Dominican mangu recipe
Hello friends and fellow foodies!!
It never ceases to amaze me that after almost 300 recipes I still find everyday popular récipes to publish like mangú (pronounced Man-Goo) Mangú practically runs through the veins of Dominicans. Few recipes are so favored and consumed with passion as the quasi mythical Mangú. I believe that the fact of not having published it yet is a testimony to the wealth and variety of traditional Dominican cuisine.
For all the non Dominican friends, Mangú can be defined in simple terms as a green plantain or green banana puree. The purists will say that real Mangú only comes from plantains and that green banana puree is just that, puree.
For a breakfast for 4.
Ingredients for a Dominican mangu
- 8 green plantains. (Or green bananas)
- ½ cup of whole milk.
- 1 bar of butter.
- 3 spoonfuls of oil.
- Hot water (Use the water where the plantains where boiled)
- Salt to taste.
Directions for preparing a Dominican mangu
Boil the plantains until they are soft. Mash to make a puree adding the other ingredients. If it is too hard, add more water and oil. If it is very soft they can add more plantains.
It is generally served with stir fried onions and fried eggs.
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