Mashed Green Plantains with Onions Recipe

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Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeMangú is a ubiquitous side dish in the Dominican Republic and you will often find it served with eggs and salami for breakfast. However, it pairs well with just about any main dish in this cookbook. The “pickled” onion topping provides a wonderful contrast of flavor for this hearty, sticks-to-your-ribs side dish. You can even use the onions to garnish steak or pork chops, too!

  • Yield: 4 to 6 Servings


For the Mangu
  • 4 green plantains, peeled and cut
  • 1 tsp (6 g) plus 1 pinch of fine Himalayan salt, divided
  • ¼ cup (60 ml) extra-virgin olive oil, butter (if tolerated), lard or ghee
  • ½ cup (60 ml) extra-virgin olive oil, butter (if tolerated), lard or ghee
For the Cebolla
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 large red onion, cut into thin slices
  • 1 tsp (6 g) fine Himalayan salt
  • 2 tbsp (30 ml) distilled white vinegar or coconut vinegar
How to Make It
    Prepare the Mangu
  1. To peel green plantains, first slice off both tips with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in a bowl of water with about 1 tablespoon (6 g) of salt for 10 to 15 minutes.
  2. Cut the peeled plantains in half through the center and then cut each piece in half lengthwise. Place in a pot and cover with 1 inch (2.5 cm) of water plus the pinch of salt and heat over high heat until boiling. Boil for 20 to 25 minutes, or until the plantains are fork-tender.
  3. Meanwhile, prepare the cebolla. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt and sauté until the onion is tender, about 5 minutes. Reduce the heat to low and stir in the vinegar. Keep warm over low heat until ready to serve with the mangú.
  4. Once the plantains are tender, drain them and place in a large mixing bowl. Add your fat of choice and 1 teaspoon (6 g ) of salt. Use a potato masher or a sturdy fork to mash the plantains. After the fat has combined with the plantains, add the cold water and continue to mash for another minute or two, until it forms a nice creamy consistency. Using cold water supposedly improves the texture of the mashed plantains and helps them stay soft when reheating leftovers. If necessary, you can add extra water ¼ cup (60 ml) at a time, until the texture is very smooth.
  5. Serve the mangu with a generous portion of cebolla on top.
  6. Store leftovers in the fridge in an airtight container. You can reheat leftovers in a covered dish in the oven.

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