Dominican Mangu Food

DOMINICAN MANGU

Steps:

• To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.
• Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.
• In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.
• Transfer mangu to platter and top with onions.

MANGU

Steps:

• Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
• Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
• In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

MANGU [RECIPE + VIDEO] DOMINICAN MASHED PLANTAINS

Steps:

• Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).
• Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
• Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree (see tips below).
• Heat a tablespoon of olive 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 and serve per suggestions above.

MANGú

Steps:

• In a bowl, combine the onions and vinegar. Add a pinch of salt. Set aside.
• In a large saucepan, boil the plantain in water with 2 pinches of salt, until very tender, about 20 to 30 minutes.
• While cooking plantains, heat the vegetable oil in a Dutch oven.
• Sauté the onions and vinegar (being careful not to burn, as vinegar may splash in oil). Set aside.
• Once plantain is tender, drain and place in a large dish.
• Add the butter or olive oil, and 2 tablespoons of the onion mixture.
• Begin crushing the bananas with a potato masher by gradually incorporating cold water until obtaining a velvety purée.
• To serve, add the onions mixture on top.
• Serve with fried Dominican salami, fried Dominican cheese and fried egg.

MANGU (DOMINICAN MASHED PLANTAINS)

Steps:

• Peel the plantains and cut lengthwise, then divide each half into two.
• Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
• Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
• In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
• Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
• Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.