20 Delicious Malanga Recipes for Every Occasion

Looking for a versatile, nutrient-packed ingredient to spice up your meals? Meet malanga—the earthy, nutty root veggie that’s about to become your kitchen’s new best friend! Whether you’re craving crispy fritters, creamy soups, or hearty comfort food, we’ve rounded up 20 mouthwatering recipes for every occasion. Get ready to fall in love with malanga’s delicious potential—let’s dive in!

Crispy Malanga Fritters with Spicy Dipping Sauce

These golden, crunchy fritters are a Caribbean-inspired treat with a kick—perfect for snacking or as a party appetizer!

Ingredients:

• 2 cups peeled and grated malanga (about 1 large root)
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh cilantro
• 1 cup vegetable oil (for frying)
• For the dipping sauce: ½ cup mayonnaise, 1 tbsp hot sauce (like sriracha), 1 tsp lime juice, ½ tsp honey

Instructions:

1. In a bowl, mix grated malanga, egg, 2 tbsp flour, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, and ¼ cup cilantro until well combined.
2. Heat 1 cup vegetable oil in a skillet over medium-high heat (350°F). Drop heaping tablespoons of the mixture into the oil, flattening slightly. Fry in batches for 3–4 minutes per side until deep golden and crisp. Drain on paper towels.
3. Make the sauce: Whisk together ½ cup mayonnaise, 1 tbsp hot sauce, 1 tsp lime juice, and ½ tsp honey in a small bowl.

The magic here? Malanga’s nutty flavor and ultra-crisp texture—paired with that creamy, spicy dip, it’s downright addictive.

Tip: Keep the grated malanga in cold water until ready to use to prevent browning, then pat dry thoroughly.

Creamy Malanga Soup with Coconut Milk

This velvety soup blends earthy malanga with rich coconut milk for a comforting bowl that’s both hearty and subtly sweet.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 lb malanga root, peeled and cubed
• 4 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat 2 tbsp coconut oil over medium. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add cubed malanga, 4 cups vegetable broth, 1 tsp cumin, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until malanga is fork-tender.
3. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a countertop blender in batches).
4. Stir in 1 can coconut milk and 2 tbsp lime juice. Warm over low heat for 3–5 minutes, avoiding a boil.
5. Ladle into bowls and top with fresh cilantro.

The magic here? Malanga’s natural creaminess means no heavy dairy—just lush texture and a tropical twist from the coconut milk.

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the pot.

Roasted Malanga Wedges with Garlic and Herbs

These crispy-edged malanga wedges are a deliciously earthy alternative to roasted potatoes, with a nutty flavor that pairs perfectly with garlic and fresh herbs.

Ingredients:

• 1 large malanga root (about 1 lb), scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss malanga wedges with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 30 minutes, flipping halfway, until golden brown and fork-tender.

The natural starch in malanga creates an irresistible crispy exterior while keeping the centers creamy—no soaking or parboiling required!

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely to prevent burning).

Malanga Mash with Butter and Chives

This creamy Malanga Mash with Butter and Chives is a comforting Caribbean-inspired side dish that’s as easy to make as mashed potatoes—but with a subtly nutty twist.

• 2 lbs malanga root, peeled and cut into 1-inch chunks
• 4 tbsp unsalted butter, divided
• 1/2 cup whole milk, warmed
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh chives

1. Place malanga in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 20–25 minutes until fork-tender.
2. Drain well and return to the pot. Add 3 tbsp butter, warm milk, 1 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or fork until smooth (a few lumps are okay!).
3. Stir in chives and remaining 1 tbsp butter until melted. Taste and adjust seasoning if needed.

The mash has a velvety texture and earthy sweetness that pairs perfectly with the bright pop of chives—no gravy required!

Tip: For extra richness, swap the milk for half-and-half or stir in a spoonful of sour cream.

Malanga and Sweet Potato Gratin

This creamy, layered gratin combines earthy malanga with sweet potatoes for a comforting side dish that’s as vibrant as it is satisfying.

