Mangú Explained

Mangú
Alternate Name:Mazamorra (squash version)
Country:Dominican Republic
National Cuisine:Dominican Republic cuisine
Course:Breakfast, main course or side dish
Served:Hot
Main Ingredient:Green plantains, red onion, vinegar
Minor Ingredient:Queso frito, fried eggs, fried Dominican salami
Variations:Mofongo, fufu, tacacho, cayeye

Mangú is Dominican Republic's national breakfast.[1] This traditional Dominican dish can also be served for lunch or dinner.[2]

Method

Mangú 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

Los 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 beef or 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

Boiled 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

Fufu 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

A 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

Further reading

Notes and References

  1. Book: Torres, A. . Latinos in New England . Temple University Press . 2006 . 978-1-59213-418-2 . registration . es . 12 November 2019 . 106.
  2. Book: Garth, Hanna . Food and Identity in the Caribbean . 2013-05-08 . A&C Black . 978-0-85785-358-5 . 70 . en.
  3. Book: Flavors of the Caribbean: A Culinary Journey through West Indian Cuisine . Picante . Pablo .
  4. Web site: Mangú con Los Tres Golpes: What Is It, History & How to Make It. 22 December 2020 . April 19, 2023.
  5. Web site: DR Travelogue: The Magnificent Mangu | Washington Heights, Inwood & Harlem Online | The Uptown Collective. September 20, 2011. October 4, 2022. September 2, 2019. https://web.archive.org/web/20190902173335/https://www.uptowncollective.com/2011/09/20/dr-travelogue-the-magnificent-mangu/. live.
  6. Book: A Taste of Paradise: A Feast of Authentic Caribbean Cuisine and Refreshing Tropical Beverages for Health and Vitality. 978-1-938318-00-9 . Lewis . Susana . Lewis . Charles . 24 March 2012 . Psy Press .
  7. Web site: Gonzalez . Clara . Why are mashed green plantains called "mangú"? . Dominican Cooking . 8 June 2022 . 5 July 2019 . 2 September 2019 . https://web.archive.org/web/20190902213621/https://www.dominicancooking.com/532-mangu-mashed-plantains.html#3 . live .