Recipe
Malanga con Mojo
Boiled and tender malanga bathed in a hot mojo of garlic, onion, and lemon. A simple, quick, and flavorful Cuban side dish.
- Preparation10 min
- Cooking20 min
- Total time30 min
- Servings3 servings
- DifficultyEasy
Malanga is a tuber from tropical and subtropical climates, native to America. It is believed that the Spanish brought it to Africa during colonization, and from there it spread throughout the world. Its name changes depending on the region: ocumo, yautía, or taro. In scientific terms, it is called Xanthosoma, and there are about 50 species, including yellow malanga, white malanga, and island malanga, the last of which is considered to be of Asian origin.
In Cuba, malanga is highly valued in children's diets for its nutrient richness and because it is hypoallergenic, but it is also a favorite among adults. We eat it as fritters, in broths, or as a puree for the little ones, and when we are in a hurry and want something very delicious, we simply make malanga con mojo.
Ingredients
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Method
- Peel the malanga, cut it into medium cubes, and place them in a pot.
CiberCuba - Cover with water, add salt to taste, and bring to a boil until tender. Watch the cooking so it does not fall apart.
- While the malanga is cooking, chop the onion into fine julienne strips and set aside.
- Crush the garlic well in a mortar.
- Heat the oil in a frying pan and add the crushed garlic.
- When the garlic begins to brown, add the onion and cook over medium heat until it becomes translucent.
- Add the juice of half a lemon and stir the mojo well.
- Drain the malanga and place it in a deep dish.
- Pour the hot mojo over the freshly drained malanga. Add pepper or coarse salt to taste and serve hot.
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