Malanga is closely related to the taro root, which is used to make poi, a cooked paste, common in Polynesian countries. Malanga and taro root are in the Arum family, Araceae. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes. There are about 1530 calories in one pound of malanga flour. Again, all recipes are made without wheat or other grains, without yeast, and without milk, eggs, or sugar.
Malanga flour is an excellent thickener for gravies, soups, stews, and sauces.
Malanga flour for instant mashed potatoes is a cooked flour. Malanga pasta is very similar to regular wheat noodles when cooked. Of all the pastas, malanga fettucine is our favorite.