Breakfast · Caribbean · 15 min
Mangu de Platano Verde with Salt Cod and Sautéed Red Onion
- Calories
- 448
- Protein
- 39g
- Carbs
- 50g
- Fat
- 10g
Ingredients
- 115 g Green plantains, raw
- 142.3 g Salted cod fillets, rehydrated
- 27.3 g Onion, raw, sliced into thin rings
- 6.0 g Coconut oil
- 15 g Scotch bonnet pepper sauce
Method
- 01Begin by soaking the salt cod in cold water for several hours, changing the water multiple times to remove excess salt. Shred the cod into bite-sized pieces.
- 02Peel the green plantains, cut into 2-inch chunks, and boil in salted water until tender and soft enough to mash, about 15-20 minutes.
- 03While the plantains boil, heat 4g of coconut oil in a skillet over medium heat. Add the sliced red onions and sauté until they are soft and translucent, about 5-7 minutes. Add the shredded salt cod and cook for another 5 minutes, stirring until warmed through and slightly crisp at the edges.
- 04Drain the plantains, reserving a small amount of the starchy cooking water. Mash the plantains while hot, adding the remaining 5g of coconut oil and a splash of the cooking liquid until the mixture reaches a smooth, velvety consistency.
- 05Incorporate the scotch bonnet pepper sauce into the salt cod mixture for a vibrant, spicy punch.
- 06Plate the warm, mashed plantains, top generously with the salt-cod and onion mixture, and serve immediately.
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