800.843.3508 info@newlimeco.com

Eddo

Roots

Eddo

[ed-oh]

Available: Year Round

Malanga is a tropical root vegetable grown throughout the Latin America and the Caribbean. Today it is one of three main “Tropical Vegetables” grown in South Florida, along with calabaza and boniato. Malanga was originally planted Florida to meet the demands of the growing local Hispanic Community. Most of the commercial volume of malanga though, is cultivated in Costa Rica, Ecuador, Dominican Republic, and Nicaragua.

Malanga Blanca, is the most common variety of this tuber. Other varieties include Malanga Lila, Malanga Coco, Malanga Amarilla, and Malanga Eddo (Tarro). At New Limeco we offer all the varieties. They are generally packaged in 40lb. corrugated cartons, with the exception of Malanga Coco, which is much larger than the other varieties, and is packaged in nylon sacks. We can also offer alternate packaging such as 10 pound or 25 pound cartons for any of our malanga.

Malanga plants have large “elephant ear” shaped leaves. The plant of some varieties can grow to be 5 feet tall. The edible tubers or “cormels” are formed in the soil. A central “corm” is formed with clusters of “cormels” around it. Covered in a brownish or grayish hairy skin, malangas are usually peeled before cooking. Commonly, the malangas are boiled or baked and can be mashed like a potato. They are enjoyed this way with garlic and olive oil or butter or are wonderful added to soups or stews. The texture is creamy and thick and very flavorful. Malanga can be milled into flour as well. It is considered one of the most hypoallergenic foods in the world, so it is easily digestible for people with allergies.

References:

Dasheen – Clocasia Esculenta L. Schott
University of Florida IFAS Extension
http://edis.ifas.ufl.edu/MV059

“Florida Food Fare” by Mary King and Jean Meadows
University of Florida IFAS Sarasota County Extension
http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/Malanga.pdf

Malanga – Xanthosoma
University of Florida IFAS Extension
http://edis.ifas.ufl.edu/document_mv090

Recipes