Mangu (Mashed Plantains with Onions)

Every year in Niagara we have a Folk Arts festival, and I generally write an article on it composed of recipes inspired by different cultures. This is one of them (from 2010!), but I admit it’s likely not as authentic as I tried to make it. Before this, I’ve only had plantains deep-fried or roasted, and this was a welcome departure from other starchy sides. Mangu is a classic dish, traditionally eaten at breakfast, hailing from the Dominican, simple to prepare and loaded with taste.

mangu plantains

Mangu (Mashed Plantains with Onions)

4 unripe plantains (very green)
Salted water, to boil plantains
1 tablespoon (15mL) coconut oil
2 large yellow onions, thinly sliced
1 tablespoon (15mL) cider vinegar
3 tablespoons (45mL) nondairy buttery spread, such as Earth Balance
1 cup (240mL) cold water
Fine sea or Himalayan salt to taste

Peel the plantains. Add to a large saucepan with salted water. Boil until tender, about 20 minutes. Meanwhile, heat the oil over medium-high heat in a skillet. Add the onions. Cook until almost tender, about 5 minutes. Add vinegar and a few pinches of salt. Continue to cook until softened and lightly browned. Remove from heat.

When plantains are cooked, drain then transfer to a bowl. Add the nondairy buttery spread and about 1/2 cup cold water. Mash well, adding water if necessary. Season with salt to taste. Serve with onions.