Baltic Maid

Mangu with sautéed Onions and Salami from the Dominican Republic

Posted on | September 4, 2012 | 10 Comments

Ever since I tried plantains I just really cannot get enough of them. The sweet flavour goes so well with so many dishes. And there are many different ways to prepare them. The preparation seems very similar to the way we Germans prepare potatoes. You can fry plantains, cook them and mash them, or add them into dishes like casseroles etc.

This recipe makes mashed plantains, usually green plantains are used for this, served with fried salami and onion rings. This is a popular breakfast dish in the Dominican Republic. I admit this is a little too heavy for me in morning but served with a salad or a side of steamed vegetables this makes an excellent dinner. Either way, it’s a rather heavy dish but so worth a try.

Ingredients

  • plantains, green to yellow
  • olive oil
  • salt
  • salami slices
  • onions, cut into thin rings
  • garlic, grated

Directions

Peel the plantains. Cook them in boiling water until they’re soft.

In the meantime, fry the salami slices in a frying pan until they become crisp. Take the fried salami slices out of the pan. I did not need any extra oil since the salami had plenty of fat on its own for frying but if necessary add a little olive oil.

Then add a little olive oil to the same pan and fry the onion rings until they become brown. Then take them out of the pan. Fry the grated garlic until fragrant.

When the plantains are soft, take them out of the boiling water and place them in a bowl. Mash them with a potato masher or fork. Add the fried garlic and any remaining oil/fat from the pan. Most likely additional olive oil will need to be added to the plantains when mashing them. Add salt to taste. Green plantains will need more salt then yellow ones.

Normally, you place the mashed plantains on a plate and pile the salami and fried onions on top. I decided to mold the mangu to make it look more appetizing. Take small bowls and lightly greased them with olive oil. Then press some of the mashed plantains into the bowls and invert them onto a plate. Place the salami slices around the mashed plantains and top the mangu with the onions. Drizzle the plantains with some extra olive oil if you feel it is needed.

Guten Appetit!

Mangu (zerstampfte Kochbananen) mit gebratenen Zwiebeln und Salami aus der Dominikanischen Republik

Zutaten

  • Kochbananen (Plantains), grün bis gelb
  • Olivenöl
  • Salz
  • Salamischeiben
  • Zwiebeln, in Ringe geschnitten
  • Knoblauch, gerieben

Zubereitung

Die Kochbananen schälen und in kochendem Wasser kochen bis sie weich werden.

In der Zwischenzeit, die Salamischeiben in einer Pfanne braten bis sie knusprig werden. Anschlieβend die Salami aus der Pfanne nehmen. Ich habe zum Braten kein Öl verwendet, da die Salami ausreichend eigenes Fett hatte. Falls es aber notwendig sein sollte, dann etwas Olivenöl in die Pfanne geben.

Die Zwiebelringe in Olivenöl in einer Pfanne braten bis sie braun werden, dann aus der Pfanne nehmen. Den Knoblauch in der Pfanne duftend anbraten.

Die Kochbananen aus dem kochenden Wasser nehmen, wenn sie weich gekocht sind und dann in eine Schüssel geben. Mit einem Kartoffelstampfer (oder einer Gabel) wie Stampfkartoffeln zerstampfen. Den Knoblauch und das Öl aus der Pfanne sowie zusätzliches Olivenöl zu den Kochbananen geben und untermischen. Mit Salz abschmecken. Grüne Kochbananen benötigen mehr Salz als gelbe.

Normalerweise werden die zerstampften Kochbananen (Mangu)  nun auf einen Teller gegeben und die gebratenen Salamischeiben und Zwiebelringe darüber verteilt. Ich habe es allerdings in kleine Förmchen gegeben, damit es etwas appetitlicher aussieht. Dazu habe ich kleine Schüsselchen/Förmchen mit Olivenöl eingefettet und das Mangu dann die Formen gepreβt. Die Formen mit dem Mangu auf einen Teller stürzen. Die Salamischeiben um die Kochbananen herum verteilen und die Zwiebeln auf das Mangu geben. Bei Bedarf ein klein wenig Olivenöl über die Kochbananen gieβen.

Guten Appetit!

Source:  Fifi’s Fufu

Comments

10 Responses to “Mangu with sautéed Onions and Salami from the Dominican Republic”

  1. Jim G.
    September 4th, 2012 @ 13:14

    I really love plantains this way…this combination looks so good…can’t wait to make this one…I doubt it will look as nice as yours:-) your pictures are really nice.

  2. BalticMaid
    September 5th, 2012 @ 00:32

    Thank you, Jim! If you like plantains prepared like this you’ll love this combination with onions and salami for sure. Thanks again… :-)

  3. My Italian Smörgåsbord
    September 6th, 2012 @ 06:06

    where do you find these wonderful recipes? this looks just insanely good!!! I want it NOW!
    and your presentation is so professional… could you please come here and style my food too? :)
    will so totally make these, thank you for the inspirations.

  4. BalticMaid
    September 10th, 2012 @ 16:05

    @ My Italian Smörgåsbord: Awww… Thank you… Please do try it. I think you’d love it as much as I do. :-)

  5. Aimee
    September 11th, 2012 @ 06:16

    I am so impressed and delighted by this recipe. As a Dominican it looks just as if you were seating at a resort breakfast launch.. Have u ever been there?

  6. Carrie
    September 12th, 2012 @ 08:44

    What an awesome and unique recipe. I’ve never seen anything like it….I will certainly be trying it soon. I love plantains!

  7. מתכונים
    September 12th, 2012 @ 10:48

    WOW, looks amazing :) Love your blog

  8. BalticMaid
    September 15th, 2012 @ 12:52

    @ Aimee: Thank you!!! Unfortunately, I haven’t been there yet. I’d love to go though. My brothers went there and they loved it. And a friend of mine lived there for a while. I would love to see your country. It’s definitely on my bucket list… :-)

    @ Carrie: Thank you! I really hope you’ll try this. If you love plantains most likely you’ll love this dish as well.

    @ מתכונים : Thank you!

  9. Rebeca
    January 18th, 2013 @ 13:22

    I adore mangu. You should really try using vinegar onions instead of regular fried onions. Makes the dish that much more authentic. Really interesting twist on a classic!

  10. BalticMaid
    January 19th, 2013 @ 00:29

    @ Rebeca: Thanks for the tip. I will try this next time. And thanks for visiting! :-)

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