Malanga is a brown, hairy tuber in the Arum family which is cultivated in many tropical regions around the world. It is closely related to taro, although the two plants are found in different genera. Like taro, malanga is usually ground into a paste which can be used to make a rich, starchy flour which can be used in an assortment of foods. People with food allergies sometimes find that malanga is a great hypoallergenic flour alternative, because the particles of starch are very small, reducing the risk of an allergic reaction.

Technically, malanga roots are corms, meaning that they are not roots, but rather underground stems which are used to store valuable nutrients for the parent plant. This makes malanga extremely valuable nutritionally, since it contains concentrated nutrition. At first glance, the corms of of malanga plant look sort of like hirsute yams, with dark brown to orangeish skin covered in wiry hair. When split open, the corms have creamy white flesh.

Above ground, malanga has broad, shapely leaves. Many people cultivate the plant as an ornamental, and in some cases people are not aware that their decorative plants have an edible function as well. Malanga is also called tannia or tannier, cocoyam, or yautia. These multiple names can add to the confusion even further, especially since they are used to refer to a number of species in the Xanthosoma genus, all of which have varying characteristics. Malanga for eating can be found in some Latin American markets, along with processed goods like flour, while ornamental varieties are available at garden stores.

Food historians believe that malanga was first domesticated in Southern or Central America, and that it spread slowly to other civilizations in this part of the world. When European explorers were introduced to the starchy tuber, they carried it with them to colonies in other regions of the world, resulting in widespread tropical cultivation of malanga. Foods made with malanga are very popular in both the Philippines and Puerto Rico, although in most other regions the plant is considered inferior to taro root.

Consumers of malanga describe the flavor as nutty and very earthy. Some people say that it tastes more like an nut than a vegetable. In addition to being ground up for flour, the corms can also be sliced and fried, stewed, or grilled. The leaves are also used as a source of roughage, appearing in stews and on other dishes when they are still young and tender.