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.

Add Comment What other Dominican recipes would you like to cook?
About the author

With a Master Degree from Columbia University, Enriqueta is a journalist that went from the newsroom to the world of public relations and 8 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

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Add Comment What other Dominican recipes would you like to cook?

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