Breakfast is the most important meal of the day. At least, I am a firm believer that it should be. As a self-proclaimed breakfast snob, I’m excited to be sharing a breakfast recipe with you today! Today’s recipe comes from the Dominican Republic. FH has been present in the DR since 1979 when relief assistance was provided to survivors of Hurricane David and Tropical Storm Frederico. Now, Food for the Hungry is present in 55 communities and have over 7,000 sponsored children in the country. Click here to learn more about FH’s work in the DR!

Mangú is a dish that is essentially mashed plantains. This process requires boiling the plantains and mashing them with a combination of salt, oils, and butter. Traditionally, Mangú is served with fried eggs, fried cheese, and fried Dominican salami. This whole breakfast dish is called Los Tres Golpes, which means “the three strikes.” Follow along as we prepare this recipe!

 

Ingredients for Mangú con Los Tres Golpes:

1 cup of vinegar

6 plantains (unripe)

1 red onion

Canola oil

Frying cheese (regular cheese will melt)

Flour

Dominican Salami (Salami Frito)

6 tbs butter

6 eggs

1 avocado (optional for serving)

*Note: this recipe is for 6 servings

 

Directions for Mangú con Los Tres Golpes: Phase 1

Chop your large red onion up into slices.

Place your sliced onions in a medium bowl and add 1 cup of vinegar to soak along with a large pinch of salt. Let your onions soak for an hour while you prepare the rest of the meal.

Peel each of your plantains by cutting off the ends and cutting into the skin. Peel the skin off and cut each plantain into four slices.

Fill a pot with your plantains and be to add enough water so there is 1 inch of water above them. Add salt to taste. Boil the plantains on high for 30 minutes.

Cut your frying cheese into slices and coat in flour on both sides. I added flour to a bowl and rolled each piece around.

Phase 2

Add about half a cup of canola oil to your pan. Let the cheese cook until golden on both sides. When your cheese is done cooking, slice your salami into 1/4″ slices and add to the same oil from the cheese. Let these cook until crispy and brown.

After the plantains have become soft, drain all water except for 1 cup. Add the 1 cup of plantain cooking water back into the pot along with 6 tablespoons of butter. Add some salt and mash the plantains together until the texture is smooth.

In a separate pan, add a tablespoon or two of canola oil and sauteé the red onions for about 10 minutes.

Cook up a few Sunny-side-up eggs to complete the breakfast.

Voila!

Your breakfast is hot and ready to enjoy! It is common to slice up an avocado and eat with your meal if you prefer.

 

Other recipes you may enjoy:

Emudro Recipe [West Africa]

Doro Wat Recipe for Easter [Ethiopia]

Causa [Peru]

Chicken Adobo Recipe [Philippines]

 

 

Source of original article: Food for the Hungry (www.fh.org).
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