preheated oven for 20 minutes, then flip the pieces with a spatula to promote even cooking on all sides.
6. Continue roasting for another 5 minutes, or until the malanga is fork-tender and the plantains are golden brown with crispy edges.
7. Remove the baking sheet from the oven and let the medley cool for 2 minutes to set the textures.
8. Transfer the roasted malanga and plantains to a serving bowl and drizzle with the remaining 1 tablespoon of extra virgin olive oil.
9. Add the chopped fresh cilantro and lime juice, gently tossing to combine all the ingredients.
10. Serve immediately while warm to enjoy the full flavors and textures.
Buttery and slightly sweet from the caramelized plantains, this medley has a delightful contrast with the earthy, tender malanga. I love scooping it up with warm tortillas or pairing it with grilled chicken for a complete meal—it’s versatile enough to shine on its own or as a hearty side.
Malanga and Pumpkin Soup
Cozying up with a warm bowl of soup is my favorite way to unwind after a busy day, and this Malanga and Pumpkin Soup has become my ultimate comfort food. I first tried it at a little Caribbean restaurant last fall and have been perfecting my own version ever since—it’s surprisingly simple to make and always feels like a hug in a bowl.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 tablespoon extra virgin olive oil (my go-to for sautéing—it adds a lovely fruity note)
- 1 medium yellow onion, diced (I always keep these on hand for soups)
- 2 cloves garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
- 1 pound malanga root, peeled and cubed (look for firm, heavy ones without soft spots)
- 2 cups cubed pumpkin (I like sugar pumpkin for its sweetness, but any will work)
- 4 cups vegetable broth (homemade if you have it, but store-bought is fine—I use low-sodium)
- 1 cup full-fat coconut milk (the canned kind gives the creamiest texture)
- ½ teaspoon ground cumin (toasted whole seeds are even better if you have time)
- ¼ teaspoon smoked paprika (this adds a subtle smoky depth I love)
- Salt and freshly ground black pepper (I’m generous with the pepper for a little kick)
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
- Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant—be careful not to let it brown.
- Add 1 pound cubed malanga and 2 cups cubed pumpkin to the pot, stirring to coat with the oil and onions.
- Pour in 4 cups vegetable broth, ensuring it covers the vegetables by about an inch (add a splash of water if needed).
- Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
- Simmer for 25–30 minutes, or until the malanga and pumpkin are fork-tender (a tip: test a piece of malanga—it should mash easily).
- Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and blend until completely smooth.
- Return the blended soup to the pot over low heat and stir in 1 cup full-fat coconut milk.
- Add ½ teaspoon ground cumin and ¼ teaspoon smoked paprika, stirring to incorporate evenly.
- Season with salt and freshly ground black pepper to taste, simmering for an additional 2–3 minutes to meld the flavors (another tip: taste as you go and adjust seasoning gradually).
- Ladle the soup into bowls and serve immediately. A final tip: for extra creaminess, you can reserve a drizzle of coconut milk to swirl on top.
You’ll love the velvety, thick texture of this soup—it’s rich without being heavy, with the earthy malanga balancing the sweet pumpkin perfectly. I often top it with toasted pumpkin seeds or a sprinkle of fresh cilantro for a pop of color and crunch, making it as beautiful as it is delicious.
Summary
Deliciously versatile, these 18 creamy malanga recipes showcase this root vegetable’s incredible potential. Whether you’re craving comforting soups, crispy fritters, or velvety mashes, there’s something here to delight every home cook. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to spread the malanga love!
