World Cuisines

Mangú

Dominican Republic

The Dominican breakfast mash: boiled green plantains pounded with butter and pickled red onions, crowned by fried cheese, salami and eggs — los tres golpes, 'the three hits'.

What it is

The Dominican breakfast mash: boiled green plantains pounded with butter and pickled red onions, crowned by fried cheese, salami and eggs — los tres golpes, 'the three hits'. Ingredients: green plantains, butter, milk or plantain cooking water, red onions, vinegar, queso de freír, Dominican salami, eggs, salt. Recipe: 1) Boil plantains until tender. 2) Mash hot with butter and splashes of cooking water until smooth and fluffy. 3) Quick-pickle sliced onions in vinegar; sizzle them over the top. 4) Fry cheese, salami and eggs separately. Serve: mangú in a mound, onions on top, the tres golpes alongside. Flavor: buttery, tangy, hearty enough for field work. History: from the Cibao's farm kitchens; the name is said to come from an American visitor who tasted it and said 'man, good!' — mangú stuck. See also: La Bandera Dominicana, Sancocho (Dominican).

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