Dominican Mangu
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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.
- Ready In:
- 30mins
- Serves:
- Units:
3
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ingredients
- 2 green plantains, peeled
- 3 cups water
- 1 tablespoon butter
- 2 teaspoons salt
- 1⁄2 cup sliced red onion
- 4 -6 pieces bacon, small
- 1 tablespoon bacon fat
directions
- 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.
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RECIPE MADE WITH LOVE BY
@michellebsalazar
Contributor
@michellebsalazar
Contributor
"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."
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