Mangu con Los Tres Golpes is a must try Dominican breakfast
Mangu con Los Tres Golpes is a traditional Dominican breakfast prepared by Gillnetter staff writer Sheila Medrano.
Happy Hispanic Heritage Month!
In honor of it being the first day of Hispanic Heritage Month, I wanted to share my favorite food from my culture. Mangu con Los Tres Golpes! Que es Mangu? Mangu con Los Tres Golpes is a traditional meal that includes smashed plantains, fried white Dominican cheese, fried eggs, fried Dominican salami, and we can’t forget about the sautéed red onions.
Mangu Con los Tres Golpes directly translates to Mangu (smashes plantains) and the three hits. Why? Because it always hits the right spot. This meal is usually eaten as a breakfast but is eaten really anytime my Dominicans are hungry. There are many delicious Dominican cuisines in our culture but Mangu y los Tres Golpes is something that Dominicans can not resist. Just like my mom says “Es un desayunos delicioso!” [It’s a delicious meal!]
This meal is so quick, easy, and so flavorful.
History
Dominicans got the idea of Mangu plantains from Africans. During the slave trade in the 1500s, the slaves brought Fufu from Ghana. FuFu and Mangu are very similar. While fufu can be made from Yucca or Plantains it is different from Mangu because fufu has a more starchy and doughy texture to it. Whilst many would compare Mangu to a thicker and a more filling version, more like smashed potatoes, depends on who makes it. This meal is perfect for Dominican people, not only because it is delicious, but also because it is quick, cheap, and flavorful.
Recipe
The recipe calls for plantains and regular chicken eggs, one to two per person is usually enough. Queso blanco, or Queso de freir, is usually the cheese used in this recipe. This cheese is very specific because it has a high melting point so it’s easy to fry without having to coat it with anything. The Dominican salami or Salchichón that is used in this dish is a mixture of beef and pork, which is a large pre-cooked sausage that you then cut into the thickness that you desire. And lastly the sautéed onions, where you just add some oil and a little vinegar and once you let that marinate, it’s all set. In the Dominican Republic if you don’t already have an avocado tree and have some extra cash, you can go out and get yourself a ripe, savory avocado from the vendedores.
How to make
- Turn biggest burner on the stove on and get a pot with water about ¾ of the way and put it on the stove for it to start boiling.
- Peel your plantains with a knife by making slits next to the ridges and then peeling like you would a banana.
- Once you have peeled the plantains cut the plantains into about 6 or 7 pieces and add to the water
- Once the water is boiling you can get your queso de freir, and salami and start cutting them.
- Your going to want the salami to be about ¼ of an inch thick and the cheese about the same
- When done cutting, get a fork and check to see if the plantains are soft enough to mash and get get some oil on a skillet to fry your eggs, cheese, and salami
- Now you can start frying your sides
- Once the plantains are ready, take the water out and make sure to leave a little in there so the plantains are easier to mash. Add some butter (two heaping tablespoons) or oil and you can use either a cup or fork, the traditional way, to mash the plantains.
- When it is smooth enough, you should continue to fry everything. Start with the cheese. Then fry the eggs, then the salami in the same oil. The Cheese should be a brown and a crispy texture, the salami should be nice and crispy and have a darker brown color and the eggs should be sunny side up
- Last but not least, fry your onions. Get a teaspoon of vinegar and a little oil and cook them until soft (about five minutes) and they should be all set. Now you have made Mangu con los Tres Golpes. Buen Provecho!
Sheila Medrano is a Senior here at GHS. This is her first year working as a staff member for the Gillnetter. Her favorite things to do on her free time...
