I began this blog all the way back in 2011. I’ll do the math for you…my first post was nearly 7 and 1/2 years ago. If you’ve never seen it, go take a look here and try not to laugh. Food styling was clearly not even on my radar.
It’s been quite a journey…both personally and culinarily (ok that’s that a word but go with it). I love how cooking and baking can evolve. Attempting more ambitious recipes, experimenting with my own creations, and trying new flavors and ingredients. When I met my now husband who is Dominican, I started cooking with so many new seasonings and was introduced to a new world of recipes. We still talk about one of the first nights I was cooking dinner for him. To his shock and horror, I was making boil in a bag rice. Try making a Dominican bag rice and let me know how that goes over.
One morning for breakfast my husband, well not my husband at the time, decided to ‘wow’ me with a traditional Dominican breakfast: mangu. Mangu is mashed plantains and is incredibly simple but extremely filling and typically topped with pickled red onions (get the recipe here) served with a side of fried salami, fried queso freir, and eggs. I promise you, you eat mangu for breakfast and you won’t be hungry until dinner.
A few notes if you’re new to making mangu.
1. You want to buy the green plantains, not the yellow.
2. Make sure you boil them long enough to make the mashing easier.
3. When you add the water to mash it’s going to look like you’ve added too much, but plantains get hard and thicken as they cool. Trust me, this gets me every time still. I swear I’ve added too much water and ruined it, but as you mash and let it sit the mangu will thicken and finish at the right consistency.
-4 green plantains
-4 tablespoons butter
-1 cup of reserved water from the pot
1. Peel the plantains and cut into pieces about 1/2 inch thick. Boil for about 20 minutes, until a fork easily pierces the pieces.
2. As the plantains finish cooking, reserve 1 cup of the water from the pot, then drain the rest and pour the plantain pieces into a large bowl over the butter. Begin mashing, adding the 1 cup water. You can add it a little at a time, but remember mangu thickens as it sits so you should use the whole cup of water. Mash to the consistency you desire, some people hate any chunks while my husband and I like ours a bit lumpy. Let sit for a few minutes before serving to allow it to “set”. Top with pickled red onions.