Mangú

Ingredients7

• green (unripe) plantains4
• water1.5 L
• salt2 tsp
• butter30 g
• red onion1
• white vinegar2 tbsp
• olive oil1 tbsp

Method

1. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and pulling it away. Cut each plantain into 3 or 4 chunks.
2. Put the plantains in a pot with the water and 1 tsp salt. Bring to a boil, then simmer until very soft, about 20 minutes.
3. Meanwhile, thinly slice the red onion. Warm the olive oil in a small pan, add the onion and remaining salt, and cook until soft and lightly browned.
4. Splash in the vinegar and cook 1 minute more so the onions are tangy. Set aside.
5. Drain the plantains, reserving about 120 ml of the cooking water. Mash them with the butter until smooth, adding reserved water a little at a time until creamy.
6. Season to taste and serve hot, topped with the vinegary red onions.