Malanga is a root vegetable usually found in the Caribbean and Africa. The skin is dry and hairy and a bit thicker than a potato. You can use a potato peeler to remove the skin but hold it tight because it is slippery. It is also a bit lighter in color than the potato.
A cup of malanga will have 9 grams of fiber and 3 grams of protein. It contains vitamin C and B. It also has more magnesium, phosphorus and potassium than potatoes.
You can make malanga mash or add it to any stew/soup. It can also be made into flour which will be gluten free to be used for baking. For more nutritional information click on this link to read an article from Dr. Paul Haider titled “15 Health Benefits of Malanga Root“.