Malanga Fufu with Sesame Sofrito (Fufu de Malanga Criollo on Sofrito de Ajonjoli)

Ingredients:

about 2 pounds malanga (2 large) or taro root
salt
1 Tbsp. extra-virgin olive oil or to taste
5 or 6 garlic cloves, mashed to a paste with mortar and pestle
3 Tbsp. freshly rendered lard or bacon drippings or extra-virgin olive oil
1 medium yellow onion, finely chopped
1 cubanelle (Italian frying pepper) or small green bell pepper, stemmed, seeded and finely chopped
1 pound ripe plum tomatoes, peeled, seeded, and coarsely chopped
2 cups chicken broth, preferably unsalted
2 Tbsp. sesame seeds

Instructions:

Peel the malanga and place it in a bowl, then rinse it under running water. (If not using immediately, cover with water acidulated with a squeeze of lime or lemon to avoid discoloration.) Place the malanga in a medium pot with 2 quarts water and salt to taste. Bring the pot to a boil and cook it until fork tender, about 30 minutes. Drain and mash the malanga into a fine puree with a fork or in batches with a mortar and pestle. Taste for salt and add more if necessary. Add the olive oil and 1 or 2 mashed garlic cloves, then knead well. Shape the mixture into 18 golf ball-size rounds, and set them aside in a warm place.

To make the sofrito, heat the fat in a medium skillet over medium heat and saute the onion and pepper until the onion is soft and golden, about 7 minutes. Add the remaining garlic and saute, stirring, until light gold, about 40 seconds, then add the tomato and cook, stirring, until soft, about 10 minutes. Stir in the broth and taste for salt. Let the mixture simmer until the sauce thickens slightly.

Add the reserved malanga balls to the pan just until heated through (too long and they will dissolve). Meanwhile, toast the sesame seeds in a dry skillet over medium heat until golden brown, stirring, for 1-2 minutes.

Ladle the malanga balls and sauce onto a serving plate and sprinkle with the sesame seeds.

Yields 6 to 8 servings.

Recipe from Maricel E. Presillas Cocina.