Thanks to its cultural mix, the Dominican cuisine offers a variety of dishes with a mixture of Taino, Creole, European and African influences, and with a taste explosion full of colors, spices, and aromas. Dominicans have a multitude of local dishes, such as the recipe for cooked and flavored green bananas, distinguished as Mangu. With its Congolese name, its taste appeals to the taste buds of tourists discovering the Caribbean culture. When visiting the Caribbean islands, Mangu is one of the unmissable dishes of interest to more and more food lovers worldwide.
How is Mangu prepared?
Dominican dishes are often cooked with starchy foods such as rice, potatoes, bananas, and cassava. The preparation of mangu, which is a popular dish of Dominican origin, is done by cooking unripe bananas in hot water, then grinding them with garlic, onions, and olive oil. For those looking for a creamier consistency than Mofongo, milk is ideal instead of water. Indeed, cooking mangu is quite a tedious task as it requires cooking three pots at the same time.
How to consume mangu?
Mangu is a specific dish that is mainly composed of juicy green bananas. Mangu is usually eaten for breakfast. The dish in question can be served with eggs and cheese, ham, and other types of food. Nevertheless, some Dominicans eat mangu in the evening. On that note, it should be remembered that this dish of Dominican origin is moderately edible and can be stored in the refrigerator for about three days, without restriction, and then gently reheated each time it is eaten. Indeed, the preparation and flavoring of the mangu vary according to the taste of each person.
Where to enjoy Mangu?
With a Caribbean flavor, mangu is a traditional dish that reflects the deep roots of the Dominican culture. It is offered a la carte in most of the local restaurants established in the area. However, it can also be easily reproduced at home. All the basic ingredients for the recipe are easy to find in the market and the cooking time is for a few hours. Also, the mangu can be kept for up to three months in the freezer.