Plato de desayuno fundamental de República Dominicana con raíces africanas, el mangú combinado con queso frito, salami y huevo se conoce popularmente como 'la bandera' o 'los tres golpes'.
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Mangú (La Bandera)
Mangú (La Bandera) de República Dominicana: receta tradicional paso a paso, con consejos de chef y tiempos claros.
- Dominican Republic
- Breakfast
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 10 g
- Carbohydrates 58 g
- Fat 18 g
Story behind the dish
Preparation
Mangú (La Bandera) is a preparation from the Dominican Republic with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 green bananas.
- Have ready: 2 red onions.
- Have ready: Vinegar.
- Have ready: Butter or oil.
- Have ready: Fried cheese and fried salami (for 'the three strikes').
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Peel the green bananas and cook them in salted water until they are...
Peel the green bananas and cook them in salted water until very tender, 20-25 minutes. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Drain, reserving a little of the cooking water.
Drain, reserving a little of the cooking water. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mash the bananas with butter and a little of the cooking water…
Mash the bananas with butter and a little of the cooking water until you obtain a smooth puree. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the sliced onion with a splash of vinegar until…
Sauté the sliced onion with a splash of vinegar until tender and slightly pickled. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Pour the pickled onion over the mashed banana
Pour the pickled onion over the mashed banana. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Traditionally served with fried cheese and fried salami ('the three…
It is traditionally served with fried cheese and fried salami ('the three hits'), and egg if you wish to complete the dish. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Mash the banana while it is very hot, it will compact if it cools before.
- The pickled onion is a distinctive element that should not be omitted.
Variations
- Mangú alone (without the three blows).
- Version with ripe banana for a sweeter flavor (non-traditional).
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