Malanga with mojo

Malanga is a tuber that is grown in tropical and subtropical climates. It is native to America and it is believed that it was during colonization that the Spanish introduced it to Africa and it spread throughout the world. Its name varies depending on the region, it is known as Ocumo, Yautía, Taro. In the scientific field it is called Xanthosoma and there are around 50 different species, among which the Yellow Malanga, White Malanga, and Island Malanga stand out, which is considered an Asian species.

We Cubans eat it in different ways. We love them in the form of fritters, we also use them in broths or for children's puree, but when we are in a hurry and want to eat something very delicious, we simply make a Malanga with mojo. Here we leave you the recipe.

Peel the taro, cut it into medium cubes and place them in a pot. Cover with water and add salt to your taste. Boil until soft. Watch the cooking because it can fall apart when you touch it and we don't want a puree. Although it is also a possibility from this recipe.

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

While the taro is cooking, cut the onion into fine julienne strips and set aside. In a mortar, crush the garlic well.

Heat the oil in a frying pan and add the crushed garlic. When it starts to brown, add the onion. Let it cook over medium heat until the latter becomes transparent, then add the juice of half a lemon. Stir the mojo ingredients well and serve over the freshly drained malangas already in the dish. Add pepper if you like or coarse salt to your liking.

This dish is served hot and is a good accompaniment to meat, although more than one person will eat it alone. Enjoy it!!