The Malanga Coco is one of the most hypoallergenic foods in the world.
With its nutty, earthy flavour, it is a key ingredient in South American stews, such as the Cuban caldosa and the Puerto Rican sancocho. Always cook it thoroughly before eating! Cook it for about 20 minutes, until it is completely tender and falls apart easily, so that all the calcium oxalate crystals have been completely broken down.
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