My Mangu was too dry! What's your technique?
Inspired by the locale of my office, I decided to make Mangu as the side for dinner (double cut porkchops with ajilimojili and cilantro).
I boiled and mashed the green plantains, added olive oil, seasoning, and roasted garlic for kick. What I ended up with, while tasty, had a texture closer to saw dust.
any suggestions? Mangu has always been described to me as plantains, but cooked like mashed potatoes. Something definitely went wrong.
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Marge
Apr 29, 2007 04:58 PM
In addition to the oil, did you add water to the mashed cooked plantains till the correct consistency was achieved? I also love mangu topped with red onions cooked in olive oil.
Here's a basic recipe
http://www.townbeacon.com/dominican_r... -
MMRuth
Apr 29, 2007 04:51 PM
I don't know off-hand, but will check my Dominican cookbooks and ask my Dominican husband. But, for some reason, I seem to think that it's made with ripe plantains, not green ones, as tostones are. Will report back. I think it's usually a breakfast dish in the DR.