Ingredients:

• 1 medium malanga (about 1 lb), peeled and thinly sliced
• 1 large sweet potato (about 1 lb), peeled and thinly sliced
• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Gruyère cheese
• 1 tbsp unsalted butter, softened

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with the 1 tbsp unsalted butter.
2. In a bowl, whisk together the 1 1/2 cups heavy cream, 2 minced garlic cloves, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Layer half the malanga and sweet potato slices in the dish, overlapping slightly. Pour half the cream mixture over the top. Repeat with remaining slices and cream.
4. Sprinkle the 1/2 cup Gruyère evenly over the top. Cover with foil and bake for 40 minutes.
5. Uncover and bake another 20 minutes until bubbly and golden. Let rest 10 minutes before serving.

The malanga’s subtle nuttiness balances the sweet potato’s richness, while the Gruyère adds a savory depth that’ll have everyone reaching for seconds.

Tip: Use a mandoline for paper-thin slices—they’ll cook evenly and soak up the creamy sauce beautifully.

Pan-Fried Malanga Cakes with Avocado Salsa

These crispy pan-fried malanga cakes are a delightful twist on classic latkes, paired with a creamy avocado salsa for a fresh, vibrant bite.

• 1 large malanga root (about 1 lb), peeled and grated
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 3 tbsp vegetable oil, divided
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

1. In a large bowl, combine grated malanga, egg, flour, 1 tsp salt, cumin, and black pepper. Mix until evenly coated.
2. Heat 1 1/2 tbsp vegetable oil in a large skillet over medium heat. Scoop 1/4 cup portions of the malanga mixture into the pan, flattening slightly into cakes. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining oil and mixture.
3. Meanwhile, in a small bowl, gently toss avocado, red onion, cilantro, lime juice, and 1/4 tsp salt to make the salsa.
4. Serve malanga cakes warm with a generous spoonful of avocado salsa on top.

The malanga’s earthy, nutty flavor pairs perfectly with the bright, creamy salsa—a combo that’s both satisfying and unexpectedly addictive.

Tip: For extra-crispy cakes, squeeze excess moisture from the grated malanga before mixing.

Malanga Gnocchi with Brown Butter Sage Sauce

These pillowy malanga gnocchi are a delightful twist on the classic, with a nutty brown butter sage sauce that feels fancy but comes together in minutes.

Ingredients

• 1 lb malanga root, peeled and cubed
• 1 cup all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions

1. Boil malanga in salted water until fork-tender, about 15 minutes. Drain well, then mash until smooth.
2. Stir in flour, egg, 1 tsp salt, and 1/4 tsp black pepper until a soft dough forms. Turn onto a floured surface and knead gently, adding more flour if sticky.
3. Divide dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 1-inch gnocchi. Press lightly with a fork for ridges.
4. Bring a pot of salted water to a boil. Cook gnocchi in batches until they float, about 2 minutes. Remove with a slotted spoon.
5. Meanwhile, melt butter in a skillet over medium heat. Cook until golden and nutty, about 3 minutes. Add sage leaves and fry until crisp, 30 seconds.
6. Toss cooked gnocchi with brown butter sauce. Sprinkle with Parmesan and serve immediately.

The malanga adds an earthy sweetness to the gnocchi, while the crispy sage and toasty butter make every bite irresistible.

Tip: For extra-light gnocchi, avoid overworking the dough—just mix until combined.

Malanga and Black Bean Stew

This hearty stew combines earthy malanga with creamy black beans for a comforting bowl that’s packed with flavor and texture.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 lb malanga, peeled and cubed
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp oregano, stirring to coat the onions. Cook for 1 minute to toast the spices.
3. Add cubed malanga, black beans, 2 cups vegetable broth, and diced tomatoes (with juices). Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until the malanga is fork-tender.
5. Serve warm, garnished with fresh cilantro.

The malanga thickens the stew naturally, giving it a velvety richness that pairs perfectly with the smoky spices. Tip: For extra depth, stir in a splash of lime juice before serving.

Malanga Chips with Sea Salt and Lime

These addictive root vegetable chips are a tropical twist on the classic snack—crunchy, lightly salty, and zingy with fresh lime.

