Mangui (Mashed Plantains)

By TPMay

Ingredients

• 4 unripe plantains
• 1 1/2 teaspoons of salt
• 4 tablespoons of butter or olive oil (see notes)
• 1 tablespoon of onion powder (optional, see notes)
• 1 cup of water at room temperature
• To make onion garnish
• 2 tablespoons of olive oil
• 2 large onions
• 1 tablespoon of fruit vinegar
• 1/2 teaspoon of salt (or more, to taste)

Preparation

Step 1

Peel the plantains and cut lengthwise, then divide each half into two. Remove the center where the seeds are located (optional, this is jut my preference for a smoother mangú).
Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
Remove the plantains from the water and mash them with a fork until they are very smooth and there are few to no lumps. Mix in olive oil, onion powder and water at cool temperature and keep mashing and mixing until it turns into a smooth puree.
How to make the onions
Heat a tablespoon of oil in skillet over low heat. Add onions and cook and stir until they become transparent. Pour in vinegar and season with salt to taste.
Garnish mangú with onions and serve with sunny side-up eggs or Dominican scrambled eggs, Dominican fried cheese or fried slices of salami.
Notes
I vastly prefer olive oil in my mangú, but this is a matter of preference, so feel free to go with what you like most.
No, the traditional recipe does not contain onion powder, this is my touch, and trust me, this will amp the flavor in your mangú like you don't believe it. Feel free to leave it out if you wish.