Mangu For The Soul

One of the things I was looking so forward to on the trip we were taking to the Dominican Republic was getting to eat Mofongo. Once at some point in my life I had it and fell in love, only to never really find it again in the States. It’s typically part of the Puerto Rican and Dominican cuisine with variations, but at it’s base, it’s a mashed up ‘Toston” (fried flattened green plantain) mixed with pork cracklings or Chicharron.

I had my fill of it in the DR, but I also got a chance to have it’s delicious cousin, Mangu, which is a much bigger part of the Dominican cuisine.

Mangu is steamed or boiled green plantain that is mashed with a bit of raw garlic and it’s own water and served as a mash with eggs and ham as a breakfast staple. I also found that it’s a great small meal to have post stomach flu as a restorative food.

Plantains can be found in the southern parts of the US, the Caribbean and in South America. I’m actually not sure if they can be found in South East Asia so if anyone knows, give me a shout out.

Different from the sweet bananas we are use to getting in the grocery stores, these plantains are a cousin and can only be eaten if cooked. I feel in love with them because there is a savory comfort food quality to them and the hint of garlic and onions with a drizzle of olive oil make for the kind of savory breakfast I love to have.

If you can find them where you are, it’s definitely worth a try!

• 3 Plantains (Green, as green as you can find them) about 6 cups sliced
• 1/2 Tbsp Salt
• Olive Oil
• 1/2 a clove of garlic finely minced
• Half a small onion (see this recipe here)

1. To peel the plantains run a sharp knife along the length of each one about three or 4 times. This helps the peeling process greatly because the peel is hard to pull back
2. Slice the plantain into 1 inch rounds and place into a pot with enough water to cover them.
3. Add salt and a drizzle of olive oil to the water.
4. Bring to a boil and then let boil for about 30 minutes or until you can run a fork through a round quiet easily.
5. Remove from heat. 
6. Using a large cutting or work board (plastic or wood) place your minced garlic in the center and spoon a couple of rounds of the boiled plantains with some of the seasoned water over to it and begin mashing it with a fork. 
7. You will repeat this process until it is all mashed. Alternatively use water and olive oil to moisten the mash as you go. You can work it to the consistency that you like, but I prefer a more creamy consistency with the occasional chunk of plantain.
8. Once done, serve with a bunch of seared onion slices on top and a side of olive oil for personal seasoning.

Will serve 4 generously.

I eat this on it’s own, but it’s great as a side to fried eggs and ham or bacon. It’s also great when served with an arugula and parmesan salad.