What a better way to honor my sister in Oshun Jossie Matos, being on my show then with this traditional Dominican staple with a little extra special greenery.
Mangú (Mashed plantains)
This is one of the best known and most representative recipes of the Dominican cuisine. It could probably be called Dominicans’ official breakfast dish. A must-try for those sampling our cuisine. Learn how to make it with this simple step by step recipe.
- 5 Green Plantains Peeled and diced in half or quarters
- 2-3 tbs CannaButter *or to taste
- 2 Onions cut in rings
- ¼ cup White Vinegar
- Canola or Vegetable oil
- Cut onions into rings then add vinegar and a pinch of salt. Set aside.
- Peel plantains and cut in half or quarter if you’d like it to cook through faster
- In a large pot over medium high heat, add plantain and another pinch or two of salt
- Allow plantains to come to a boil
- Remove plantains once they are soft
- While the plantains are boiling, saute onions, salt, and vinegar. Be careful not to burn yourself as oil may pop
- Once the plantains are ready, add butter, cold water or water from where the plantains were boiling, sauce from the onions and begin to mash
- Mash until plantains are velvety smooth
- In the end, add onions and sauce over top. Enjoy with fried Dominican Salami, Fried Dominican Cheese, and a Fried Egg for a traditional Dominican Mangu con Los Tres Golpes
Mangu must be eaten when warm. Once it cool it will lose velvety texture. To avoid, feel free to mash plantains with cold water. This will slow down the rate at which the mangu hardens and loses texture.