EspañolFrom Dominican Republic
Mangú the culinary pride of the Dominican Republic is a most commonly enjoyed for breakfast but it is
so delicious that you will want to have it accompany many a meal.
INGREDIENTS:
- 4 green plantains
- 1 1/2 tsp salt
- 4 tsp olive oil or butter
- 1 tbsp onion powder
- 1 cup water at room temperature
Garnish.
- 2 tbsp olive oil
- 2 large red onions, sliced in thin half moons
- 1 tbsp fruit vinegar
- salt
INSTRUCTIONS:
To make Mangu
- Peel the plantains and cut them lengthwise, then divide each half in two. Remove the center where the seeds are located.
- Heat a pot of water and add the salt prior to boiling, Ensure that there is sufficient water to cover the plantains once in the pot (an inch is enough). Boils the plantains for twenty minutes or until they are very tender when pierced with a fork.
- Remove the plantains from the water and place them in a large serving bowl. Mash the plantains with a fork until you have a smooth consistency without lumps.
- Mix in olive oil, onion powder and water at a cool temperature and keep mashing and mixing until it turns into a smooth pure. you will find that as it cooks the mangu will become harder. feel free to add more water incrementally to attain the desired smooth consistency when it is cooled further.
For Garnish:
- Heat a tablespoon of oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.
- Garnish mangu with the onions.
For a traditional Dominican breakfast serve with fried cheese (queso de freír), sunny side up eggs, and Dominican salami.
