In a quiet neighborhood of Santiago de los Caballeros, every Sunday dawned with the unmistakable aroma of bananas, boiled, onions stir-fried and freshly brewed coffee. At the heart of this routine was doña Carmen, a woman of wise hands and generous heart, which kept alive a tradition that transcended generations: prepare the authentic mangú dominicano.
Doña Carmen had learned to do mangú of his grandmother, a woman of the Cibao who taught him not only the recipe, but the love and respect that should be put in each step. “The mangú is not just food,” he told his grandmother. “It's union, is love, is history.”
His 68 years, doña Carmen was cooking with the same enthusiasm as always. From very early on, she placed the green bananas in the pot with water and salt, remembering that the easy part was the basis of everything. Meanwhile, her granddaughter Lucy —a girl curious of just 9 years— he sat by your side with a cutting board and a knife is dull, anxious to help. “Today you do the onions, but remember: with love and patience,” he told his grandmother.
Lucia, with care, stung the onions and left it in vinegar and salt, just as you were taught, and then sofreírlas with a minimal touch of oil. At his young age, already understood that it was not just cooking, but for honor is a custom that joined his family every weekend.
Once cooked bananas, doña Carmen took them out with care, the drain and the majaba slowly, adding butter and a little of the cooking water to achieve that smooth and creamy texture that both liked her husband, don Rafael. In the kitchen you could hear laughter, advice, and even a song of the past, while the eggs are fried in the skillet.
Finally, put everything in the dishes: the mangú in the center, the eggs to one side and the onions on top, capping off with color and flavor of the delicacy Sunday. The table was full of grandchildren, children and neighbors knew that, if it was a Sunday, in the house of doña Carmen had good food... and the warmth of home.
That breakfast was not just a food for the body, but also an act of love. It was a tradition that connected generations, and that, thanks to doña Carmen and her granddaughter, would continue to live for many more years.
In every corner of the Dominican Republic, there is a dish iconic that delights all the dominicans: the delicious mangú banana. For your Home in Harmony, we teach you to prepare it, step by step, ensuring a taste of authentic and traditional. To begin with this recipe, we will gather the essential ingredients that will make your mangú a unique experience. So get to work!
Ingredients :
- Two or four bananas green
- An onion
- two eggs
- Oil
- A pinch of salt cold water vinegar
- butter
First, take the bananas, and then remove the shell completely. To make sure that they are well cleaned, use a knife to gently scrape the surface, eliminating any remaining skin or parts that may be rough. Once peeled, cut the bananas in half lengthwise. This step not only helps the bananas are cooked evenly, but also speeds up the cooking process.
Place the chunks of banana in a large pot with enough water to cover them completely. Add a tablespoon of salt to the water, which will enhance the natural flavor of the banana and will help to maintain their texture during cooking. Takes the pot over medium-high heat and allow the water to reach the boiling point.
While the plantains are cooked, revísalos occasionally to make sure they won't fall apart too. A good indication that you are ready is when, when you press gently with a fork or spoon, pieces break easily. This typically takes between 15 and 20 minutes, depending on the ripeness of the bananas and the size of the pieces.
Once cooked, remove from the hot water with care to avoid burns, and drain well. You are now ready to be used in the recipe that you want, whether it is for a delicious mangú dominicano or any other dish you want to prepare.
With a covered or a majador proceed to mash the bananas until re pure this mix with butter while you take a little bit of water, so that it does not harden while you grind it. when it is ready and soft.
fry the eggs in the jump of the quantity you would like and if you want you can also make an onion sofrito, this is optional, to give a rich flavor to the mang, biting the onion in a pan with a little oil, toss the onions with a little vinegar and salt. Move it ( if you do not want to consume too much oil can put the onion an hour before in vinegar with salt).
In a bowl we put the Mangu and the egg can go as you like, and onion.
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