Mangú is Dominican Republic's national breakfast.[1] This traditional Dominican dish can also be served for lunch or dinner.[2]
 | |
| Alternative names | Mazamorra (squash version) |
|---|---|
| Course | Breakfast, main course or side dish |
| Place of origin | Dominican Republic |
| Associated cuisine | Dominican Republic cuisine |
| Serving temperature | Hot |
| Main ingredients | Green plantains, red onion, vinegar |
| Ingredients generally used | Queso frito, fried eggs, fried Dominican salami |
| Variations | Mofongo, fufu, tacacho, cayeye |
Method
editMangú is made up of boiled green plantains with or without peel on. When cooked through and soft the peel is removed. Plantains are then mashed with a fork and some water in which they were boiled in. The goal is to mash the plantains until it becomes smooth with no lumps. The dish is topped with sautéed red onions that have been cooked with vinegar and oil.[3]
Variations
editLos tres golpes (the three hits)[4] is the slang name given by Dominicans consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. The salami and cheese can be coated in flour before frying for a more crispy texture.
Dominican salami, is not a true salami as it is a pre-cooked sausage made from a mix of beef and pork. It has a flavor profile of being slightly smoky and salty. Unlike traditional salami, Dominican salami is not cured and has the look and texture of bologna sausage.
Etymology
editBoiled mashed plantains can be traced back to Africans in the Congo region who were brought to the island during the slave trade. The original word was something akin to "mangusi" and referred to almost any root vegetable that was boiled and mashed.[5]
Origin
editFufu is a dish brought over by African slaves into the Caribbean and parts of Latin America. Before cassava was introduced plantains, green bananas, and yams where boiled and mashed with milk, butter and the water it was boiled in.[6]
Folklore and apocryphal
editA popular folk tale exists, in which this dish was served to American soldiers during the American occupation of the country in the early 20th century, and that one of the dining soldiers exclaimed, “Man, good!”[7]
See also
edit
References
edit- ^ Torres, A. (2006). Latinos in New England (in Spanish). Temple University Press. p. 106. ISBN 978-1-59213-418-2. Retrieved 12 November 2019.
- ^ Garth, Hanna (2013-05-08). Food and Identity in the Caribbean. A&C Black. p. 70. ISBN 978-0-85785-358-5.
- ^ Picante, Pablo. Flavors of the Caribbean: A Culinary Journey through West Indian Cuisine.
- ^ "Mangú con Los Tres Golpes: What Is It, History & How to Make It". 22 December 2020. Retrieved April 19, 2023.
- ^ "DR Travelogue: The Magnificent Mangu | Washington Heights, Inwood & Harlem Online | The Uptown Collective". September 20, 2011. Archived from the original on September 2, 2019. Retrieved October 4, 2022.
- ^ Lewis, Susana; Lewis, Charles (24 March 2012). A Taste of Paradise: A Feast of Authentic Caribbean Cuisine and Refreshing Tropical Beverages for Health and Vitality. Psy Press. ISBN 978-1-938318-00-9.
- ^ Gonzalez, Clara (8 June 2022). "Why are mashed green plantains called "mangú"?". Dominican Cooking. Archived from the original on 2 September 2019. Retrieved 5 July 2019.
Further reading
edit- Garth, Hanna (2013). Food and Identity in the Caribbean. London and New York: Bloomsbury. ISBN 9780857853592.