Crema de Malanga is a thick, creamy soup, made creamy more by the texture of the Malanga than actual cream. Easy to make using simple ingredients, this soup is a delicious way to try something different.
Peeling a Malanga can be tricky. The wiry, thick exterior doesn’t work well with a peeler. The white inside is very slippery too, take care when handling. Using a paper or kitchen towel will help you get a good grip. I’ve found that peeling the Malanga much like you would a butternut squash is effective. Cut the ends off, then cut it into two or three pieces. Stand the Malanga on the widest part then cut off thin slices working all the way around. Once most of the peel is gone, be careful as the Malanga is very slippery.