Malanga coco, also sometimes known as taro, is a root vegetable that resembles a yam and tastes similar to a potato with a sweet, nutty flavor. Like your traditional malanga, it is also part of the Araceae family however it is native to Southeast Asia and Southern India.
The root is popular in Caribbean and Polynesian cuisine and should be cooked thoroughly before eating. It can be prepared like you would a traditional potato, added to curries and stews, and also fried to make chips. When cooked, its flesh takes on a bluish color.
Crystal Valley malanga coco is available year-round from Mexico and Honduras.
TIPS FOR SELECTION
Look for malanga coco that is firm and free of blemishes or soft spots.
HOW TO STORE
Whole, unpeeled malanga coco can be stored like a potato in a cool, dark place. If peeled, it can be wrapped and refrigerated.
HEALTH BENEFITS
- High in fiber
- Excellent source of potassium
