Dominican mangu (mashed plantains)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4
- Category: Breakfast
- Cuisine: Caribbean
- 4 large green plantains, peeled
- 1 large red onion, sliced
- a knob of dairy free butter (see my recipe)
- 2 tbsp of coconut oil
- 1 tbsp of apple cider vinegar
- 2 tsp of himalayan
- ** egg and/or salami for opting for non vegan option
- Cut each peeled plantain horizontally down the middle so you should be left with 8 giant pieces in total.
- Fill a large saucepan with 3/4 of water, add the plantain then bring to the boil and reduce to a simmer.
- Add 1tsp of pink salt to the hot water and cook until the tender.
- Remove the plantain from the water with a slotted spoon and discard the majority of the water. You will need approximately 1 cup worth of water to aid breaking down the plantain.
- Use a potato masher to mash the plantain while adding a small amount of water at a time until the desired texture is achieved. How much water you use will vary according to preferred consistency.
- Once the plantain resembles mashed potato add a knob of butter.
- Heat the coconut oil in a frying pan and sautee the red onions until they become transparent.
- Season with the remaining salt and sprinkle the apple cider vinegar over the onions.
- Serve alone or with the option salami and egg.