Mangú (Dominican Mashed Plantains) | Weblog

Mangú is a staple meals of the Dominican Republic, and infrequently served with breakfast. It’s a signature component of los tres golpes (“the three hits”), served alongside fried eggs, fried cheese (particularly, a agency, salty cheese referred to as queso para freir), and salami or longaniza (a dry-cured sausage not not like chorizo).

There are two concepts as to the origin of Mangú. The primary, and sure extra correct, story is that the dish and identify are each byproducts of the Dominican slave commerce. However there additionally exists a preferred people story, through which this dish of mashed plantains was served to American troopers through the American occupation of the nation within the early twentieth century, and that one of many eating troopers exclaimed, “Man, good!”, and the remainder is historical past.

No matter its etymology, there’s no denying that Mangú is a superb approach to begin (or finish) your day – it’s equal elements hearty starch and tropical consolation meals – all topped with pickled crimson onions for a bit of additional zing.

Mangú – Dominican Mashed Plantains (Gluten-free, Paleo, Primal, Whole30, Vegan, Vegetarian)

3 tbsp olive oil, divided
1 small crimson onion, sliced (about 1 cup sliced)
1 tbsp apple cider vinegar
salt to style
4 inexperienced plantains, peeled and minimize into 1″ items

1. To begin, make your pickled onions. In a skillet, heat 2 tbsp of the olive oil over medium warmth. Add the onions and sauté till simply softened, about 3 minutes, stirring typically. Take away from warmth, stir within the vinegar, then salt to style; put aside to permit the flavors to marry.

2. Place the plantains in a saucepan and add sufficient water to cowl the plantains by 1″. Generously salt the water, then carry to a boil and scale back warmth to medium; boil till very tender (simply pierced with a fork), about 10 minutes. Take away the plantains with a slotted spoon then switch to a mixing bowl, reserving the liquid you boiled them in. Add the remaining 1 tbsp of oil to the plantains. With a fork, mash the the plantains right into a consistency of easy however thick mashed potatoes, add in spoonfuls of the liquid you boiled the plantains in to maintain the plantains from turning into crumbly; salt to style.

3. Serve topped with the pickled onions, as a aspect dish to accompany fried eggs, avocado, fried cheese, and/or fried salami.

Observe: Within the 12 months main as much as my new cookbook’s launch, I shall be frequently releasing these recipes to 1) keep a seamless dialog with my readership and a couple of) give guests to this web site a possibility to check and supply suggestions earlier than modifying. For extra info on this new method, learn my submit right here.