MANGU (DOMINICAN MASHED PLANTAINS)
Steps:
- Peel the plantains and cut lengthwise, then divide each half into two.
- Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
- In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
- Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
- Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.
Nutrition Facts : Calories 223 kcal, Carbohydrate 45 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 494 mg, Fiber 3 g, Sugar 21 g, UnsaturatedFat 3 g, ServingSize 1 serving
MANGU [RECIPE + VIDEO] DOMINICAN MASHED PLANTAINS
Steps:
- Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).
- Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree (see tips below).
- Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.
- Garnish mangu with the onions and serve per suggestions above.
Nutrition Facts : Calories 348 kcal, Carbohydrate 63 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 886 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving
DOMINICAN MANGU
This is a simple dish popular in the Dominican Republic. In other countries a similar dish is made called mofongo and can be served with meat or seafood. Serve this with eggs for breakfast.
Provided by michellebsalazar
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.
- Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.
- In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.
- Transfer mangu to platter and top with onions.
Nutrition Facts : Calories 493.7, Fat 26.9, SaturatedFat 10.7, Cholesterol 46.1, Sodium 2759.5, Carbohydrate 61.4, Fiber 4.7, Sugar 28.6, Protein 8
MANGU
A Dominican favorite usually eaten in the morning.
Provided by fotografiado
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
- Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
- In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 33.3 g, Fat 9.5 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 1756 mg, Sugar 15.9 g
DOMINICAN PLANTAIN MANGú
Delicious meal from the Dominican Republic, made from green plantain. Perfect for a main meal although traditionally a breakfast food. Serve with fruity tasting fried onion, a fried egg and pan fried meat of your choice.
Provided by hannyfred
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel the plantains using a knife. Cut off the ends and then slice from top to tail just through the skin and peel in segments. Cut up each peeled plantain into inch long segments.
- Bring a medium sized pan of salted water to the boil and add all the plantain pieces. Cover and leave to boil for 20 minutes or until the pieces have softened.
- Whilst the plantain is cooking, dice the onion into medium pieces and fry in a pan. After a minute or so pour the white wine vinegar on top of the frying onion. Be careful as the oil might spit a little. Keep stirring the onion until it is cooked but not crunchy or brown.
- Check that the plantain is cooked through with a knife as you would with a potato. Drain the plantain and add to a container to mash with the milk and butter, add a small pinch of salt.
- Serve the plantain (now mangu!) onto a plate and then spoon the fried onion with the vinegar on top. Fry an egg or two for each person and put on top of the mangu. Pan fry turkey steak, chicken or pork with Caribbean seasoning and serve alongside.
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- Wash plantains, using a knife cut off the ends and discard, make a straight cut along the skin and the length of the plantains, making sure you are only cutting the skin and not deep into the flesh. Remove the skin with your fingers and discard. Roughly chop plantains into large chunks.
- Bring water to boil in a large pot over medium-high heat, add the plantain and reduce to simmer for 20-25 minutes or until plantain is tender.
- Remove pot from the heat, drain water except for 1/4 cup saved for mashing the plantain chunks.
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- Cut each peeled plantain horizontally down the middle so you should be left with 8 giant pieces in total.
- Fill a large saucepan with 3/4 of water, add the plantain then bring to the boil and reduce to a simmer.
- Remove the plantain from the water with a slotted spoon and discard the majority of the water. You will need approximately 1 cup worth of water to aid breaking down the plantain.
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- In a large saucepan, boil the plantain in water with 2 pinches of salt, until very tender, about 20 to 30 minutes.
- Sauté the onions and vinegar (being careful not to burn, as vinegar may splash in oil). Set aside.
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