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Mangú is a traditional side dish served for breakfast, lunch or dinner. In Cuba and parts of Africa it is known as fufu.

Contents

Etymology

Apocryphal stories and lore in the Dominican Republic tell that the name 'mangú' (pronounced "man-GOO") is derived from an English language expression: during the U.S. invasion of Santo Domingo in 1916, it is said that this food was given to American servicepersons who, after tasting it, exclaimed "man, this is good!". More likely than not, the word is of African (possibly Bantu) origin.

Description

Mangú is made up of boiled green plantains. The plantains are then mashed with some of the water it has been boiling in and often vegetable oil. It is topped with sauteed onions and deep-fried salami, deep-fried cheese, fried eggs or avocado. Mangú can also be mashed with milk and butter. It is not traditional but is having a great following among Dominicans. The Puerto Rican mofongo has also influenced mangú. Some recipes call for olive oil and broth just like mofongo rather then water and frying oil.

Origin

Boiled mashed plantains can be traced back to Africa where it is know as fufu. Africans prepare the dish with butter, water or milk and cassava or yams are also added. Cubans claim the dish originated in Cuba where it is know as fufu de plátano [1](boiled mashed plantains). The earliest recipes for mangú do, however, come up in Cuban cuisine.

See also

References


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