Mangú

Mangú is the national breakfast dish of the Dominican Republic. A traditional Dominican dish, it can also be served for lunch or dinner.

The dish is made from boiled green plantains that are mashed and often topped traditionally accompanied by fried cheese, salami, and eggs, which is a combination popularly known as "los tres golpes" ("the three hits").

Mangú's origins are linked to West African fufu, which was brought to the Caribbean and Latin America through the transatlantic slave trade. Over time, enslaved Africans and their descendants adapted the dish using local ingredients and techniques, resulting in regional variations such as mangú.

Mangú is made up of boiled green plantains with or without peel on. When cooked through and soft the peel is removed. Plantains are then mashed with a fork and some water in which they were boiled. The goal is to mash the plantains until it becomes smooth with no lumps. The dish is topped with sautéed red onions that have been cooked with vinegar and oil.

Los tres golpes (the three hits) is the slang name given by Dominicans consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. Many Dominican families also coat the salami and cheese in flour before frying, adding a light, crispy coating to the sausage, creating a unique texture.

Dominican salami plays a pivotal role in Dominican cuisine. Dominican salami is uncured and pre-cooked. Traditionally the salami is smocked and made with beef, pork, red onions, garlic, black pepper, lippia, egg whites, annatto, and flour. Its flavor profile is slightly smoky, salty, and robust, making it an excellent contrast to the starchy mangú. When fried, it becomes crispy on the outside, which complements the smooth, creamy texture of the mangú. Dominican salami has the look and texture of bologna sausage or cotto salami as it is larger than most salami and soft.

There are a couple more options such as mangú con longaniza, a variation where mangú is paired with longaniza, a type of Dominican sausage. It is typically grilled or fried and adds a smoky, savory flavor. In coastal regions of the Dominican Republic, mangú is often served with fried fish, particularly tilapia or snapper. The fish adds a fresh and delicate contrast to the richness of the plantains.

Boiled mashed plantains can be traced back to Africans in the Congo region who were brought to the island during the slave trade. The original word was something akin to "mangusi" and referred to almost any root vegetable that was boiled and mashed.