- 1 large malanga
- 1 medium onion, or one large green onion
- 3 cloves of garlic
- ½ lemon
- Salt and pepper to taste
- 5 tablespoons of oil
Malanga is a tuber that is cultivated in tropical and subtropical climates. It is native to America and it is believed that during colonization, the Spanish introduced it to Africa, and it spread worldwide. Its name varies by region; it is known as Ocumo, Yautía, and Taro. In scientific terms, it is called Xanthosoma and there are around 50 different species, among which Malanga Amarilla, Malanga Blanca, and Malanga Isleña stand out, with the latter considered an Asian species.
Cubans eat it in different ways. We love it in the form of fritters, we also use it in soups or for children's puree, but when we are in a hurry and want to eat something really delicious, we simply make Malanga with mojo. Here is the recipe.
Peel the malanga, cut it into medium cubes, and place them in a pot. Cover with water and add salt to taste. Bring to a boil until soft. Watch the cooking process because it can break apart when touched, and we don’t want a puree. Although that is also a possibility from this recipe.
Once they are ready, drain them and place them in a deep dish.
While the malangas are boiling, slice the onion into fine julienne and set it aside. In a mortar, crush the garlic well.
Heat the oil in a skillet and add the crushed garlic. When it starts to brown, add the onion. Let it cook over medium heat until the onion becomes transparent, then add the juice of half a lemon. Mix the mojo ingredients well and serve it over the freshly drained malangas in the serving dish. Add pepper if you like or coarse salt to taste.
This dish is served hot and is a great accompaniment to meats, although more than one person will eat it alone. Enjoy it!!