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Dominican Food
Dominican Food Culture
Dominican Food
Mangu is a traditional Dominican dish that is served for breakfast, lunch or dinner.
The mangú is composed of boiled plantains (ripe or green). Then, the bananas are crushed with butter, margarine or oil in the water in which they were boiled. The dish is covered with sautéed red onions that have been cooked with vinegar. Fried (fried cheese), fried Dominican "salami", eggs and avocado are often added as side dishes. The three strokes, literally "the three strokes", is a term that means mangú with cheese, salami and eggs.
The mangú is composed of boiled plantains (ripe or green). Then, the bananas are crushed with butter, margarine or oil in the water in which they were boiled. The dish is covered with sautéed red onions that have been cooked with vinegar. Fried (fried cheese), fried Dominican "salami", eggs and avocado are often added as side dishes. The three strokes, literally "the three strokes", is a term that means mangú with cheese, salami and eggs.
Dominican Republic
9/17/2018
Brian Rivas
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