Dominican Mangu

Ingredients

• 2 green plantains, peeled
• 3 cups water
• 1 tablespoon butter
• 2 teaspoons salt
• 1/2 cup sliced red onion
• 4-6 pieces bacon, small
• 1 tablespoon bacon fat

Directions

1. 1

   To peel plantains, cut off ends then cut in the middle or into thirds if very large. Then make a slice through lengthwise, from cut end, to cut end. Make another slice a quarter of the way around and then peel off that piece. I often make 3 -4 cuts equidistant around then peel them off with the side of the knife. They should just pop off.

2. 2

   Boil the plantains until tender (like potatoes). Drain and reserve the broth. Mash plantains, adding reserved water broth plus 1 T. butter or oil until they look like mashed potatoes. Add salt.

3. 3

   In meantime while boiling plantains, fry the bacon and drain on paper towels. With 1 T. of oil left over or any other you have, fry the onion until limp and add crumbled up bacon if desired.

4. 4

   Transfer mangu to platter and top with onions.