Ingredients for Dominican Mangu
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How to Make Dominican Mangu
- **Prepare the Plantains:** Cut off the ends of the plantains. If very large, cut them in half or thirds lengthwise. Make a slice lengthwise from end to end. Make another slice about a quarter of the way around and peel off that section. Repeat until the entire plantain is peeled. (Alternatively, make 3-4 equidistant cuts around the plantain and peel off the sections with the side of your knife).
- **Boil the Plantains:** Place the peeled plantain slices in a pot of boiling water and cook until tender (about 15-20 minutes), easily pierced with a fork.
- **Drain and Mash:** Drain the plantains, reserving about 1/2 cup of the cooking liquid. Mash the plantains thoroughly in a bowl. Gradually add the reserved liquid, 2 tablespoons of butter or oil, and salt, mixing until you achieve a smooth, creamy consistency.
- **Cook the Bacon:** While the plantains are boiling, cook the bacon until crispy. Remove from the pan and crumble, reserving about 1 teaspoon of bacon grease.
- **Sauté the Onions:** In a small pan, heat 1 teaspoon of oil (or the reserved bacon grease) over medium heat. Add the sliced onions and sauté until softened and translucent, about 5 minutes.
- **Combine and Serve:** If desired, stir the crumbled bacon into the sautéed onions. Transfer the mangu to a serving platter, top with the onion mixture and serve immediately with fried eggs for a complete breakfast.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
114g
Fat
53g
Carbs
20g
