AuthorElle AsieduYields3 ServingsCategoryCaribbean
To celebrate Afro-Latinx heritage month in October, we connected with Ana Guisbell of Inspired with a Twist to takeover our Instagram page and share one of her favourite recipes from the Dominican Republic, Mangú con los tres Golpes.
The dish, like many in the Caribbean, is of African descent and can be connected to the Congo where the word mangusi refers to any mashed vegetable, or so Ana’s mother says.
Mangú con los tres Golpes — translated as mangú with the three strikes — is an anytime dish that relies on the strong flavours of its four main ingredients to deliver a simple but filling meal that’s savoury, crispy, and crunchy.
Try this Dominican delight for yourself this weekend!
Ingredients
Directions
Peel the plantains and cut into 4-5 pieces per plantain. Boil the pieces in salted water for 15-20 min. or until a fork pierces them easily.
Slice the onions, place them in a bowl, and pour the apple cider vinegar over them. Then, season them with ½ tsp salt.
Slice the salami and the fried cheese into manageable 1/2 to 1 1/2-inch rounds and 1/2-inch slabs.
As the plantains finish cooking, reserve 1 to 1½ cups of the water from the pot.
Once they're ready to be removed, place the boiled plantain pieces into a large bowl.
Begin mashing them, adding up to 1/2 cup water in small increments. You can add the water a little at a time, but note that mangú thickens as it sits, so you should use the whole 1/2 cup of water.
Add the butter to the mangú and continue mashing it to the consistency you desire.
Some like mangú with chunks, others like it smooth. Think about the way you like mashed potatoes and go from there.
Heat about 1 cup of oil on high heat in a heavy skillet or dutch oven.
Add the sliced salami and cook until browned on both sides. After the salami is cooked to your liking, remove it from the pan and add the cheese to the same skillet and repeat.
Note: you might need to add more oil to fry the cheese fully. Once the cheese is golden brown on both sides, remove it from the pan.
Fry the eggs in the same oil and remove when the whites are completely cooked, the bottom is crispy, but the yolk is still runny.
Add a tablespoon of oil to the pan, pour in the onions and their soaking liquid, and sauté them until they are soft and bright pink, about 5-10 minutes.
Remove and keep warm or garnish the mangú with them immediately.
Serve the mangú spread out on the bottom of your plate with the fried cheese, fried salami, and fried eggs on top. Garnish with the pickled onions.
Enjoy!
Ingredients
Directions
Peel the plantains and cut into 4-5 pieces per plantain. Boil the pieces in salted water for 15-20 min. or until a fork pierces them easily.
Slice the onions, place them in a bowl, and pour the apple cider vinegar over them. Then, season them with ½ tsp salt.
Slice the salami and the fried cheese into manageable 1/2 to 1 1/2-inch rounds and 1/2-inch slabs.
As the plantains finish cooking, reserve 1 to 1½ cups of the water from the pot.
Once they're ready to be removed, place the boiled plantain pieces into a large bowl.
Begin mashing them, adding up to 1/2 cup water in small increments. You can add the water a little at a time, but note that mangú thickens as it sits, so you should use the whole 1/2 cup of water.
Add the butter to the mangú and continue mashing it to the consistency you desire.
Some like mangú with chunks, others like it smooth. Think about the way you like mashed potatoes and go from there.
Heat about 1 cup of oil on high heat in a heavy skillet or dutch oven.
Add the sliced salami and cook until browned on both sides. After the salami is cooked to your liking, remove it from the pan and add the cheese to the same skillet and repeat.
Note: you might need to add more oil to fry the cheese fully. Once the cheese is golden brown on both sides, remove it from the pan.
Fry the eggs in the same oil and remove when the whites are completely cooked, the bottom is crispy, but the yolk is still runny.
Add a tablespoon of oil to the pan, pour in the onions and their soaking liquid, and sauté them until they are soft and bright pink, about 5-10 minutes.
Remove and keep warm or garnish the mangú with them immediately.
Serve the mangú spread out on the bottom of your plate with the fried cheese, fried salami, and fried eggs on top. Garnish with the pickled onions.
Enjoy!
