Dominican Mangú with Sautéed Onions and Salami

Ingredients

• 3 Green Plantains
• 1 TL Salt
• 2 EL Butter
• 60ml Plantain cooking water or warm water
• 1/2 Red onion, thinly sliced
• 2 EL Apple cider vinegar
• 150g Dominican Salami (or chorizo), sliced
• Pflanzenöl Vegetable oil, for frying

Instructions

1. Peel the green plantains and cut into 2-3 cm thick pieces. Place in a pot, cover with salted water, and boil for 15-20 minutes until very tender. Reserve some of the cooking water.
2. While the plantains are cooking, sauté the red onion in a small pan with a little oil over medium heat until softened (about 5 minutes). Add the apple cider vinegar and simmer for another 1-2 minutes until evaporated. Set aside.
3. Drain the cooked plantains. Return to the pot and immediately mash with the butter, salt, and reserved cooking water or warm water until a smooth purée forms. The consistency should be creamy, not too stiff.
4. In a separate pan, fry the salami slices in a little vegetable oil over medium heat until crispy and golden brown (about 2-3 minutes per side).
5. Serve the mangú on plates, topped with the sautéed onions and fried salami. It's often also served with a fried egg (not included in nutritional values).

Nutrition