A taste of the DR
About the Chef
Dulce Martinez
Mao, DR
Dulce and her husband Tito own and operate Hotel La Linea, where Timmy volunteers have historically stayed in Mao.
Most Dominicans have their own specific mangu recipe, typically passed down from their family members, so each mangu here in the DR will taste a little different. This is Dulce’s grandmother’s recipe and has since been edited as her grandmother’s original recipe included her hand-prepared “vinegar” made from fermented sour orange juice.
We encourage you to consider donating to assist in COVID-19 financial losses.
Appetizer: Mangú
Mashed Plantains
Ingredients:
6 green plantains
4 cups water
¼ bar butter (or margarine)
1 red onion
½ cup cold water
2 teaspoons canola oil
2 teaspoons salt
2 tablespoons apple cider vinegar
Optional additions (for a more hearty meal):
egg(s)
Salami, ¼ inch slices
Directions:
Cut the onion into slices and add it to the vinegar in a bowl. Mix and set aside. In a medium to large pot, add 4 cups of water and boil. Add the salt.
Peel plantains. Use a knife to cut off both ends and then make a single cut length-wise to unwrap the plantain. Then, cut the plantains into pieces and put them in the boiling water. (Note: The juice from the peel of green plantains is very sticky, so you can wear gloves if you want to avoid getting your hands sticky.)
Boil plantains until you can stick a fork through them without resistance, roughly 10 minutes. Remove the plantains from the pot and put into a large mixing bowl or food processor. Don’t get rid of the water that the plantains were boiled in just yet, you’ll need some of it!
Mash or puree the plantains, adding ¼ cup of the hot water from the pot and the butter. Continue mixing until the consistency is mostly uniform and the butter is melted. (There may be some small chunks of plantain left if you mash them instead of puree--some people like it that way while others like it to be smooth and creamy.) Add ¼ cup cold water to the mixture. This helps it keep better and avoid getting firm if you plan to save some for later. If you plan to eat it all right away, simply add ¼ cup of the warm water that the plantains were boiled in. Cover and set aside.
Heat the oil in a skillet. Once hot, turn the burner off and add the strips of red onion soaked in vinegar. Move around. (Note: make sure to turn the burner off before adding the onions or the skillet may catch fire!) Add what is left of the oil and the vinegar from the skillet to the plantain mixture and mix thoroughly.
Portion out the mashed plantains onto the plate and garnish with the onions on top.
Bonus step: if you’re looking for a more hearty meal (and to make it a truly traditional DR breakfast), complement the mangu with a fried egg and/or fried salami.
Buen provecho!
About the Chef
Fidel de Jesús Rivas Verás
Montecristi, DR
Fidel and his family own and operate their restaurant, Fi2’s Café, out of their house and backyard. Some volunteers may recall eating hamburgers here on recent trips. Like so many others, Fidel and his family have been significantly impacted by COVID-19. The restaurant has been closed since March, as both Fidel and his partner got COVID-19 and had to isolate themselves in a different city in order to protect their family members. Although the restaurant is still closed, Fidel plans to share his delicious hamburgers and fresh fruit juice with 15 children at a local orphanage.
We encourage you to consider donating to assist in COVID-19 financial losses.
Main Dish: Moro de habichuela negra con pollo guisado
Rice and black beans with stewed chicken - Served for dinner.
Ingredients:
1 can of black beans
1 ½ pounds white rice
1 small bottle cooking oil
6 cloves garlic
½ onion
1 stalk celery
½ onion
1 green bell pepper
1 pinch sugar
1 tablespoon green olives
1 tablespoon capers
Black pepper to season
Oregano to season
1 tablespoon ground seasoning
1 tablespoon tomato sauce
2 cubes of chicken bouillon
1 ½ pounds chicken
Directions:
Preparación: (Moro)
In a large pot add 3 tablespoons of oil, the salsa, minced garlic and onions, diced celery, oregano, black pepper, chicken bouillon cube, beans, and 2 cups of water. Cover and let boil.
Wash the rice thoroughly and add it to the boiling mixture. Let the mixture dry up and cover, cooking on low heat for 10-15 minutes.
Preparación (pollo guisado)
Cut up the chicken, wash it with salt and lime juice and let the remaining liquid run off. Combine the minced garlic, diced onion, pinch of oregano, pinch of black pepper, chicken bouillon cube, and the olives and capers with the chicken.
In a large pot add 2 teaspoons oil and a pinch of sugar before adding the chicken mixture. Then add water and cook for 20-25 minutes.
