Mangú Dominicano (mashed plantains)

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The Dominican Republic is known for many things; El merengue, la bachata, “La Bandera” (typical dish with rice, beans and meat), it’s lively people and Mangú.

And speaking of Mangu … It’s name history is largely unknown, but many say it comes from the time of the first US invasion of the country. When the Americans tried the mashed plantains, the first thing they said was “Man, good!”. Dominicans, not knowing English,  understood mangú, and continued to use the term.

Mangú is made of boiled green plantains. The plantains are mashed with cold water, oil, butter and salt . You can eat it with sautéed onions in oil and vinegar and “los Tres golpes” (fried salami, fried cheese, and eggs.

We can eat it for breakfast, lunch and dinner.

Here is the recipe

For the mangú:

• 4 green plantains
• 2 tablespoons of butter
• 3 tablespoons of olive oil
• 1/2 cup of ice cold water
• Salt to taste

For the sautéed onions:

• 1 large red or white  onion, sliced
• 1/4 cup of white vinegar
• 1/2 cup of olive oil
• salt to taste

Preparation: Peel and cut the platanos in half. Place them in a pot and cover with water and add  little salt. Bring to a boil (when plantains start to boil add a little cold water*)until they are very tender.

Remove the plantains from the water. Add the butter, olive oil, cold water and salt to taste. Mashed them until obtaining an smooth puree.

For the sautéed onions: Heat the oil over low heat. Add the onions and cook for a couple of minutes. Add the vinegar and salt to taste.

Drizzle over the mangú and serve with fried salami, fried cheese or eggs. YUM!!!!! 😀

*Its said that when you boil green plantains you have too add cold water so they don’t get rough.

XO,

Johanny