Malanga Lila Costa Rica

Malanga Lila is a tropical plant with a starchy root known as corm. Cooked taro resembles potatoes but has a nuttier, sweeter taste. It’s a staple in Pacific Islander and Asian cuisines, used in dishes like poi, buns, chips, and desserts. Taro is rich in carbs, fiber, vitamins, and minerals. It can be boiled, steamed, fried, or baked. However, moderation is advised due to its carbohydrate content. Taro comes in various varieties with different colors and flavors. Its culinary versatility allows it to be used in both sweet and savory recipes.