Mangú
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| Course | main course or side dish |
|---|---|
| Place of origin | Dominican Republic |
| Main ingredients | Green plantains |
| Variations | Mofongo, Fufu, Tacacho, Cayeye |
 Cookbook: Mangú  Media: Mangú |
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Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.
Etymology[edit]
The word came after a US marine exclaimed "Man, good!" after eating mashed plantains during the first United States invasion of the Dominican Republic.[1]
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]
References[edit]
- ^ Garth, Hannah, ed. (2013). Food and Identity in the Caribbean. New York: Bloomsbury Academic. pp. 142–143. ISBN 978-0-85785-357-8.
Garth, Hanna 2013 Food and Identity in the Caribbean. London and New York: Bloomsbury. http://www.bloomsbury.com/us/food-and-identity-in-the-caribbean-9780857853592/
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