Malanga is a versatile root vegetable similar to taro. It originates from South America.
Choose malanga by how it feels. It should be dense. Avoid any signs of decay or soft spots. Malanga can be stored in a cool, dry place for up to a week. If it has been peeled, place it in the fridge so it will last longer.
Malanga needs to be washed and peeled like a potato. It is very useful and can be made into a flour. Malanga can be mashed, smushed together to make fritters, or even made into a creamy soup. It can literally be used just like a potato!