Breakfast
Gachas de Malanga
The Quirky Foodster Team
Ingredients
- 500g (1 lb 2 oz) malanga (taro), peeled and cubed
- 600ml (2 1/2 cups) water
- 150ml (2/3 cup) coconut milk
- 2 tbsp sugar, or to taste
- 1/4 tsp ground cinnamon
- Pinch of salt
Method
- Place the malanga in a saucepan with the water and a pinch of salt. Bring to a boil, then simmer for 20 minutes until very soft.
- Mash the malanga directly in its cooking water until mostly smooth, leaving a little texture.
- Stir in the coconut milk, sugar and cinnamon. Simmer for 5 more minutes, stirring, until porridge-thick.
- Adjust sweetness to taste and serve hot in bowls.
Introduction: A warming taro (malanga) porridge eaten across Rio Muni, especially by Fang families in rural areas where malanga is grown in the shade of banana groves.
Cultural Background: A warming taro (malanga) porridge eaten across Rio Muni, especially by Fang families in rural areas where malanga is grown in the shade of banana groves. Thickened with a little coconut milk and sweetened lightly, it is the everyday equivalent of a grain porridge in a region where root vegetables, not cereals, are the staple.
Storage: Refrigerate for up to 2 days in a sealed container.
Reheating: Reheat gently on the stovetop with a splash of water or coconut milk, stirring often.
Tips: Malanga can vary in starchiness — add extra water if the porridge becomes too thick. A spoonful of roasted peanuts on top adds pleasant crunch.
Variations: Use sweet potato in place of malanga for a lighter flavour. Add a splash of vanilla for a dessert-like version. Fully vegan as written.
Nutrition: Per serving: 190 kcal, 2g protein, 38g carbohydrate, 4g fat, 3g fibre
FAQs:
Q: What if I can’t find malanga?
A: Taro from an Asian grocer is the same root and works identically.
Q: Is this dish naturally vegan?
A: Yes, as long as you don’t add dairy milk instead of coconut milk.
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