From My Kitchen: Mangú

Baby, it’s cold outside. A bowl of cereal in the morning just won’t do in the cold season. Yes, a big plate of hot oatmeal with some fruit will do the trick, but what about a nice warm breakfast with eggs and all that good stuff? I recently had a great conversation with one of my (favorite) fellow food writers, and while I do cook quite a bit of Latin food, he challenged me to make Mangú, a traditional Dominican breakfast dish accompanied by onions, eggs, fried cheese and Dominican salami. So I got to it finally today, and it is delicious beyond belief. My daughter and I probably had two servings each, I’m still full as I am writing this. You have to make it. Period.

What you’ll need:

  • 4 green plantains
  • 1 roll of Dominican salami
  • 1 onion, sliced thinly
  • 1 tsp and 1 tbsp apple cider vinegar
  • 4 – 8 eggs
  • 1 pack of Tropical frying cheese
  • olive oil

Peel the plantains, then cut them lengthwise and across. Place in a sauce pan with enough water to cover them well. Add salt and cook until they’re soft, at least 15 minutes.

Add the onion to a frying pan and pan fry until lightly golden and translucent. Add one teaspoon of the vinegar and season with salt to taste.

When the plantains are soft enough, mash them with a potato masher at first, then use a fork to achieve a smooth consistency. Add one cup of room temperature water and 4 tsp of either butter or olive oil. Add 1 tbsp of vinegar and season with salt to taste.

Slice the entire package of salami into half inch slices and pan fry them.

Cut the entire package of cheese into whatever forms you prefer (I tried triangles, but it didn’t cook evenly, so I ended up cutting them into slices).

Fry the eggs two at a time. Serve everything hot on the same plate!

Bon appétit!

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