Mangú

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Mangú
Mangu dominicano --Contenido- -Lonjas de salami fritas -Lonjas de queso blanco -Mangu o puré de plátano verde -Mantequilla --Este es un plato típico en el desayuno dominicano --República Dominicana - 2013-10-08 14-28.jpg
CourseBreakfast, main course or side dish
Place of originDominican Republic
Associated national cuisineDominican Republic cuisine
Serving temperatureHot
Main ingredientsGreen plantains
Ingredients generally usedred onion, Queso Frito, eggs, bologna
VariationsMofongo, Fufu, Tacacho, Cayeye

Mangú is a Dominican traditional dish[1] served for breakfast, lunch or dinner.

Mangú is made up of boiled (either ripe or green) plantains. The plantains are then mashed with butter, margarine or oil in the water in which they were boiled. The dish is topped with sautéed red onions that have been cooked with vinegar. Queso Frito (fried cheese), fried bologna (also known as Dominican salami), and eggs are often added as side dishes. Los tres golpes, literally "the three hits," is a term meaning mangú with cheese, bologna, and eggs.

Origin[edit]

Boiled mashed plantains can be traced back to Africans in the Congo region who were brought to the island during the slave trade. The original word was something akin to "mangusi" and referred to almost any root vegetable that was boiled and mashed.[2]

The most likely explanation is that this is a word of African origins[3], as there is no contemporary evidence of an American origin for the word.[citation needed]

See also[edit]

References[edit]

  1. ^ Torres, A. (2006). Latinos in New England (in Spanish). Temple University Press. p. 106. ISBN 978-1-59213-418-2. Retrieved 12 November 2019.
  2. ^ Mangú origin
  3. ^ Gonzalez, Clara. "Why are mashed green plantains called "mangú"?". Dominican Cooking.

Further reading[edit]

  • Garth, Hanna (2013). "Food and Identity in the Caribbean". London and New York: Bloomsbury. ISBN 9780857853592. Missing or empty |url= (help)