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The first thing that comes to my mind when I think of the Dominican Republic, after the merengue and the bachata, of course (and Punta Cana, La Romana, Cabarete, and La Samaná, too), is mangú: the mashed green plantains that Dominicans prepare for breakfast. And why deny it? It is de-li-cious!
Since today we are celebrating Dominican Republic Independence Day, I'm sharing this recipe I found at Dominican Cooking. Keep in mind that plantains are low in fat and calories and rich in fiber, and they're cholesterol-free. Bingo!
Mangú (Yields 4 servings)
Ingredients:
4 green plantains, peeled, cut into eighths, deveined, and seeded
6 tablespoons olive oil
1/2 cup cold water
1 red onion, thinly sliced
1 teaspoon vinegar
Salt
Preparation:
- Boil the plantains in water with salt until very soft.
- Remove from heat. With a fork, purée the plantains. Add 4 tablespoons olive oil and mix well. Add cold water and mix to make it smooth.
- In a skillet over medium heat, add the 2 remaining tablespoons olive oil and sauté the onions until wilted. Add the vinegar and salt to taste.
- Serve the onions on the mangú.
