Dominican Mangú

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Unripe Plantains

1/3 cup

Butter

1/2 cup

Cold Water

1 Tbsp

Salt

1

Small Red Onion , sliced

2 Tbsp

Cooking Oil

1 Tbsp

Distilled White Vinegar

or Apple Cider Vinegar

1/4 tsp

Salt

1/2 cup

Cooking Oil

to taste

Dominican Salami

to taste

Cheese , sliced

to taste

Eggs

Cooking Instructions

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Step 1

Peel the Plantains (4) and cut lengthwise, then divide each half into two.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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) and Salt (1/4 tsp) , stir and cook for 2 to 3 minutes until it softens a little.

Step 7

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!

Step 8

Add the Water (1/2 cup) and stir to incorporate, then add the oil from the onions and stir. Serve!