Akra is primarily made from malanga, a root vegetable. This delicious fried food utilizes malanga as its core ingredient.
Understanding Malanga: The Key Ingredient
Malanga is a starchy, edible tuber often used in various culinary traditions. It is similar to other root vegetables like taro or yam. For Akra, malanga is typically prepared by grating or mashing it before being seasoned and fried.
Harvesting Malanga
To ensure the best quality malanga for dishes like Akra, timing its harvest is crucial. The plant is usually ready for harvest when its leaves begin to yellow, which typically occurs about 3 to 5 months after planting. Once harvested, malanga is versatile and can be incorporated into a wide range of recipes beyond Akra.
