Page 21 - Whats The Vibe By Chef Bruja

Prep Time: 5 minutes Creamy Mangu

Co king Time: 20 - 30 minutes

Se ving Size: 2 - 4

Inst uctio s Ing edients

• First, cut the ends of your plantain off, then slice directly in the middle, only enough to get through the peel, do not • Four green plantains.

cut through the entire plantain. • One yellow plantain.

• Peel the skin off and scrape off any excess skin on the plantain. • 1/2 stick of unsalted butter or 4 oz.

• Cut the plantain horizontal, so now it is in two halves, and do that for all the plantains. • 1 tsp salt.

• Keep the skin of the yellow plantain and throw the rest of the green plantain peels out. • 1 tsp pepper. ( optional )

• Grab your medium-sized pot, fill with 2 cups of water on medium heat and salt the water generously. Place a lid on • 2 tsp white vinegar ( you don’t need to use this step if you are

top to boil faster. eating pickled onions )

• Once your water comes to a boil - bubbling vigorously, put all your plantains in the water, including your yellow

plantain peel, and boil for about 20 - 30 minutes.

• This process is like making mashed potatoes, and once you can put your fork through all your plantains with no
Pickled Onio s
pressure added, they are cooked. You want these to be nice and tender, nothing less.

• Drain most of the water out, leave about 1/4 cup of the water from the plantains because this will help with mash-

ing.
Ing edients
• Put your heat on low and add 1/2 a stick of butter and mash with your potato masher till it doesn’t have any

lumps. This, with your water, should make for a creamy texture.

• Remember to season lightly and work your way up, but I recommended 1/2 tbsp of salt and 1/2 tbsp of pepper and • One whole sliced red onion.

mix for this proportion—taste check.
• 1/2 cup white vinegar or 1/2 cup apple cider vinegar.
• Keep on a low temp with a lid on till ready to serve. The heat that creates water helps maintain the moister of the
• 1 cup water.
mangu and helps keep it bound together.

• If you’re going to eat with the onions, you can even put some juice at least 1 tsp to your mangu for that nice rich • 1 tsp salt.

flavor. If not, let your mangu cool for 5 minutes and enjoy! • 1 tsp granulated white sugar.

Tips & Tricks

Pickled Onio s

• If you want to make a larger serving, add 1 to everything

• First, grab one small to medium-size red onion, and cut the head off. First, grab one small to medium-size red for an additional serving and follow the same steps.
• If you don’t have a potato masher, you can use a fork; it
onion, and cut the head off. Then cut 3 - 4 thin slices of onion and leave them as they are; separate the rings. If you will take a little longer but will get the job done.
• If you find it needs to be creamier, add a bit of water from
want more or less, then do so.
your plantain water and more butter and let it sit in the
• Grab a small pot, put your cup of water and 1/2 cup of vinegar, and then place a lid on. Put your heat on low to pot on low heat.

medium and wait till that comes to a boil, then put in your onions.

• Add 1 tsp sugar and 1 tsp salt to taste.

• This will take 5 minutes to cook fully; once they look like the photo, bright pink color, and soft texture, they are

ready to eat.

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