Malangada: Colombian Free-Range Hen and Taro Stew
If you are looking for a deeply comforting, authentic Caribbean meal, this traditional recipe for Malangada (Colombian Free-Range Hen and Taro Stew) is exactly what you need to bring tropical flavors straight to your kitchen. Highly popular in the northern coastal departments of Colombia, especially in La Guajira, this rustic stew masterfully pairs the robust, savory flavor of gallina criolla (free-range hen) with the creamy, starchy bite of malanga (taro root). It is a beautiful celebration of indigenous ingredients and homestyle Latin American cooking.
What makes this stew so incredibly flavorful is the technique. Instead of just boiling the meat, the hen is first marinated in a fresh, vibrant sofrito of tomatoes, red onions, garlic, and sweet peppers, then seared to lock in those aromatic juices. As it simmers, the tender pieces of malanga absorb that glorious, golden broth, thickening it slightly to create a rich, mouthwatering sauce. Served piping hot, it is the ultimate weekend family lunch.
Malangada (Colombian Hen and Taro Stew)
Ingredients
- 1 Whole free-range hen cut into serving pieces (can substitute with a whole regular chicken)
- 3 lbs Malanga root Taro root
- 1 Ripe tomato finely chopped
- 2 Red onions finely chopped
- 2 cloves Garlic minced
- 1 Sweet Caribbean pepper Ají dulce or ½ Red bell pepper, finely chopped
- 1 Chicken bouillon cube optional
- 3 tablespoons Neutral cooking oil
- 3 cups Water
- Salt and black pepper to taste
Instructions
- Prep the ingredients: Wash the hen pieces thoroughly. Finely chop the tomato, red onions, sweet pepper, and garlic. Peel the tough, hairy skin off the malanga root and chop the starchy flesh into medium-sized chunks.
- Marinate the hen: In a large bowl, combine the hen pieces with the chopped tomato, onions, garlic, sweet pepper, the crumbled bouillon cube (if using), salt, and pepper. Toss everything well and let the meat marinate for at least 10 minutes to absorb the flavors.
- Sauté and stew: Heat the 3 tablespoons of oil in a large, heavy-bottomed pot over low heat. Add the marinated hen pieces along with all the vegetable marinade. Sauté gently until the meat begins to brown. Pour in the 3 cups of water, increase the heat to medium-high, and let the stew cook until the hen is completely tender.
- Boil the malanga: While the hen is stewing, place the malanga chunks into a separate pot. Cover them with fresh water, add a pinch of salt, and boil until the root is fork-tender (but not mushy or falling apart). Drain the water and set the malanga aside.
- Combine and simmer: Once the hen is tender and the broth has developed its flavor, gently fold the cooked malanga chunks into the main stew pot. Cover with a lid and let everything simmer together for 5 minutes so the root absorbs the rich chicken gravy.
- Serve: Remove from heat and ladle into deep bowls. Make sure every serving gets a generous piece of hen, tender malanga chunks, and plenty of that glorious, savory sauce!
Notes
- The Ultimate Substitute: If you cannot find Malanga at your local international market, Ñame (White Yam) or even large waxy potatoes work perfectly as a substitute in this stew.
- A Global Tuber: Malanga is consumed worldwide and goes by many different names! Depending on where you shop, you might find it labeled as Taro, Yautía, Eddoe, Ocumo, or Pituca.
- Nutritional Powerhouse: Malanga is highly valued for its nutritional density. It is packed with B-complex vitamins (especially B6), Vitamin C, and Vitamin E, alongside essential minerals like potassium, magnesium, and phosphorus.
- Digestive Benefits: Thanks to its incredibly high dietary fiber content and complex carbohydrates, this root vegetable is an excellent antioxidant, helps lower cholesterol, and is great for digestive health.
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