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Malanga Frita

Name: Malanga Frita
Total time: 40 min
Yield: Serves 4
Cuisine: Equatorial Guinea
Ingredients: 600g Taro; To taste Oil for frying; 1/2 tsp Salt; A pinch Chili powder

Snack

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Malanga (a taro relative) sliced thin and fried — an Equatoguinean light snack.

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📖 The Story Behind This Dish

Malanga is an aroid tuber and one of the staples of Equatorial Guinea. Besides being boiled or stewed, it's sliced thin and fried into chips that make a favorite snack, salted and eaten with chili sauce.

🌆 Where it's eaten: On an Equatoguinean roadside, thin tuber chips are lifted from a big pot of oil and slipped into paper bags.

🥕 Ingredients (serves 4)

Taro 600g
Oil for frying To taste
Salt 1/2 tsp
Chili powder A pinch

👩‍🍳 Instructions

Peel the taro and slice 2mm thick.
Soak in water to remove the slime and pat thoroughly dry.
Fry in 160°C oil for 5–6 minutes until crisp.
Drain.
Sprinkle with salt and chili powder.

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