Mangu con los Tres Golpes
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The Tale of Mangu con los Tres Golpes
Story updated
Mangu, mashed boiled green plantains, is a breakfast staple believed to echo West African mashed-starch traditions like fufu, carried across the Atlantic by enslaved people. Its full name, "con los tres golpes" ("with the three hits"), refers to the classic trio of fried eggs, salami, and cheese served alongside.
Ingredients
Scale:· 4 servings
- 4 green plantains, peeled and cut into chunks
- 1 red onion, thinly sliced
- 1/4 cup white vinegar
- 3 tbsp vegetable oil
- 4 fried eggs
- 8 oz fried Dominican salami, sliced
- 4 oz fried queso frito (frying cheese)
- Salt to taste
Instructions
- 1Boil the plantain chunks in salted water for 20-25 minutes until very soft.
- 2Meanwhile, saute the sliced red onion in oil with a splash of vinegar until softened, to make the pickled onion topping.
- 3Drain the plantains, reserving a little cooking water, and mash with a fork or potato masher, adding warm cooking water and a splash of oil until smooth.
- 4Spoon the mangu onto plates and top with the sauteed pickled onions.
- 5Fry the eggs, salami, and queso frito separately until golden.
- 6Arrange the fried egg, salami, and cheese alongside the mangu (los tres golpes).
- 7Serve hot for breakfast.
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