Ingredients:

• 1 large malanga root (about 1 lb), peeled
• 3 cups vegetable oil (for frying)
• 1 tsp fine sea salt
• 1 lime, cut into wedges

Instructions:

1. Using a mandoline or sharp knife, slice the malanga into paper-thin rounds (about 1/16-inch thick). Pat dry thoroughly with paper towels to remove excess starch.
2. In a heavy-bottomed pot, heat the vegetable oil to 350°F over medium-high heat. Line a baking sheet with paper towels.
3. Working in small batches to avoid crowding, fry the malanga slices for 2–3 minutes, stirring occasionally, until golden and crisp. Transfer to the prepared baking sheet.
4. Immediately sprinkle the hot chips with 1 tsp sea salt and a generous squeeze of lime juice from 2 wedges. Toss gently.
5. Serve warm with remaining lime wedges on the side for extra tang.

The malanga’s earthy sweetness balances perfectly with the bright lime—and they stay crisp for hours (if they last that long!).

Tip: For extra flair, dust with chili powder or smoked paprika before serving.

Malanga and Shrimp Ceviche

This vibrant ceviche combines tender shrimp with earthy malanga root for a refreshing twist on the classic—perfect for sunny afternoons or light summer dinners.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 cup malanga root, peeled and diced into ½-inch cubes
• ½ cup freshly squeezed lime juice (about 4–5 limes)
• ¼ cup finely diced red onion
• 1 small jalapeño, seeded and minced
• ¼ cup chopped cilantro
• 1 tsp kosher salt
• ½ tsp sugar
• 1 ripe avocado, diced

Instructions:

1. Bring a medium pot of salted water to a boil. Add the malanga and cook for 8–10 minutes until just tender. Drain and let cool.
2. Meanwhile, bring another pot of water to a simmer. Add the shrimp and cook for 2 minutes until opaque. Drain and rinse under cold water to stop cooking.
3. In a large bowl, combine the lime juice, red onion, jalapeño, cilantro, 1 tsp salt, and ½ tsp sugar. Stir until the sugar dissolves.
4. Add the cooked shrimp and malanga to the bowl, gently tossing to coat. Refrigerate for 15 minutes to let flavors meld.
5. Just before serving, fold in the diced avocado.

The malanga adds a subtly nutty crunch that balances the bright citrus and creamy avocado—a texture party in every bite!

Tip: For extra freshness, serve with plantain chips or butter lettuce cups.

Malanga and Spinach Stuffed Pastries

These golden, flaky pastries hide a vibrant filling of earthy malanga and fresh spinach—perfect for a handheld snack or appetizer that’s as satisfying as it is unexpected.

• 1 cup mashed malanga (peeled, boiled, and drained)
• 2 cups fresh spinach, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet, heat 1 tbsp olive oil over medium. Cook diced onion until soft (3–4 minutes), then add minced garlic, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir for 30 seconds until fragrant.
3. Add chopped spinach and cook until wilted (2 minutes). Remove from heat and mix in mashed malanga.
4. Roll out puff pastry into a 12-inch square. Cut into 9 smaller squares. Spoon 1 heaping tbsp of filling onto each, fold into triangles, and crimp edges with a fork.
5. Brush pastries with beaten egg and bake for 20–25 minutes until puffed and golden.

The malanga’s subtle nuttiness balances the spinach’s brightness, while the flaky crust adds a buttery crunch—no dipping sauce needed! Tip: For extra crispness, spritz the pastries lightly with water before baking.

Malanga and Chicken Stew with Coconut

This hearty Caribbean-inspired stew combines tender chicken, earthy malanga, and creamy coconut milk for a comforting one-pot meal that’s packed with flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups peeled and diced malanga (about 1 medium root)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion, garlic, and bell pepper for 3–4 minutes until softened.
3. Stir in 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp turmeric, cooking for 30 seconds until fragrant.
4. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up any browned bits. Add the chicken back to the pot along with the malanga, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the malanga is fork-tender.
6. Stir in 1 tbsp lime juice and garnish with cilantro before serving.

