Mangu Mash Food

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.

MANGU MASH

Steps:

• Bring 1-1/2 cups of the water and 2 tsp. of the salt to boil in large saucepan on medium-high heat. Add plantains; cook 20 min. or until soft. Reduce heat to medium; cover. Simmer an additional 15 min. Remove from heat; drain.
• Mash plantains, adding milk and remaining 1/2 cup water until consistency of mashed potatoes.
• Stir in butter, bacon, garlic and remaining 1/4 tsp. salt. If necessary, return to stovetop to cook on low heat until heated through, stirring occasionally.

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.