Breakfast
Dominican Mangu
Dominican green plantain mash topped with pickled onion.
VegetarianGluten-free
Ingredients
- 4 green plantains
- 700 g water
- 2 red onions, slivered
- 60 g olive oil
- 50 g white vinegar
- 40 g butter
- 1 teaspoon salt
Step-by-step
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- Peel the plantains and cut them into pieces. Place them in the mixing bowl with the water and the salt.
- Cook 20 min/100°C/spoon speed until very tender.
- Reserve part of the cooking water and drain the plantains in the basket.
- Return the plantains to the mixing bowl with the butter and a little of the reserved water and blend 20 sec/speed 4 until a smooth mash.
- Meanwhile, in a pan put the oil and the onions and saute 5 minutes; add the vinegar and cook 2 minutes more.
- Serve the hot plantain mash and top it with the pickled onion.
- Pair with fried cheese, eggs and salami in the style of los tres golpes.
Tips
- If it cools and hardens, add a little hot water and blend again.
- For a vegan version replace the butter with oil.
- The pickled onion is essential in authentic mangu.
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