Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsOil

Beauty in the eye of the beholder

March 24, 2004

In the case of malanga, a tropical tuber (fleshy part of an underground stem), beauty may be in the eye of the beholder - or in the mouth of the taster.

The root, described as crunchy and juicy, is popular in Cuba and Puerto Rico.

When cooked, it becomes smooth and has a nutty flavor. It works well in soups and stews and can be prepared like potatoes - sliced, diced or mashed.

Malanga Chips


  • 1 pound malanga

  • 1 quart water

  • Oil for deep-frying

  • Seasoned salt or chili powder to taste


Scrub malanga, peel and thinly slice. Place immediately in water to prevent discoloration. Meanwhile, place at least 1 inch of oil into a deep frying pan. Heat oil to 350 degree. Blot malanga dry. Carefully place into oil and fry about 2 minutes, or until golden brown. Sprinkle with seasoning. Serve immediately.

Serves 3 to 4.

To store: Store in a cool, dry place or in the vegetable crisper section of the refrigerator.

Advertisement

- Recipe from www.melissas.com, the Web site of Melissa's/World Variety Produce

The Herald-Mail Articles
|
|
|