PUREED MALANGA

February 16, 2009
pureed malanga, malanga, comfort food, Cuban food

Often when I talk about malanga people give me a confused look or ask me what in the world it is. Malanga is a vegetable that looks a lot like a yam except it’s hairy (see the photo above). It’s easily digested and is the most hypoallergenic type of food out there. This nutritious vegetable is often used in Japanese, Philippine, Cuban, and South American countries and are made into pastes, fried fritters, chips, soups, and purees.

Whenever I was sick as a child the magic word was malanga. My mom, Elba, would make the following Cuban recipe with a touch of TLC and no matter what ailment I was suffering from, it would instantly make me feel better. It’s my comfort food and it will surely become yours, even if you’re not sick! Feel free to call pureed malanga the Cuban antibiotic! 🙂

pureed malanga, malanga, comfort food, Cuban food

Pureed Malanga

Ingredients
1 flank steak (really thin)
2 chicken breasts
1 green pepper
1 yellow onion
5 cloves garlic
4 medium malangas
2 medium carrots
1/2 tsp Bijol seasoning
1 small bag frozen vegetables (carrots, peas, and corn)
olive oil
sea salt

Prepare
1. Place 6 cups of water into a large pot and heat on high, bring to a boil.
2. Place two chicken breasts in the boiling water and cook for 4 minutes.
3. Peel and chop the malanga into thin slices and chop all other vegetables.
4. Take the chicken out and place on a plate.
5. Place 2 tbsp olive oil in a medium skillet and fry the steak on medium heat. (3 minutes per side)
6. Place green pepper, onion, garlic, malanga, carrots, bijol, and frozen bag of vegetables into the boiling water. Allow to boil for 5 minutes longer then reduce the heat to medium-high.
7. Cook for 30 minutes and remove from heat.
8. Place the steak and chicken into the blender.
9. Scoop up the malanga mix into the blender leaving about 3 inches of room at the top of the blender. (This is to avoid spilling since the malanga mix is very hot)
10. Puree the first batch for 2 minutes and place into the second pot.
11. Puree the second batch for 1 minute and also place into the second pot making sure to mix thoroughly.
12. Mix in 1 tbsp of sea salt thoroughly and serve immediately.

Pureed Malanga
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 1 flank steak (really thin)
  2. 2 chicken breasts
  3. 1 green pepper
  4. 1 yellow onion
  5. 5 cloves garlic
  6. 4 medium malangas
  7. 2 medium carrots
  8. 1/2 tsp Bijol seasoning
  9. 1 small bag frozen vegetables (carrots, peas, and corn)
  10. olive oil
  11. sea salt
Instructions
  1. Place 6 cups of water into a large pot and heat on high, bring to a boil.
  2. Place two chicken breasts in the boiling water and cook for 4 minutes.
  3. Peel and chop the malanga into thin slices and chop all other vegetables.
  4. Take the chicken out and place on a plate.
  5. Place 2 tbsp olive oil in a medium skillet and fry the steak on medium heat. (3 minutes per side)
  6. Place green pepper, onion, garlic, malanga, carrots, bijol, and frozen bag of vegetables into the boiling water. Allow to boil for 5 minutes longer then reduce the heat to medium-high.
  7. Cook for 30 minutes and remove from heat.
  8. Place the steak and chicken into the blender.
  9. Scoop up the malanga mix into the blender leaving about 3 inches of room at the top of the blender. (This is to avoid spilling since the malanga mix is very hot)
  10. Puree the first batch for 2 minutes and place into the second pot.
  11. Puree the second batch for 1 minute and also place into the second pot making sure to mix thoroughly.
  12. Mix in 1 tbsp of sea salt thoroughly and serve immediately.
Florida Girl Cooks http://floridagirlcooks.com/
pureed malanga, malanga, comfort food, Cuban food

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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