Glossary entry (derived from question below)
Spanish term or phrase:
malanga
English translation:
malanga, taro, yautia, (an edible tropical root)
Added to glossary by
Oso (X)
Jun 5, 2005 01:12
18 yrs ago
1 viewer *
Spanish term
Quality Above All...Calidad Sobre Todo
Native in: Spanish 
Works in: Spanish to English, English to Spanish
malanga
Spanish to English
Social Sciences
Botany
edible uncultivated food & gender relations
las mujeres consideran “no cultivadas” por el poco manejo que actualmente les representa, por ejemplo el tamarindo, la jamaica y la malanga--- Gracias
Alguien sabe el nombre de esta planta en inglés? gracias por su ayuda
Alguien sabe el nombre de esta planta en inglés? gracias por su ayuda
Proposed translations
(English)
| 4 +7 | malanga, taro, an edible tropical root |
Oso (X)
|
| 5 +2 | yautia / tannia / tannier / cocoyam |
George Rabel
|
| 3 | malanga |
Rachel Fell
|
Proposed translations
+7
2 mins
Selected
malanga, taro, an edible tropical root
Hola Lui,
Feliz sabadito.
Buena suerte y saludos del Oso ¶:^)
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Note added at 2005-06-05 01:20:41 (GMT)
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\"...Malanga is probably the most hypoallergenic food in the world, so even persons with extensive allergies should do very well with this flour. The reason? The starch grains are the smallest and most easily digested of all complex carbohydrates. ***Malanga is closely related to the taro root***, which is used to make poi, a cooked paste, common in Polynesian countries. Malanga and taro root are in the Arum family, Araceae. ***Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes***. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. There are about 1530 calories in one pound of malanga flour. The composition of malanga flour is approximately: 75.5% carbohydrates, 5.1% protein, 1.6% fat, 9.8% fiber, 1.2% water, and 6.8% minerals. ...\"
http://www.specialfoods.com/malanga.html
malanga f. (bot.) malanga, taro, an edible tropical root
Simon & Schuster\'s Bilingual Dictionary©
ta·ro
n., pl. -ros.
1.
a. A widely cultivated tropical Asian plant (Colocasia esculenta) having broad peltate leaves and a large starchy edible tuber.
b. The tuber of this plant.
2.
a. A similar plant of the genus Xanthosoma.
b. The large starchy tuber of this plant. Also called cocoyam.
[Probably Tahitian.]
Taro
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Liliopsida
Order: Alismatales
Family: Araceae
Genus: Colocasia
Species: C. esculenta
Binomial name
Colocasia esculenta
(L.) Schott
The noun taro has 3 meanings:
Meaning #1: edible starchy tuberous root of taro plants
Synonyms: cocoyam, dasheen, eddo
Meaning #2: herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves
Synonyms: taro plant, dalo, dasheen, Colocasia esculenta
Meaning #3: tropical starchy tuberous root
Synonyms: taro root, cocoyam, dasheen, edda
The American Heritage® Dictionary of the English Language
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Note added at 2005-06-05 01:22:16 (GMT)
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malanga.
1. f. Col., Cuba, El Salv., Hond., Pan. y P. Rico. Planta arácea, de hojas grandes acorazonadas, tallo muy corto y tubérculos comestibles, que se cultiva en terrenos bajos y húmedos.
2. f. Col., Cuba, Hond., Pan. y P. Rico. Tubérculo de esta planta.
DRAE©
Feliz sabadito.
Buena suerte y saludos del Oso ¶:^)
--------------------------------------------------
Note added at 2005-06-05 01:20:41 (GMT)
--------------------------------------------------
\"...Malanga is probably the most hypoallergenic food in the world, so even persons with extensive allergies should do very well with this flour. The reason? The starch grains are the smallest and most easily digested of all complex carbohydrates. ***Malanga is closely related to the taro root***, which is used to make poi, a cooked paste, common in Polynesian countries. Malanga and taro root are in the Arum family, Araceae. ***Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes***. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. There are about 1530 calories in one pound of malanga flour. The composition of malanga flour is approximately: 75.5% carbohydrates, 5.1% protein, 1.6% fat, 9.8% fiber, 1.2% water, and 6.8% minerals. ...\"
http://www.specialfoods.com/malanga.html
malanga f. (bot.) malanga, taro, an edible tropical root
Simon & Schuster\'s Bilingual Dictionary©
ta·ro
n., pl. -ros.
1.
a. A widely cultivated tropical Asian plant (Colocasia esculenta) having broad peltate leaves and a large starchy edible tuber.
b. The tuber of this plant.
2.
a. A similar plant of the genus Xanthosoma.
b. The large starchy tuber of this plant. Also called cocoyam.
[Probably Tahitian.]
Taro
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Liliopsida
Order: Alismatales
Family: Araceae
Genus: Colocasia
Species: C. esculenta
Binomial name
Colocasia esculenta
(L.) Schott
The noun taro has 3 meanings:
Meaning #1: edible starchy tuberous root of taro plants
Synonyms: cocoyam, dasheen, eddo
Meaning #2: herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves
Synonyms: taro plant, dalo, dasheen, Colocasia esculenta
Meaning #3: tropical starchy tuberous root
Synonyms: taro root, cocoyam, dasheen, edda
The American Heritage® Dictionary of the English Language
--------------------------------------------------
Note added at 2005-06-05 01:22:16 (GMT)
--------------------------------------------------
malanga.
1. f. Col., Cuba, El Salv., Hond., Pan. y P. Rico. Planta arácea, de hojas grandes acorazonadas, tallo muy corto y tubérculos comestibles, que se cultiva en terrenos bajos y húmedos.
2. f. Col., Cuba, Hond., Pan. y P. Rico. Tubérculo de esta planta.
