Dominican recipe
How to make Mangú
The whole country, with roots in West African fufu
The national breakfast dish: boiled green plantains mashed until smooth with a little of the cooking water, often with butter, and topped with red onions softened in vinegar and oil. Served with fried cheese, fried Dominican salami and fried eggs, it is called 'los tres golpes', 'the three hits'. It is also eaten at lunch and dinner.
Ingredients
- 4 green (unripe) plantains
- 2 tablespoons butter
- 2 red onions, sliced into rings
- 3 tablespoons white vinegar and 2 tablespoons oil
- Salt
- To serve (optional): slices of fried cheese, fried salami and fried eggs
Method
- Peel the plantains, cut them into chunks and boil them in salted water for about 20 minutes, until very soft.
- Meanwhile, warm the oil in a pan, add the onion rings and cook gently for a few minutes, then add the vinegar and a pinch of salt and cook for 2 more minutes.
- Drain the plantains, keeping a cup of the cooking water. Mash them with the butter and a little of the water until smooth, with no lumps.
- Spoon the mangú onto plates and top with the onions.
- Serve with fried cheese, salami and eggs if you like. Older people, pregnant women and young children should have their eggs cooked until the yolk is firm.
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Mashed plantains came to the Caribbean with enslaved Africans; mangú is a relative of West African fufu.
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