Mangu with Savory Bacon and Onions
Mangu is a beloved traditional dish from the Dominican Republic, offering a delightful blend of mashed green plantains, crispy bacon, and sautéed onions. This dish is often enjoyed as a hearty breakfast and pairs wonderfully with fried or scrambled eggs. The creamy texture of the plantains combined with the savory flavors of bacon and onions creates a comforting meal that is both filling and satisfying. Embrace the vibrant culture of the Dominican Republic with this flavorful recipe!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
green plantains
2 (peeled)
water
3 cups (for boiling)
butter
1 tablespoon (for mashing)
salt
2 teaspoons (for boiling and adjusting flavor)
red onion
1/2 cup (sliced)
bacon
4-6 pieces (cut into small pieces)
bacon fat
1 tablespoon (reserve from cooked bacon)
Instructions
1
Begin by preparing the green plantains. Cut off both ends of each plantain, then slice them in the middle or into thirds if they are particularly large. Make a lengthwise incision from one end of the cut to the other, as well as a horizontal cut a quarter of the way around. Carefully peel off the skin using the edge of the knife, aiming to remove all the skin without damaging the flesh.
2
In a large pot, bring 3 cups of water to a boil. Add the peeled plantains and sprinkle in 2 teaspoons of salt. Boil the plantains until they become tender when pierced with a fork, approximately 20-25 minutes. Once cooked, drain the plantains but reserve the broth for mashing.
3
Mash the boiled plantains in a mixing bowl, gradually adding the reserved broth along with 1 tablespoon of butter to achieve a smooth and creamy consistency. Adjust the salt to taste and set aside.
4
While the plantains are boiling, heat a skillet over medium heat. Add the small pieces of bacon and fry until they become crispy. Once done, remove the bacon from the skillet and drain it on paper towels, leaving a tablespoon of the bacon fat in the pan.
5
In the same skillet, add the sliced red onions to the bacon fat and sauté until they are softened and translucent. If desired, crumble the crispy bacon back into the skillet and stir to combine with the onions.
6
To serve, transfer the mashed mangu to a serving platter and top generously with the sautéed onions and bacon mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mangu?
Mangu is a beloved traditional dish from the Dominican Republic consisting of mashed green plantains typically served with various toppings.
Where does Mangu originate from?
This dish originates from the Dominican Republic.
What are the main ingredients in this Mangu recipe?
The main ingredients are green plantains, water, butter, salt, red onion, and bacon.
When is Mangu traditionally eaten?
Mangu is often enjoyed as a hearty breakfast dish.
What kind of plantains should be used for Mangu?
You should use green plantains for the traditional savory flavor and firm texture needed for mashing.
How do you peel a green plantain?
Cut off the ends, make a lengthwise incision, make a horizontal cut partway around, and carefully peel the skin using the edge of a knife.
How long should I boil the plantains?
Boil the plantains for approximately 20-25 minutes until they are tender when pierced with a fork.
Should I throw away the boiling water after cooking the plantains?
No, you should reserve some of the broth to add back during the mashing process for a smoother consistency.
How do I make the Mangu creamy?
Achieve a creamy consistency by gradually adding reserved boiling water and a tablespoon of butter while mashing.
What type of onion is used in this recipe?
This recipe specifically uses red onions, which are sliced and sautéed.
How is the bacon prepared for Mangu?
The bacon should be cut into small pieces and fried until it becomes crispy.
What should I do with the bacon fat?
Reserve about a tablespoon of bacon fat in the skillet to sauté the onions for extra flavor.
What are common side dishes for Mangu?
Mangu pairs wonderfully with fried or scrambled eggs.
How many plantains does this recipe require?
This specific recipe calls for 2 green plantains.
Is Mangu a filling meal?
Yes, it is described as a hearty and satisfying meal due to the starchy plantains and savory toppings.
How much salt is added to the boiling water?
The recipe suggests adding 2 teaspoons of salt to the 3 cups of boiling water.
At what stage do I add the bacon to the dish?
The crispy bacon is crumbled back into the sautéed onions and then used as a topping for the mashed plantains.
Can I adjust the salt levels?
Yes, you should adjust the salt to your personal taste after mashing the plantains.
What is the texture of the onions after sautéing?
The red onions should be sautéed until they are softened and translucent.
How much bacon fat is used for the onions?
One tablespoon of reserved bacon fat is used to sauté the sliced red onions.
Is this a breakfast or dinner dish?
While it can be eaten at any time, it is traditionally enjoyed as a hearty breakfast.
How many pieces of bacon are recommended?
The recipe suggests using 4 to 6 pieces of bacon.
What is the first step in preparing Mangu?
The first step is preparing the green plantains by cutting the ends and peeling them.
What amount of water is needed to boil the plantains?
The recipe requires 3 cups of water for boiling the plantains.
Should the bacon be drained?
Yes, once fried, remove the bacon and drain it on paper towels before crumbling it back in.
What kind of flavor profile does this dish have?
It has a savory, salty flavor profile with creamy textures and crispy bacon accents.
Can I use butter for mashing?
Yes, 1 tablespoon of butter is used during the mashing process for flavor and creaminess.
What do I do if my plantains are very large?
If they are particularly large, slice them into thirds before boiling.
How is Mangu served?
Transfer the mashed plantains to a platter and top generously with the sautéed onion and bacon mixture.
What culture does this recipe represent?
This recipe represents the vibrant culinary culture of the Dominican Republic.