Malanga

Xanthosoma sagittifolium · Tuber

40 pairings

Malanga (Xanthosoma sagittifolium), also called yautía or new cocoyam, is the starchy underground corm of a large tropical aroid native to the American tropics. Beneath shaggy, brown, fibrous skin lies dense, crisp flesh — white, cream, yellow or pink-flushed depending on the type — that cooks up firm and earthy with a pronounced nutty, almost hazelnut flavour. Like its relatives it is irritant and mildly toxic raw and is always eaten cooked.

Picking a good onedrag

Rock-hard, skin tight, flesh brightSoft, sprouted, grey or hollow inside

Market firmPeel it, then boil until a knife slides through, or slice thin and fry. Cooked, always.Everyday best

SkinScuffed or part-trimmed, still tight

Cut faceMatte, a few fine tan flecks

The pressFirm, dents only under a hard thumb

Crown and budsOne short pale bud, tight and firm

Smell at the cutEarthy and neutral, almost nothing

What to look for, from rock-hard, skin tight, flesh bright to soft, sprouted, grey or hollow inside.

Preparing