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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 50 min

Ingredients

- 4 large green plantains, peeled and cut into chunks, approx. 2 lb (900 g) peeled
- 1 tsp (5 g) salt, plus more for cooking water
- 3 tbsp (45 ml) butter or unsalted butter (substitute: olive oil for dairy-free)
- 1/4 cup (60 ml) reserved cooking water or milk to loosen mash as needed
- 1 medium red onion, thinly sliced (approx. 110 g)
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 ml) vegetable oil (for pickling onions)
- 4 large eggs, cracked and fried, approx. 200 g total
- 8 slices Dominican salami, thick-cut, approx. 8 oz (225 g)
- 8 oz (225 g) firm white cheese (queso de freír or queso fresco), cut into 8 slices
- 1/4 cup (60 ml) vegetable oil for frying salami and cheese
- Black pepper to taste

Instructions

1. Place plantain chunks in a pot, cover with salted water, and boil until very tender, about 20–25 minutes. Meanwhile, toss sliced red onion with vinegar, 1 tbsp (15 ml) oil, and a pinch of salt; let sit to soften. Fry salami slices in 2 tbsp (30 ml) oil over medium-high heat until browned, about 2–3 minutes per side; remove and keep warm. In the same pan add more oil if needed and fry cheese slices until golden, about 1–2 minutes per side; remove and keep warm. Fry eggs sunny-side up or to preference.
2. Drain plantains reserving about 1/4 cup (60 ml) cooking water; mash plantains vigorously with butter, reserved water or milk, and salt until smooth but slightly textured (mangú should be soft and moist). Season with black pepper. Plate mangú with the fried salami, fried cheese, and fried eggs arranged alongside; top with pickled red onions and serve immediately.