Mangu Food

Mangú is made up of boiled either ripe or green plantains or green bananas. The dish is topped with sautéed red onions that have been cooked with vinegar. It is traditionally served with fried eggs fried cheese and fried dominican salami.

Camila Farah

Mangú one of the essential dominican dishes is descended from west african fufu. Mangú is a staple dish of the country and uses the same unripe plantains boiled in salted water until tender. Cool plantains and peel. Mangú de plátanos is a traditional dominican breakfast or lunch or dinner that s made by boiling and mashing green plantains with oil or butter a dish for the people canelo says that s part. Then add in 4 tablespoons of butter instead of the olive oil as well as 2 red onions 1 tablespoon vinegar and 1 cup of cold water to mash together with the softened plantains.

Bring to a boil and cook 20 minutes until plantains are tender but slightly firm. Plantains for breakfast are usually eaten as mangú which involves boiling the plantains and mashing them with some salt and oils or butter. Mangú is a dominican traditional dish served for breakfast lunch or dinner. Place the plantains and water in a saucepan. Drain reserving 1 cup of the liquid.

A great alternative to mashed potatoes. In the dominican republic these mashed plantains are popular for breakfast served with eggs salchichon sausage and sliced avocado. Mangú is often served topped with a vinegary onion sauce called escabeche. Most children eat cornflakes with some sugar and some milk. The plantains are then mashed with butter margarine or oil in the water in which they were boiled.

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The plantains are then mashed with butter margarine or oil in the water in which they were boiled. A great alternative to mashed potatoes. Bring to a boil and cook 20 minutes until plantains are tender but slightly firm. Mangú one of the essential dominican dishes is descended from west african fufu.