Dominican Mangu (Mashed Plantains)

Ingredients

• Plantains

  Raw

  4 medium or 716g

• Onions

  Raw

  1 large or 150g

• Butter

  Unsalted

  1 pat or 5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Salt

  Iodized - Wegmans

  2 tsp or 16g

Directions

1. Cut each peeled plantain horizontally down the middle so you should be left with 8 giant pieces in total.
2. Fill a large saucepan with 3/4 of water, add the plantain then bring to the boil and reduce to a simmer.
3. Add 1 tsp of salt to the hot water and cook until the tender.
4. Remove the plantain from the water with a slotted spoon and discard the majority of the water. You will need approximately 1 cup worth of water to aid breaking down the plantain.
5. Use a potato masher to mash the plantain while adding a small amount of water at a time until the desired texture is achieved. How much water you use will vary according to preferred consistency.
6. Once the plantain resembles mashed potato add a knob of butter.
7. Heat the oil in a frying pan and sautee the red onions until they become transparent.
8. Season with the remaining salt and sprinkle the apple cider vinegar over the onions.
9. Serve alone or with the option salami and egg.