Malanga, similar to a yam in appearance and a potato in flavor, is a root commonly used in tropical countries, much like the potato is used in temperate climates regions. Malanga is also similar in texture and appearance to the taro and cassava, but has a woodsy taste with a hint of black walnut.. Especially common in Cuba and Puerto Rico, it is typically deep-fried as fritters or chips. It can also prepared mashed, baked, boiled, or sautéed.
salt and pepper
chicken broth or vegetable base (enough to just cover malanga in stockpot)
cup olive oil
Peel malanga root; cut into 2-inch chunks. Saute garlic in olive oil, until soft. Place in stockpot, and cover with broth. Bring to a boil, and contine cooking until soft (like a potatoe) Liquify with immersion blender. Season to taste with salt and pepper.