Dominican Mangú

The key is unripe plantains, which are starchy rather than sweet. Mash with cool, room-temperature water, not hot. Hot water makes it sticky.

This goes well with Grilled Swordfish with Compound Butter and Jamaican Callaloo.

Ingredients

Mangú

4 unripe green plantains, peeled, cut lengthwise, each half cut in two

1 1/2 tsp kosher salt, plus more for the boiling water

4 tsp olive oil

1 tbsp onion powder

1 cup room-temperature water

Onions

2 tbsp olive oil

2 large onions, thinly sliced

1 tbsp fruit vinegar (rosé vinegar works well here)

Salt to taste

Preparation

1. For the onions: heat olive oil in a skillet over low heat. Add the onions and cook, stirring, until translucent. Add vinegar and salt to taste. Stir to combine and keep warm.

2. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, about 20 to 25 minutes.

3. Remove the plantains from the water and mash with a fork until smooth. Mix in the olive oil, onion powder, and room-temperature water, continuing to mash and stir until the mixture becomes a smooth, uniform puree.