Mangú con los Tres Golpes (Dominican Plantain Mash Breakfast)

Boil the plantains

Peel the plantains, cut each into 4 pieces, and put them in a pot with the water and 1 teaspoon of salt. Boil for 18-20 minutes, until a fork slides in easily.

• 4 green plantains
• 1 tsp salt
• 2 L water

✅ Done when: a fork slides in easily

Pickle the onions

While the plantains boil, heat the oil in a frying pan over medium heat and cook the onion rings for about 2 minutes, just to soften. Stir in the vinegar and a pinch of salt, cook 1 minute more, then set aside.

• 1 tbsp vegetable oil
• 2 red onions
• 3 tbsp white vinegar
• a pinch salt

✅ Done when: onions are softened and glossy

Mash the mangú

Scoop out 250 ml of the cooking water into a cup and let it cool completely. Drain the plantains, then mash them with the butter and the remaining salt, adding the cold water a little at a time until smooth and creamy.

• 250 ml cold cooking water
• 40 g butter
• about 1/4 tsp salt

✅ Done when: mash is smooth, creamy and lump-free

Fry the salami and cheese

Heat the remaining oil in a large frying pan over medium heat. Fry the salami slices about 2 minutes per side until browned, then fry the cheese slices 1-2 minutes per side until golden outside and soft inside.

• 2 tbsp vegetable oil
• 250 g Dominican salami
• 250 g frying cheese

✅ Done when: salami is browned and cheese is golden and crisp

Fry the eggs

In the same pan over medium heat, fry the eggs to your liking, about 2-3 minutes for a runny yolk or longer if you prefer it firmer.

• 4 eggs

✅ Done when: whites are set and yolk is cooked to your liking

Serve

Spoon the mangú onto plates, top with the pickled onions, and serve alongside the fried salami, cheese and eggs: los tres golpes.

• all mangú from step 3
• all pickled onions from step 2
• all fried salami and cheese from step 4
• all fried eggs from step 5