Dominican Independence Day: Delicious mangú perfect for a celebration!
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-ci-ous!
Since today we are celebrating Dominican Republic Independence Day, I'm sharing this recipe I found in Dominican Kitchen. Keep in mind plantains are low in fat and calories and rich in fiber and cholesterol free. Bingo!
Yields 4 servings
4 green plantains, peeled, cut into eighths, deveined and seeded
6 tablespoons of olive oil
1/2 cup of cold water
1 red onion, thinly sliced
1 teaspoon vinegar
1. Boil the plantains in water with salt until very soft.
2. Remove from heat. With a fork purée the plantains. Add 4 tablespoons of olive oil and mix well. Add cold water and mix to make it smooth.
3. In a skillet over medium heat, add the 2 reimaining tablespoons of olive oil and sauté the onions until wilted. Add the vinegar and salt to taste.
4. Serve the onions on the mangú.