Malanga con Espinaca

Name: Malanga con Espinaca
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Equatorial Guinea
Ingredients: 2 lb malanga (taro root), peeled and cubed; 4 cups fresh spinach or cassava leaves, chopped; 1 cup smoked fish, flaked; 3 tbsp palm oil; 1 onion, chopped; 2 cloves garlic; 1 tbsp tomato paste; 1 chili pepper; Salt and water, as needed

6 servings20 min prep35 min cookEasy Equatorial Guinea

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The Story Behind It

The Tale of Malanga con Espinaca

Malanga, a taro-like root, stewed with spinach reflects the fusion of indigenous Central African root-vegetable cooking with Spanish colonial cuisine in Equatorial Guinea, the only Spanish-speaking country in sub-Saharan Africa, where Spanish and Bantu culinary traditions have long intertwined.

Ingredients

Scale:· 6 servings

2 lb malanga (taro root), peeled and cubed
4 cups fresh spinach or cassava leaves, chopped
1 cup smoked fish, flaked
3 tbsp palm oil
1 onion, chopped
2 cloves garlic
1 tbsp tomato paste
1 chili pepper
Salt and water, as needed

Instructions

1Boil the malanga cubes in salted water until tender, about 20 minutes, then drain.
2Heat the palm oil and saute the onion and garlic until fragrant.
3Stir in the tomato paste and chili pepper.
4Add the spinach and smoked fish, and cook 10 minutes.
5Fold in the boiled malanga.
6Simmer 10 more minutes, adding water to loosen if needed.
7Season with salt and serve with boiled rice.

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