Mangú de Plátano (Mashed Plantains)

Step One: Prepare the onion

• SLICE half of a red onion.

• COMBINE with vinegar and salt in a small bowl and set aside.

Step Two: Cook the plátanos

• CUT the plátanos on both ends and lengthwise.

• PEEL the skin off the plátanos.

• CHOP the plátanos in 4–6 pieces.

• FILL a pot with enough water to cover the plátanos.

• ADD salt to the water—enough so the water tastes like the sea.

• PUT the plátanos in the water.

• BOIL the water.

• REMOVE the plátanos when they are tender and put them in a bowl.

• MASH them with a fork until smooth.

• ADD a few tablespoons of the boiled water and some olive oil or butter, and mash some more.

Note: The trick to keeping the plátanos soft and creamy is to add a small amount of ice-cold water and mash and mix, mash and mix.

Step Three: Cook the onion slices

• HEAT a little olive oil in a pan over low heat.

• ADD the onion slices and a splash of the vinegar and salt from the bowl.

• STIR and sauté for a few minutes until the onions become almost translucent.

Step Four: Serve the Mangú

• PLATE the mangú.

• GARNISH with the onions.

• EAT by itself or with fried eggs and fried Dominican salami and cheese.