This is a traditional dish from the Dominican Republic. I first tried it during college while visiting my dear friend Mirta’s Dominican family. It is often served with fried eggs, salami and/or fried cheese. This vegan option is delicious and really easy.
- 4-6 green plantains (not ripe)
- a little more than 1/2 cup extra virgin olive oil
- sea salt to taste
- 1 large red onion
- 1 1/2 teaspoons vinegar
- water for boiling (2 cups reserved from cooked plantains)
Non-vegan options: Use butter instead of olive oil. Or add 1/2 cup grated cheese (Gouda or Sharp Cheddar)
Start with 4-6 plantains (depending on how many you are serving- 1 platano per person is my guess)
Cut and peel the plantains. Chop ends, make a slice lengthwise, use thumb to separate thick skin from fruit.
Cut plantains into chunks, place in large pot, cover with water and bring to boil. Once water starts to boil, plantains should be done within 10 minutes. (You’ll know when they change a deeper yellow color and you can easily insert a fork into a piece.)
While you are waiting for plantains to boil. Slice one red onion. Saute in skillet in 1/4 cup olive oil. Once onions start to become translucent add vinegar, stir, let simmer for a couple more minutes and remove from heat.
Once plantains are done. Remove cooked plantains from water (save 2 cups of the water to add while mashing).
Mash cooked plantains. Gradually add water, 1/3 cup olive oil and salt. Continue mashing and mixing until smooth (some lumps are okay- the plantains will stiffen as they cool). Top with sauteed onions and serve immediately.
Note: So, since I was reminiscing about when I first had mangu at Don~a Fabia’s house I HAD to make queso frito to go with it. Oh yes I did make fried cheese… and it wasn’t organic… and it wasn’t vegan… and it was delicious. Will I be making it again any time soon? No. But in case you want to try it here is the link: queso frito