Malanga with mojo

Malanga is a tuber cultivated in tropical and subtropical climates. It is native to the Americas and is believed to have been introduced to Africa by the Spanish during colonization, subsequently spreading around the world. Its name varies by region; it is known as Ocumo, Yautía, or Taro. In scientific terms, it is referred to as Xanthosoma, with around 50 different species. Among these, notable varieties include Malanga Amarilla, Malanga Blanca, and Malanga Isleña, which is considered an Asian species.

Cubans enjoy it in various ways. We love it in the form of fritters, use it in soups, or make purées for children. However, when we're in a hurry and want to eat something really delicious, we simply prepare Malanga with mojo. Here’s the recipe.

Peel the malanga, cut it into medium-sized cubes, and place them in a pot. Cover with water and add salt to taste. Bring to a boil until tender. Keep an eye on the cooking process, as it can break apart easily, and we don't want a puree. However, making a puree is also an option based on this recipe.

Once they are ready, drain them and place them in a deep dish.

While the malangas are boiling, slice the onion into thin julienne strips and set aside. In a mortar, crush the garlic well.

Heat the oil in a skillet and add the crushed garlic. Once it begins to brown, add the onion. Cook over medium heat until the onion becomes translucent, then add the juice of half a lemon. Stir the ingredients of the mojo well and serve it over the freshly drained malanga in the serving dish. Add pepper if you like, or coarse salt to taste.

This dish is served hot and pairs well with meats, although many people will enjoy it on its own. Enjoy!