Dominican mangu is mashed plantains served with fried cheese, fried Dominican salami, fried eggs and garnish with cooked onions. So delicious and easy to mak!
Author: In the Kitchen with Jonny
Distilled White Vinegar
or Apple Cider Vinegar
and cut lengthwise, then divide each half into two.
Add plantains to a large saucepan, add enough water to cover them ( I added five cups of water). Turn on the heat to high and bring to a boil.
Once it is at boiling point, add
Salt (1 Tbsp)
, stir and reduce heat to medium high and boil for 18-20 minutes or until they are tender.
About 10 minutes before plantains are done, add frying
Cooking Oil (2 Tbsp)
to a skillet over medium-high heat. Fry the
Eggs (to taste)
to your liking.
Then fry the
Cheese (to taste)
until it's golden brown on both sides. Fry the
Dominican Salami (to taste)
until it develops color on both sides.
To fry the onion, in a skillet over medium high heat, add
Cooking Oil (1/2 cup)
and let it get warm, add sliced
Red Onion (1)
Distilled White Vinegar (1 Tbsp)
Salt (1/4 tsp)
, stir and cook for 2 to 3 minutes until it softens a little.
Drain plantains leaving a little bit of the cooking water behind, mash them with a potato masher or a drinking cup, preferably plastic or aluminum. Once mashed mix in
Butter (1/3 cup)
and continue mashing until smooth, some lumps are ok!
Water (1/2 cup)
and stir to incorporate, then add the oil from the onions and stir. Serve!
Nutrition Per Serving
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