DRAE©
4 KudoZ points awarded for this answer.
Comment: "Usaré malanga y dejaré (yautia) entre paréntesis. Me apena no poder repartir puntos también a George. Eso sí, mi agradecimiento va completito para todos..."
+2
3 mins
George Rabel
Native in Spanish
TRANSLATIONS THAT READ LIKE ORIGINALS
Native in: Spanish
Works in: English to Spanish, Spanish, Spanish to English, and 1 more.
yautia / tannia / tannier / cocoyam
The frozen malanga packages at the supermarkets in the US say "Yautia" in English.
http://www.foodreference.com/html/fmalanga.html
Malanga
Malanga or yautia, also know as tannia, tannier, cocoyam (Xanthosoma Species).
These are names for a very confusing root vegetable (actually a corm, a compressed underground stem) resembling a yam. There are more than 40 species, they are very similar to the related taro or dasheen (Colocasia esculenta), and there are many common names that overlap the 2 vegetables and their various species.
The various species of malanga or yautia, include some of the oldest root crops in the world. It was first cultivated in tropical America, and spread to Africa in the mid 1800s, and is also grown in the Philippines. They are especially popular in Cuba (malanga) and Puerto Rico (yautia). Malanga has more flavor than most other starchy tropical tubers, and its taste is earthy, and has been described as more like nuts than potatoes.
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Note added at 14 mins (2005-06-05 01:27:22 GMT)
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Note:
Due to its healthy qualities and nutritional values, pureed malanga is the food of choice in hospitals in Cuba (well, it was, before Fidel destroyed the agricultural industry).
One of my favorite things to eat in the whole world are frituras de malanga. The puree is excellent too, tastier than mashed potatoes, either with butter or olive oil. Yum! Oh, you can also slice them thin and deep fry them as chips. They are excellent that way too.
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Note added at 21 mins (2005-06-05 01:33:32 GMT)
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que hambre!!! El perejil y el ajo son imprescindibles
Frituras de malanga
½ kg. de malanga, un huevo batido, un diente de ajo bien machacado, una cucharada de perejil picadito, una cucharadita de vinagre, aceite vegetal suficiente para freir, sal a gusto.
Pele las malangas. Rállelas y mezcle la pasta resultante con los demás ingredientes. Tome la masa por cucharaditas y fríalas en aceite caliente.
http://www.foodreference.com/html/fmalanga.html
Malanga
Malanga or yautia, also know as tannia, tannier, cocoyam (Xanthosoma Species).
These are names for a very confusing root vegetable (actually a corm, a compressed underground stem) resembling a yam. There are more than 40 species, they are very similar to the related taro or dasheen (Colocasia esculenta), and there are many common names that overlap the 2 vegetables and their various species.
The various species of malanga or yautia, include some of the oldest root crops in the world. It was first cultivated in tropical America, and spread to Africa in the mid 1800s, and is also grown in the Philippines. They are especially popular in Cuba (malanga) and Puerto Rico (yautia). Malanga has more flavor than most other starchy tropical tubers, and its taste is earthy, and has been described as more like nuts than potatoes.
--------------------------------------------------
Note added at 14 mins (2005-06-05 01:27:22 GMT)
--------------------------------------------------
Note:
Due to its healthy qualities and nutritional values, pureed malanga is the food of choice in hospitals in Cuba (well, it was, before Fidel destroyed the agricultural industry).
One of my favorite things to eat in the whole world are frituras de malanga. The puree is excellent too, tastier than mashed potatoes, either with butter or olive oil. Yum! Oh, you can also slice them thin and deep fry them as chips. They are excellent that way too.
--------------------------------------------------
Note added at 21 mins (2005-06-05 01:33:32 GMT)
--------------------------------------------------
que hambre!!! El perejil y el ajo son imprescindibles
Frituras de malanga
½ kg. de malanga, un huevo batido, un diente de ajo bien machacado, una cucharada de perejil picadito, una cucharadita de vinagre, aceite vegetal suficiente para freir, sal a gusto.
Pele las malangas. Rállelas y mezcle la pasta resultante con los demás ingredientes. Tome la masa por cucharaditas y fríalas en aceite caliente.
Peer comment(s):
| agree |
RebeW
: Aqui están esos nombres también...http://www.specialfoods.com/malanga.html
2 mins
|
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Thank you Rebe
|
|
| agree |
Marcelo González
: >Muy interesante ese dato, George! With the language contact between Spanish & English in the States, it's not surprising that "yautia" would appear on packaging here. Besides in Puerto Rico, this is the word used in the Dominican Republic, as well :-)
15 hrs
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muchas gracias, Marcelo. Los paquetes de la marca Goya dicen Yautia, los de la marca El Sembrador dicen Malanga
|
9 hrs
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
52
malanga
Native to the West Indies and tropical America, of the genus Xanthosoma, arum lily family.
Other closely related plants, native to Old World, are grown widely in tropical America, e.g. taro; yautia: Xanthsoma sagittifolia is yellow yautia but also known as yellow malanga; often names are used interchangeably...
Also, malanga is grown a lot in Africa now, and the Old World similar varieties are grown in America - malanga grows in drier, hillside areas, and taro (etc.) in wetter areas, valleys, so they're complementary (from Alan Davidson's "The Oxford Companion to Food").
Other closely related plants, native to Old World, are grown widely in tropical America, e.g. taro; yautia: Xanthsoma sagittifolia is yellow yautia but also known as yellow malanga; often names are used interchangeably...
Also, malanga is grown a lot in Africa now, and the Old World similar varieties are grown in America - malanga grows in drier, hillside areas, and taro (etc.) in wetter areas, valleys, so they're complementary (from Alan Davidson's "The Oxford Companion to Food").
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