Mashed Plantains
Mangú is a traditional Dominican breakfast made primarily of boiled, mashed plantains. Plantains bear a strong resemblance to bananas, though they are a bit fatter, are fairly starchy, and far less sweet, particularly when they're green. Green plantains can be a bear to peel because the peel doesn't want to come off the unripe fruit; take a paring knife and cut them into chunks, and then peel the chunks. It's less sticky that way.
To enjoy the full experience of a Dominican breakfast, serve this with fried salami and a fried egg. Or, enjoy this savory, starchy dish as a base for black beans, roast chicken, or with a side of greens and a sprinkle of cheese across the top.
Ingredients:
- 4 Green, unripe plantains
- 1 ½ tsp Kosher Salt
- 1 Tbsp Butter, unsalted
- 2 tsp Sazon Seasoning
- 1 Cup water, room temperature
- 1 Tbsp Olive oil
- 1 Medium sized red onion
- 1 Tbsp Apple cider vinegar
Instructions:
- Peel plantains. Slice plantain chunks in half. Remove center with seeds with a knife or spoon and discard.
- Place plantains in a pot. Add enough water to cover the plantains. Boil plantains until tender, adding the salt just prior to boiling.
- While plantains are cooking, add 1 Tbsp olive oil to a sauté pan over medium and cook onions until translucent. Add cider vinegar and cook until the onions absorb the vinegar.
- When the plantains are finished cooking, remove from water and mash with a fork until there is no lumps. Add butter, Sazon Seasoning, and room temperature water and mash until smooth.
- Serve with onions.
