Entree: Dominican Republic – Northern Culinary Region – Mangú con Los Tres Golpes (Mashed boiled green plantains served with fried salami, fried cheese, and fried eggs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 4 large green plantains, about 2.5 lb (1.1 kg) total
- 4 cups (960 ml) water, plus extra for boiling plantains
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil, divided
- 8 slices Dominican salami, approx. 6 oz (170 g) total
- 8 oz (225 g) queso de freír or firm white cheese, cut into 8 slices
- 4 large eggs, approx. 50 g each
- 1 medium red onion, thinly sliced
- 2 tbsp (30 ml) white vinegar
- 1/4 cup (60 ml) warm water for pickling onions
- 1/4 tsp (0.5 g) sugar (optional, for pickling)
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or scallions for garnish (optional)

Instructions

1. Peel the plantains by cutting off the ends and slicing a shallow lengthwise slit through the skin; remove the peel, cut plantains into 2-inch (5 cm) pieces and place in a pot. Cover with water, add 1 tsp (5 g) salt, and bring to a boil. Reduce heat and simmer 18–25 minutes until very tender when pierced.
2. Meanwhile quick-pickle the onions: place sliced onion in a small bowl, add 2 tbsp (30 ml) white vinegar, 1/4 cup (60 ml) warm water, 1/4 tsp (0.5 g) sugar if using, and a pinch of salt. Set aside to soften and mellow while you cook.
3. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Fry the salami slices until crisp around the edges, about 2–3 minutes per side. Transfer to paper towels to drain.
4. In the same skillet, add 1 tbsp (15 ml) oil if needed and fry the cheese slices over medium heat until golden-brown on both sides, about 2–3 minutes per side. Transfer to paper towels.
5. Fry the eggs sunny-side up (or to your preference) in the skillet with a little oil or butter, seasoning with a little salt and pepper. Cook until whites are set, yolks as desired.
6. Drain the cooked plantains, reserving about 2–3 tbsp (30–45 ml) of the cooking liquid. Mash the plantains in the pot or a bowl with 2 tbsp (30 g) butter, adding reserved cooking liquid a tablespoon at a time until smooth and creamy. Adjust salt to taste.
7. To serve, mound the mangú on plates and arrange the fried salami, fried cheese, and fried egg alongside or atop the mash. Spoon pickled onions over the mangú and garnish with chopped cilantro or scallions if desired.
8. Serve immediately while hot with optional sides such as fried ripe plantain or avocado.