Vegetables · Root vegetables
Malanga / yautia (tannia root)
Hairy brown Caribbean root (yautia, tannia) with crisp white or pinkish flesh that cooks creamy and nutty.
Also called: yautia, tannia, tannier, pomtajer, tayer, new cocoyam, taioba root
Around the world: malanga, yautía, ocumo (es) · pomtajer, tajer (nl) · malanga (ht)
What it is
Malanga (yautia, tannia) is a corm from the Xanthosoma plant, looking like a shaggy, elongated taro. Its flesh is white, yellow or pinkish and slightly slippery when cut. It is often grouped with taro as 'cocoyam' but is a different plant. It cooks to a smooth, earthy texture ideal for purées and fritters.
Xanthosoma sagittifolium
How it’s used
- Boiled and mashed
- Grated into fritters (alcapurrias, accra)
- Simmered in sancocho and soups
- Puréed for baby food and creamy soups
Characteristics
- Taste
- Nutty and earthy.
- Texture
- Creamy and smooth when cooked.
- When cooked
- Thickens soups as it breaks down; peel thickly.
- Sold as
- fresh, frozen
- Cooking uses
- Commonly cooked, Suitable for boiling, Suitable for frying, Used for thickening
- Common in
- Cuban, Puerto Rican, Dominican, Caribbean, Haitian, Trinidadian, West African
Storage
Cool, dry and dark. Keep in a cool, dry place and use within a week; refrigerate peeled pieces in water briefly.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Contains calcium oxalate; always cook thoroughly.
Nutrition per 100 g
- Energy
- 98 kcal
- Protein
- 1.46 g
- Carbohydrate
- 23.63 g
- Fat
- 0.4 g
- Fibre
- 1.5 g
- Sugars
- — g
USDA FoodData Central: Yautia (tannier), raw.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
Related ingredients
Recipes with malanga / yautia (tannia root)
Pom
Surinamese · 2 h 40 min · 368 kcalSancocho de siete carnes
Dominican · 3 h 10 min · 446 kcalSoup joumou
Haitian · 3 h 30 min · 281 kcal
More root vegetables
Root vegetables
Potato
Starchy tuber with thin skin and pale flesh, eaten boiled, mashed, roasted, fried or simmered in curries worldwide.
225 recipes
Root vegetables
Sweet potato
Sweet, orange- or pale-fleshed root that roasts, mashes and bakes well; not a true yam despite the US nickname.
19 recipes
Root vegetables
Carrot
Crunchy orange root, sweet raw or cooked, used in salads, stews, stocks, curries and cakes.
183 recipes
Root vegetables
Parsnip
Cream-coloured carrot-like root with sweet, nutty, aromatic flesh; best roasted, mashed or in soups.
11 recipes
Root vegetables
Turnip
Round white root with a purple top and peppery flesh, cooked in stews, curries and pickles.
9 recipes
Root vegetables
Beetroot
Earthy, sweet root with deep red flesh, roasted, boiled, pickled or grated raw into salads.
12 recipes
Root vegetables
Radish
Small, crisp red or pink root with a peppery bite, mostly eaten raw in salads or as a crunchy garnish.
27 recipes
Root vegetables
Daikon
Long white radish (mooli) with juicy, mildly peppery flesh, eaten raw, pickled, braised or stuffed into parathas.
23 recipes