The malanga thickens the stew naturally, giving it a velvety texture that pairs perfectly with the rich coconut and smoky spices.

Tip: For extra depth, toast the spices in a dry pan for 30 seconds before adding them to the pot.

Malanga and Cheese Croquettes

These crispy Malanga and Cheese Croquettes are a golden, creamy delight—perfect for snacking or impressing guests with a tropical twist on classic comfort food.

• 1 lb malanga root, peeled and cubed
• 1 cup shredded sharp cheddar cheese
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• Vegetable oil, for frying

1. Boil malanga in salted water for 15–20 minutes until fork-tender. Drain and mash until smooth.
2. Stir in shredded cheddar, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix in 2 tbsp flour and the beaten egg until fully combined.
3. Scoop 1-tbsp portions of the mixture, roll into logs, and coat evenly in breadcrumbs.
4. Heat 1 inch of vegetable oil in a skillet over medium-high heat (350°F). Fry croquettes in batches for 2–3 minutes per side until deep golden brown. Drain on paper towels.

The malanga’s earthy sweetness pairs magically with the gooey cheddar, while the crispy crust adds irresistible crunch. Serve warm with a zesty dipping sauce!

Tip: For extra flavor, mix a pinch of smoked paprika into the breadcrumbs.

Malanga and Pumpkin Soup with Cinnamon

This velvety soup blends earthy malanga with sweet pumpkin and warm cinnamon for a bowl of pure comfort.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb malanga, peeled and cubed
• 1 lb pumpkin, peeled and cubed
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add malanga, pumpkin, vegetable broth, cinnamon, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, covered, until vegetables are fork-tender.
3. Remove from heat and blend with an immersion blender until smooth. Stir in coconut milk and warm through for 2 minutes.

The malanga adds a subtly nutty depth to the soup, while the cinnamon ties everything together with just the right hint of spice.

Tip: For extra richness, drizzle with a swirl of coconut milk and a sprinkle of cinnamon before serving.

Malanga and Chorizo Hash

This hearty hash combines earthy malanga root with smoky chorizo for a breakfast (or brunch!) dish that’s packed with bold flavor and satisfying texture.

Ingredients:

• 1 large malanga root (about 1 lb), peeled and diced into ½-inch cubes
• 8 oz fresh Mexican chorizo, casing removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)
• 4 large eggs (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it into crumbles, for 5–6 minutes until browned. Transfer to a plate, leaving the drippings in the pan.
2. Add the remaining 1 tbsp olive oil to the skillet. Stir in the malanga, onion, and bell pepper. Sprinkle with 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, for 12–15 minutes until the malanga is tender and crispy at the edges.
3. Return the chorizo to the skillet and toss to combine. Cook for another 2–3 minutes to heat through.
4. Garnish with cilantro and serve hot, optionally topped with fried eggs.

The malanga’s creamy interior contrasts perfectly with the crispy chorizo, while the smoked paprika ties everything together with a subtle smokiness.

Tip: For extra crunch, spread the hash on a baking sheet and broil for 2–3 minutes before serving.

Malanga and Cornbread Casserole

This hearty casserole combines earthy malanga with sweet, fluffy cornbread for a comforting dish that’s as unique as it is satisfying.

Ingredients:

• 1 cup peeled and grated malanga (packed)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 3/4 cup whole milk
• 2 tbsp melted unsalted butter
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced scallions

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Stir in the grated malanga, 1 beaten egg, 3/4 cup milk, and 2 tbsp melted butter until just combined. Fold in 1/2 cup cheddar cheese and 1/4 cup scallions.
4. Spread batter evenly into the dish. Bake for 30–35 minutes until golden and a toothpick comes out clean.

The malanga adds a subtle nuttiness to the cornbread, while the cheese and scallions give it a savory kick—perfect for brunch or a cozy side dish.

Tip: For extra crispiness, broil the casserole for 1–2 minutes at the end (watch closely!).

Malanga and Lentil Curry

This hearty, earthy curry combines malanga’s creamy texture with protein-packed lentils—a comforting bowl that’s gluten-free and packed with flavor.

