 Mangú with fried cheese and fried Dominican salami | |
| Course | Breakfast, main course or side dish |
|---|---|
| Place of origin | Dominican Republic |
| Associatedcuisine | Dominican Republic cuisine |
| Serving temperature | Hot |
| Main ingredients | Greenplantains,red onion, vinegar |
| Ingredients generally used | Queso frito, friedeggs, fried Dominican salami |
| Variations | Mofongo,fufu,tacacho,cayeye |
Mangú is theDominican Republic's national breakfast.[1] This traditional Dominican dish can also be served for lunch or dinner.[2]
Mangú is made up of boiled green plantains with or without peel on. When cooked through and soft the peel is removed. Plantains are then mashed with a fork and some water in which they were boiled. The goal is to mash the plantains until it becomes smooth with no lumps. The dish is topped with sautéed red onions that have been cooked with vinegar and oil.[3]
Los tres golpes (the three hits)[4] is the slang name given by Dominicans consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. The salami and cheese can be coated in flour before frying for a more crispy texture.
Dominican salami is not a true salami as it is a pre-cooked sausage made from a mix of beef and pork. It has a flavor profile of being slightly smoky and salty. Unlike traditionalsalami, Dominican salami is not cured and has the look and texture ofbologna sausage.
Many Dominican restaurants offer diners an extensive selection of flavorful dishes to pair with a rich, creamy puree. Options typically include tender, slow-cooked braised beef, perfectly seasoned tilapia fillets, or succulent grilled chicken, all prepared with traditional spices and cooking methods that highlight the authentic taste of Dominican cuisine. These hearty main dishes are often served alongside sides like fried plantains, rice, and beans, creating a complete and satisfying meal.[5]
Boiled mashed plantains can be traced back to Africans in theCongo region who were brought to the island during the slave trade. The original word was something akin to "mangusi" and referred to almost any root vegetable that was boiled and mashed.[6]
Fufu is a dish brought over by African slaves into the Caribbean and parts of Latin America. Before cassava was introduced, plantains, green bananas, and yams were boiled and mashed with milk, butter, and the water it was boiled in.[7]
A popular folk tale exists, in which this dish was served to American soldiers during the American occupation of the country in the early 20th century, and that one of the dining soldiers exclaimed, “Man, good!”[8]
