Mangu

Ingredients

• 4 green plantains, peeled and cut into thirds
• 1 teaspoon salt, plus more to taste
• 1 cup reserved cooking water
• 2 tablespoons butter
• 1 red onion, thinly sliced
• 1/4 cup white vinegar
• 1/2 teaspoon salt, for the onions
• 2 tablespoons olive oil
• 4 fried eggs, for serving
• 4 slices fried Dominican salami, for serving
• 4 oz fried queso frito, for serving

Before you cook

• Peel the plantains and cut each into three pieces.
• Thinly slice the red onion.

Steps

1. Toss the sliced onion with the vinegar and 1/2 teaspoon salt in a small bowl and set it aside to quick-pickle.
2. Place the plantain pieces in a pot, cover with water, and add 1 teaspoon salt.
3. Bring to a boil and cook for 15 to 20 minutes, until the plantains are completely fork-tender.
4. Reserve 1 cup of the cooking water, then drain the plantains.
5. Mash the hot plantains with a fork or potato masher, adding the reserved cooking water gradually until smooth.
6. Beat in the butter until the mash is creamy, then season with salt to taste.
7. Warm the olive oil in a small skillet over medium heat and sauté the pickled onions for 2 to 3 minutes, until softened.
8. Spoon the mashed plantains onto plates and top generously with the sautéed pickled onions.
9. Serve alongside fried eggs, fried salami and queso frito.