Mangú

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Mangú
Dominican Mangu.jpg
Course main course or side dish
Place of origin Dominican Republic
Main ingredients Green plantains
Variations Mofongo, Fufu, Tacacho, Cayeye
Cookbook:Mangú  Mangú

Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.

Etymology[edit]

The word is of African (possibly Bantu) origin.[citation needed]

Description[edit]

Mangú is made up of boiled green plantains. The plantains are then mashed with the water it has been boiling in. It is topped with sauteed red onions that have been cooked with apple cider vinegar. Queso Frito (fried cheese), fried salami, eggs or avocado can also usually added as side dishes. Los tres golpes literally "the three hits" is a term meaning mangú with cheese, salami and eggs.

Origin[edit]

Boiled mashed plantains can be traced back to Africans in the Congo region who came to the island during the height of the slave trade. The original word was something akin to mangusi and referred to almost any root vegetable that was boiled and mashed.

External links[edit]

See also[edit]