(Dominican mashed plantains)
Mangú, one of the essential Dominican dishes, is descended from West African fufu. 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. A great alternative to mashed potatoes!
- Green plantains, peeled and cut into rounds -- 4
- Butter -- 4 tablespoons
- Salt -- to taste
- Place the plantains in a large saucepan. Add water to cover and a big pinch of salt. Bring the water to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the plantains are easily pierced with a fork. Drain, reserving the liquid.
- Add the plantains and a little of the reserved boiling water to a large bowl and mash with a potato masher until fairly smooth. Alternatively, pulse in a food processor.
- Mash in the butter and enough of the remaining reserved water to give the mangú a consistency a little stiffer than mashed potatoes. Season to taste with salt and serve hot.
- Escabeche Onion Sauce: Mangú is often served topped with a flavorful onion sauce called escabeche. Saute a thinly sliced onion in butter or oil until it is lightly browned. Stir in a couple tablespoons of vinegar and a bit of the mangú boiling liquid. Simmer for a minute or two and season with salt. Serve over the mangú, or stir into the mashed plantains.
- Substitute hot milk, cream or broth for some of the water.
- Substitute olive oil for the butter. Or fry some bacon for breakfast and use some of the fat to season the mangú.
- Stir some grated Parmesan cheese into the mashed plantains.