← Nouns Cooking · Caribbean

Ingredients

• 600 g malanga (yautía), peeled
• 1 handful Parsley
• 2 Spring onion
• 3 cloves Garlic
• ¼ Bell pepper
• 1 tsp fresh thyme leaves
• ½ Scotch bonnet chilli, deseeded
• 1½ tsp Salt
• 1 Eggs (optional)
• 1 l neutral oil, for deep frying

Method

1. Wearing gloves, finely grate the malanga into a bowl (or blitz it in a food processor). It will be sticky.
2. Blend the parsley, spring onion, garlic, pepper, thyme and scotch bonnet into a rough epis paste and stir it into the malanga with the salt (and the egg, if using).
3. Heat the oil in a deep pan to 175°C (350°F).
4. Drop heaped tablespoons of the mixture into the oil, a few at a time, and fry for 4–5 min, turning, until deep golden and very crisp.
5. Drain on kitchen paper and serve hot with pikliz.

Tips

• Raw malanga can make skin itch, so wear gloves while peeling and grating. Taro or eddoes work too.
• The egg helps hold them together; leave it out (and add 2 tbsp rice flour if needed) to keep them vegan.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands Savory Thoughts