Mangu



NOTE: The following is a recipe post from Adam's sister, Rebecca

-------------------------

Mangu was one of my favorite things to each while in the D.R. I have found multiple recipes for it. Some use butter and milk, while others just use the water. This recipe is taken from http://www.dominican-foods.com/plantain-recipe.html and uses both butter and milk, though you can make it as you please. Think of mashed potatoes. This is simply the platano version of the same thing. Use as much or as little salt, butter, milk, etc. as you like and as you need to get the mangu to the consistency you like. I also add some garlic to the water when boiling the platanos because I think it adds a good flavor. But that is just me. Add what you like, really. 

Ingredients:
  • 4 fresh young green Plantain (Platano)
  • A good pinch salt per plantain
  • 5 fluid ounces of water
  • 3 fluid ounces of milk
  • 4 ounces/125 grams stick of butter
  • Salt and pepper
*NOTE: In this plantain recipe, assume that a cup holds 5 fluid ounces if this helps you calculate what you need.
Directions:
  1. Taking the green plantain, remove the outer peel with a sharp knife and slice the ‘banana-like’ fruits into chunks, say, 2 inches/10 centimeters (cm) long.
  2. Put the pieces in a good sized pan that allows the plantain to be covered with water and leaves some space for safety, as they will be boiled for quite a while.
  3. Season the water with a good pinch of salt per plantain used.
  4. Bring the pan to the boil and simmer for at least 15-20 minutes stirring just occasionally to ensure the plantain pieces are evenly cooked to a softness that is evident when they can be easily pierced by a fork or knife. Cook the plantain for a little longer if you feel it is necessary.
  5. Put a colander/sieve over a large bowl and drain the plantain, reserving the cooking liquid.
  6. Put the plantain in another bowl and mash well, using a potato masher, or even the flat bottom of a strong, tall glass, or bottle. You may find that you need to work quite fast as the plantain mash will stiffen up considerably as it cools and dehydrates quickly.
  7. Work in a cup of water, taken from the cooking liquid as you continue to mash the plantain to a smooth consistency. You can also stir in the milk (which should be warmed through to keep the mangu warm and aid mixing) to make the mash more creamy.
  8. Cut the butter into ½ inch/1 cm cubes (it is easiest to do this if it comes straight from the fridge) and add it to the mash. You can use another oil of your choice...but we think for the best flavor it has to be butter. Blend it into the mash with a wooden spoon until the mash is perfectly smooth and has a creamy texture.
  9. Season the mangu with salt to your taste…and the mash is ready to eat! You might also like to add a grinding of black pepper to this plantain recipe, although this is not so commonly used in the Dominican Republic.
This plantain recipe is very commonly used as part of a typical Dominican breakfast. You will often find hotels and households serving mangu alongside other breakfast items such as fried eggs, fried salchichon (Dominican sausage), fried salami and even fried cheese! 
You will have noticed that we call the plantain recipe outlined above a ‘basic recipe for mangu’. This is because it is possible to enrich it or make it a more ‘up-market’ product by adding grated cheese to the mix whilst making the mash. Some people also like to add ‘lardons’ (small strips) of fried bacon (along with the tasty fat rendered from the meat whilst frying!!) to add even more flavor...and plenty more calories too!!!