malanga coco

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malanga coco (plural malangas coco)

1. A variety of malanga, Xanthosoma sagittifolium, a starchy tropical root vegetable related to taro, distinguished by having corms that are round like coconuts.
   • 1982 April 28, Nathan Cobb, “Supermarkets: Checking out the changes at your local”, in The Boston Globe, volume 221, number 118, page 41:

     Stemberg paused next to the yautias and the malangas coco. Yautias and malangas coco? “We're trying out a line of Spanish foods,” he explained earnestly, one arms waving across a small garden of browns, greens and yellows.

   • 2010, “Greater Boston”, in Patricia Harris, David Lyon, Food Lovers’ Guide to Massachusetts: Best Local Specialties, Markets, Recipes, Restaurants, and Events, 2nd edition, Guilford, CT: Globe Pequot Press, →ISBN, page 182:

     Tropical tubers alone are staggering in their diversity, including white and yellow true yams, sweet potatoes, yucca, yautia, African yams, malanga coco, fresh batata, and several kinds of potatoes.

   • 2013, Maricel Presilla, “Cuban American Food”, in Andrew F. Smith, editor, The Oxford Encyclopedia of Food and Drink in America, 2nd edition, volume 1, New York, NY: Oxford University Press, →ISBN, page 582:

     In the 1960s, newly arrived Cuban farmers, mostly from Las Villas, planted tropical tubers and fruits, such as yuca (cassava), sweet potato, malanga coco, and mamey, near those same fields, changing the landscape and providing the raw materials for a transplanted Cuban cuisine.