Entree: Dominican Republic – Northern Culinary Region – Mangú con Los Tres Golpes (Mashed boiled green plantains served with fried salami, fried cheese, and fried eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

4 large green plantains, 1.1 kg whole (about 770 g peeled edible plantain; estimated)
Water, 960 ml plus additional water as needed to cover plantains
Salt, 5 g plus additional to taste
Unsalted butter, 30 g
Vegetable oil, 30 ml (about 28 g), divided for frying
Dominican salami, 8 slices, 170 g total (estimated edible portion: 170 g)
Queso blanco (frying cheese), 225 g, cut into 8 slices (estimated edible portion: 225 g)
4 large eggs, about 200 g in shell (about 176 g edible egg; estimated)
1 medium red onion, thinly sliced, about 110 g edible weight (estimated)
White vinegar, 30 ml
Warm water for pickling onions, 60 ml
Sugar, 0.5 g (optional, for pickling)
Black pepper, freshly ground, to taste
Fresh cilantro, chopped, 8 g (optional; scallions may be used instead)

Instructions

1. 1. Peel the plantains, cut them into 5 cm pieces, and place them in a pot. Add enough water to cover and 5 g salt. Bring to a boil, then simmer for 18–25 minutes, until very tender.
2. 2. While the plantains cook, combine the sliced red onion, vinegar, 60 ml warm water, optional sugar, and a pinch of salt. Set aside to pickle.
3. 3. Heat half the vegetable oil in a skillet over medium-high heat. Fry the salami slices for about 2–3 minutes per side, until crisp at the edges. Transfer to a plate lined with paper towels.
4. 4. Use the remaining vegetable oil as needed to fry the cheese slices over medium heat, about 2–3 minutes per side, until golden. Transfer to a plate lined with paper towels.
5. 5. Fry the eggs in the skillet, adding a little extra oil or butter only if needed. Season with salt and black pepper, and cook until the whites are set and the yolks are done to preference.
6. 6. Drain the plantains, reserving 30–45 ml of cooking liquid. Mash the plantains with the butter, adding reserved liquid a little at a time until smooth. Adjust salt to taste.
7. 7. Divide the mangú among four plates. Serve with the fried salami, fried cheese, and eggs. Spoon pickled onion over the mangú and add optional cilantro garnish.
8. 8. Serve immediately while hot.