Puré de Malanga
Puré de Malanga or malanga puree is simply mashed malanga. It’s similar to mashed potatoes, but with an earthy flavor that distinctly its own.
- 1½ pounds Malanga peeled and cut into roughly 2 inch pieces
- ½ cup Milk warmed through
- ¾ teaspoon salt or to taste
- 1 tablespoon Butter or to taste
Boil the malanga
Drain the malanga and add them to a medium saucepan. Cover the malanga with cold water by about an inch.
Set the saucepan over high heat and bring the water to a boil.
Cook the malanga until it is so tender that it falls apart with pierced with a fork. Once boiling, It should take about 15 minutes for the malanga to become fall-apart tender.
Mash the malanga
Drain the malanga completely. Use a strainer if necessary. Add them back to the saucepan.
Off the heat, start adding the warm milk to the malanga. Add a little bit at a time, while mashing with a whisk or masher.
Keep mashing until the malanga is smooth. Add more or less milk as needed, depending on the consistency you like. If you do need to add more milk, make sure to warm it up before adding it in.
Finish the puré de malanga
Calories: 171kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 491mg | Potassium: 678mg | Fiber: 8g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 28.9mg | Calcium: 96mg | Iron: 1mg