Ingredients:

• 1 cup dried brown lentils, rinsed
• 1 medium malanga root (about 1 lb), peeled and diced
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat 1 tbsp coconut oil over medium heat. Add 1 small yellow onion and sauté for 3 minutes until translucent. Stir in 3 garlic cloves and 1 tbsp fresh ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric; toast for 30 seconds. Pour in 1 (14-oz) can coconut milk and 2 cups vegetable broth, scraping up any browned bits.
3. Stir in 1 cup dried brown lentils and diced malanga. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils and malanga are tender.
4. Season with 1 tsp salt. Serve topped with fresh cilantro.

The malanga melts into the curry, thickening it naturally while keeping the lentils toothsome—no need for cream or flour!

Tip: For extra depth, toast whole cumin seeds with the spices and garnish with a squeeze of lime.

Malanga and Mushroom Risotto

This creamy, earthy risotto combines malanga’s subtle nuttiness with savory mushrooms for a comforting dish that feels both rustic and elegant.

Ingredients:

• 1 cup Arborio rice
• 1 medium malanga root (about 1 cup), peeled and diced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth, kept warm
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and 1 tsp salt, cooking for 1 minute until fragrant.
2. Add mushrooms and malanga, cooking for 5 minutes until mushrooms release their liquid. Pour in 1/4 cup white wine, scraping up any browned bits, and simmer until mostly evaporated.
3. Stir in Arborio rice, coating it with the mixture. Begin adding warm broth, 1/2 cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total).
4. When rice is al dente and creamy, remove from heat. Fold in 2 tbsp butter, 1/2 cup Parmesan, 1/2 tsp black pepper, and thyme leaves. Let rest for 2 minutes before serving.

The malanga adds a velvety texture that makes this risotto extra luxurious—no one will guess it’s gluten-free! Tip: For a deeper flavor, roast the malanga cubes with a drizzle of oil before adding to the skillet.

Malanga and Plantain Casserole

This hearty, tropical-inspired casserole layers creamy malanga and sweet plantains for a comforting dish that’s packed with flavor and texture.

Ingredients:

• 2 large malanga roots, peeled and thinly sliced (about 3 cups)
• 2 ripe plantains, peeled and sliced into 1/2-inch rounds
• 1/2 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp of the melted butter.
2. Arrange half the malanga slices in the dish, followed by half the plantains. Drizzle with 1 tbsp melted butter, then sprinkle with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and a pinch of black pepper.
3. Repeat layers with remaining malanga, plantains, butter, and seasonings. Pour heavy cream and broth evenly over the top.
4. Cover with foil and bake for 40 minutes. Uncover, sprinkle with Monterey Jack cheese, and bake another 15 minutes until bubbly and golden.

The malanga softens into a velvety base while the plantains caramelize slightly, creating a sweet-savory balance that’s downright addictive.

Tip: For extra crunch, broil for 2–3 minutes after baking—just keep an eye on it!

Malanga and Beef Empanadas

These golden, flaky empanadas are packed with a rich, savory filling of spiced beef and earthy malanga—a Caribbean root veggie that adds a subtle nutty sweetness.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup peeled and grated malanga (packed)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it up with a spoon. Cook for 5 minutes until browned. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well, then fold in the grated malanga. Cook for another 3 minutes until the malanga softens. Remove from heat and let cool slightly.
3. Preheat oven to 400°F. Lay out empanada dough discs on a floured surface. Spoon 2 tbsp of filling onto each, fold over, and crimp edges with a fork. Brush tops with beaten egg.
4. Bake for 20–25 minutes until deeply golden. Let cool 5 minutes before serving.

The malanga’s creamy texture balances the spiced beef perfectly, while the egg wash gives the crust a gorgeous shine. Tip: For extra crispness, pan-fry empanadas in a bit of oil instead of baking!

Conclusion

With so many tasty ways to enjoy malanga—from crispy fritters to creamy soups—this roundup has something for every craving and occasion! We hope you’re inspired to try these recipes and discover a new favorite. Don’t forget to share your thoughts in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!