This past weekend the Dominican Day parade took place in NYC. During my stay here in Queens I got to see many Dominicans out celebrating and was reminded of the food from my childhood. Many of the authentic Dominican dishes I know how to make, take a while to cook, and some of the ingredients can be hard to find. Mangú however, is made out of boiled green plantains, which can be found anywhere. It is a side dish often served at breakfast with fried eggs and an onion garnish.
This a quick delicious dish that adds potassium, vitamin C, B-complex, and vitamin A to your meal. Shake up your breakfast and bring the tropics home.
Happy eating friends!
Ingrid
Ingredients
Serves 4
Mangú
4 unripe Plantains
1 1/2 teaspoon Salt
4 tablespoons Olive Oil
1 cup Water at room temperature (reserve the water from boiling the plantains)
2 Garlic Cloves, smashed
1 tablespoon Cilantro, finely chopped
Onion Garnish
1 tablespoons Olive Oil
1 large Red Onion, thinly sliced
1 tablespoon red Vinegar
Preparation
- Under running cold water peel the plantains. Once peeled cut the plantains in half then again in half lengthwise. Half once more lengthwise.
- In a deep skillet put in enough water to cover the plantains with about an inch to spare. Salt the water and bring to a rolling boil. Add in the plantains and cook until tender, about 15 minutes.
- Remove the plantains from the water and in a medium sized bowl, mash the plantains with a fork until they are very smooth with little to no lumps.
- In a small pan quickly sauté mashed garlic until golden. Mix in garlic, olive oil, and reserved water with plantains. Continue to mix until it turns into a smooth puree.
- In a small pan heat a tablespoon of olive oil over low heat. Add onions stirring lightly until they become transparent, about 3 minutes. Pour in vinegar and salt to taste. Cook for another minute.
- Garnish mangú with onions, cilantro and serve with sunny side-up eggs.
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