We all have a dish that reminds us of our childhood. For me, it’s Mangú, a classic Dominican dish of mashed green plantains. Mangú was a treat for my sisters and I when we grew up at my abuelo’s home. A treat because we only had it every now and then. Not sure why, but that’s how it was. And this was one of the meals I did not protest to eating. Yes, I was that child who sat at the dinning room table and refused to eat the dishes I did not like. Those dishes included anything with Guandules (pigeon peas) or Avena (Oatmeal), yuck.
I not only sat the entire time at the table refusing to eat but I also continued to sit there until my abula dismissed me. Defiantly ignoring the plate before me. There was no way for me to discard my meal, no dogs were allowed in the house. However, when it was Avena for breakfast I would tip toe over to the kitchen sink and quietly dispose of it, run back to the table and pretend to be eating it. I thought I was slick, until my older sister pointed it out a few years ago that she would find the oatmeal in the sink. Caught! but my abuela never told me anything.
But those nights we got Mangú were magical. I’m sure we pranced around the house celebrating the upcoming meal. For some reason we always sat outside when we had Mangu, sitting around our outdoor table hearing my abuelo’s gallinas (chickens) in their coop, and laughing about something. Those nights no crumbs were left on the plates, no defiance in my part not to eat my meal.
Now I must confess there are 3 things missing from this plate of Mangú: fried cheese, fried salami, and fresh avocado. The reason they are not included, I could not find them. I almost cried after visiting my “global” market and local big chain market. The fried cheese we use, no where to be found. But my world almost came crashing when I couldn’t find the salami! My mother uses Hebrew National uncooked salami, which I can’t even find on their site. Seriously people it exists. Oh and the avocado, I really don’t like purchasing the small hass avocados, they are usually spoiled in some areas. But the fried egg still trumps.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 1 cup cooked
- For The Mangú
- 5 green plantains
- 3 cups of water
- 1 tablespoon of salt
- For The Onion Topping
- 1 red onion
- 2 tablespoons of white vinegar
- 1 tablespoon of salt
- 2 tablespoons of cooking oil
- * serve with a fried egg
- Peel the plantains by cutting the ends and using a pairing knife to make a slice down one side. Using the knife gently push away the peel and then use your fingers to pull away the skin. Sort of like peeling an orange but a thicker peel. Be sure you remove all of the peel, the plantain should be smooth.
- Cut into halves, set aside.
- Bring the 3 cups of water to a boil, and add the peel plantains.
- Cover and boil for 20 minutes (or until fork tender)
- Turn of the stove and pour about 1 cup of the plantain water in a measuring cup.
- Strain the remaining water from the pot.
- Carefully pour about 1/4 cup at a time, some water back to the plantains and mash with a potato masher.
- Continue to pour water and mash the plantains until you have a smooth combination of pea size plantain bits.
- FOR THE ONION TOPPING
- Peel and cut the onion into small rounds.
- Place in a bowl and mix in the vinegar, and salt.
- Heat your cooking oil in a small skillet, once the oil is ready add in the bowl of onions (juice and all).
- Stir occasionally, and cook until the onion are wilted (about 5 minutes).
- Now add some of the oil from the onions to the mashed plantains, and mix.
- Place the mashed plantains in a serving plate and top with the cooked onions
- Enjoy with a fried egg.
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