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A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes. When preparing, malangas are peeled and trimmed on each end, removing any blemish or dark areas. When selecting, choose tubers that are very crisp and firm, lacking in soft or dark spots. Malangas do not keep well so it is best to purchase an amount that will be used in a short period of time and store remaining malangas at room temperature.

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