Breads
Pan de Malanga
The Quirky Foodster Team
Ingredients
- 300g (2 1/2 cups) plain flour
- 250g (1 1/4 cups) cooked, mashed malanga (taro)
- 1/2 tsp salt
- 1 tsp sugar
- 150ml (2/3 cup) warm water, as needed
- 2 tbsp vegetable oil, for cooking
Method
- Combine the flour, mashed malanga, salt and sugar in a bowl. Add warm water gradually, kneading to a soft, smooth dough.
- Divide the dough into 6 balls and roll each out into a flat round about 5mm (1/4 in) thick.
- Heat a griddle or heavy frying pan over medium heat with a little oil.
- Cook each flatbread for 2–3 minutes per side until golden brown spots appear and it puffs slightly.
- Serve warm, alongside soups and stews or on its own with a little butter.
Introduction: A dense, slightly sweet flatbread made by mixing mashed taro into a simple flour dough, found in rural Fang households of Rio Muni where taro is more readily available than wheat flour on its own.
Cultural Background: A dense, slightly sweet flatbread made by mixing mashed taro into a simple flour dough, found in rural Fang households of Rio Muni where taro is more readily available than wheat flour on its own. It is cooked on a flat griddle rather than baked, reflecting older, pre-colonial cooking methods.
Storage: Store wrapped at room temperature for 1 day, or refrigerate for up to 3 days.
Reheating: Warm briefly on a dry pan or in foil in the oven.
Tips: Keep the dough slightly soft — over-flouring makes the flatbread tough. Stack cooked flatbreads under a clean towel to keep them soft while you finish the batch.
Variations: Add a pinch of ground ginger for extra warmth. Use sweet potato in place of malanga for a slightly different flavour. Fully vegan as written.
Nutrition: Per flatbread: 220 kcal, 5g protein, 42g carbohydrate, 4g fat, 2g fibre
FAQs:
Q: Can I use leftover mashed taro from another recipe?
A: Yes, this is a great way to use up leftover Malanga Machacada without the added butter.
Q: Why is my dough sticky?
A: Malanga varies in moisture — add flour a tablespoon at a time until the dough is soft but manageable.
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