Mangú
 | |
| Course | Breakfast, main course or side dish |
|---|---|
| Place of origin | Dominican Republic |
| Associated national cuisine | Dominican Republic cuisine |
| Serving temperature | Hot |
| Main ingredients | Green plantains |
| Ingredients generally used | red onion, Queso Frito, eggs |
| Variations | Mofongo, Fufu, Tacacho, Cayeye |
 Cookbook: Mangú  Media: Mangú | |
Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.
Description
Mangú is made up of boiled green plantains. The plantains are then mashed with the water in which they were boiled. The dish is topped with sauteed red onions that have been cooked with apple cider vinegar. Queso Frito (fried cheese), fried Dominican "salami" (more of a baloney than salami), eggs, and avocado are often added as side dishes. Los tres golpes, literally "the three hits," is a term meaning mangú with cheese, salami, and eggs.
Origin
Boiled mashed plantains can be traced back to Africans in the Congo region who were brought to the island during the slave trade. The original word was something akin to "mangusi" and referred to almost any root vegetable that was boiled and mashed.
External links
See also
References
Garth, Hanna 2013 Food and Identity in the Caribbean. London and New York: Bloomsbury. http://www.bloomsbury.com/us/food-and-identity-in-the-caribbean-9780857853592/