Malanga soup

Instructions

1. Peel the malanga and cut it into large cubes, then rinse them under cold water to remove the sticky sap. Be careful, the skin can irritate: wear gloves if your skin is sensitive.
2. Cut the pork into 3 cm pieces. Brown them in hot oil in a large pot for 5 minutes.
3. Add the sliced onion, crushed garlic and diced tomatoes. Let them melt down for 5 minutes over medium heat until you have a smooth base.
4. Pour in the water, add the tomato paste, the stock cube and the whole chili if you're using it. Bring to a boil.
5. Add the malanga and bay leaf. Cover and simmer gently for 35 to 40 minutes, until the malanga mashes easily with a spoon.
6. Mash a few pieces of malanga against the side of the pot to thicken the soup. Adjust the seasoning, then remove the bay leaf and chili.
7. Sprinkle with parsley and serve piping hot with fresh bread.