Dominican Mangú (mashed green plantains)
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I made mangú which is mashed green plantains and is a very popular dish from the Dominican Republic. Mangú is typically eaten for breakfast with fried Dominican salami, eggs , white cheese and pickled onions. This breakfast is a must try and I do have to admit is very fattening.
I am Dominican and I do not eat green plantains as often as many other Dominicans do, so I wanted to go back to my roots and create this traditional breakfast so I can enjoy.
The ingredients that you are going to need to make this deliciousness are green plantains, butter, red onions, white vinegar, white frying cheese, Dominican salami and eggs. You first want to cut the onions into little rings you know? and place it in a bowl and add the vinegar, enough to cover the onions.
Then start cutting the plantains, peel the skin off ,cut the plantains in half and boil it for 20 minutes ( I used two plantains) and add salt when you see that it starts to boil. Once the green plantains are done, place it in a bowl, add the butter ( I used one tablespoon) and mash away people. Get all of your frustrations out!
Now that your mangú is ready, you want to start frying the Salami, cheese and eggs. Last but not least the pickled onions are ready to be sautéed in the hot pan. Remember to lower the heat before placing the onions and remove most of the frying oil because you do not want to fry the onions, you want to sauté it.
Also, do not add the vinegar juice in the pan, because your whole kitchen will flame up (speaking from experience). Okay, are you ready to eat this Dominican traditional breakfast of mangu with fried eggs, salami and cheese? I thought you were.
How to make Dominican Mangú (mashed green plantains)
How to Make Dominican Mangu(mashed green platains) / Como Hacer Mangu Dominicano
Recipe Type: Breakfast
Cuisine: Dominican
Author:
Prep time:
Cook time:
Total time:
traditional Dominican breakfast / desayuno tradicional Dominicano
Ingredients
- 2 green plantains/ 2 platanos verdes
- 1/2 red onion / 1/2 cebolla roja
- 1 tablespoon of butter / 1 cucharada de mantequilla
- 4 slices of Dominican salami / 4 pedazos de salami dominicano
- 2 eggs / 2 huevos
- 4 slices of frying white cheese / 4 pedazos de queso blanco para freir
- vinegar/ vinagre
Instructions
- in a bowl cut the red onions into little rngs and add vinegar enough to cover the onions / en un plato Hondo ponga la cebolla rojas ya cortadas en aros y agregue el vinagre, suficiente para cubrir las cebollas
- Now peel the skin off the green planatains and cut in half, place it in a pan and boil for 20 minutes, add salt once plantains are boiling / ahora corte la piel del platano, corte en mitad y pongalos en un sarten Hondo, cocine por 20 minutos y agregue sal cuando ya vea que este hirviendo
- Once platains are done, drain and add butter and start mashing away / ya cuando los platanos esten, drenelos y agregue la mantequilla y maje muy bien.
- Now start frying the salami, eggs and cheese, one at a time / ahora freir el salami, huevos y queso, uno por uno
- now, drain most of the oil and add the onions only, sauté for a couple of minutes on low heat/ ahora drene el aceite y agregue las cebollas solamente, bajo fuego lento, cocine por unos minutitos
- you are ready to plate / ya estas lista para comer
Serving size: 1 to 2
Notes
if you can’t find Dominican salami, you can use bacon or smoked ham / si no puedes encontrar el salami dominicano entonces agregue tocineta o jamon
I am ready for this mangú to take me back to the Dominican Republic, don’t you want to go too?
Have a great day!
