Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions. All Rights Reserved. Rating: 4. Read Reviews Add Review.
In my ongoing fieldwork, these two dishes have continually been used to distinguish Puerto Rican from Dominican cuisine. However, recent interviews with Dominican informants have revealed that they, too, claim mofongo as a national dish. Personally, I have to admit that these moments have created some conflict between my role as researcher and my national identity, as Puerto Rican. The first urges me to stay calm and continue listening, while, at the same time, my Puerto Rican self wants to argue against the assertion, and reclaim mofongo as uniquely Puerto Rican. Fortunately, the researcher in me wins these battles, while also prompting me to look further into this claim.
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Recipe at a Glance
Mangu is truly an iconic Dominican dish! And green plantains altogether are just special. Dominicans and platanos are essentially synonymous. The two go hand in hand. This dish is a powerhouse. A legend.
When I met my husband, I was introduced to the amazing breakfast dish called mangu. This would typically be eaten with a fried white cheese and fried salami, but you can also eat this as your side dish to bacon or sausage and eggs. Prep time: 10 minutes Cook time: 25 minutes Notes: I recommend making the mangu texture the way you like mashed potatoes. You ca keep this firmer with chunks of plantains, or add water to smooth it out. My favorite part about mangu is the pickled red onions on top. This is a step you definitely do not want to skip.