“El platano embrutece”. I recently heard this saying for the first time, but apparently it’s common amongst Dominicans. It means that eating plantains is associated with intellectual inferiority. The popular extension of this myth is that children who eat corn flakes are more intelligent than those who eat mangú.
Could this be true? What lies behind this saying? To be honest, I think I already knew the answer to the question when I first came across this belief, but I thought I’d look into it anyway.
According to my research, plantains are nutritionally beneficial, they have more than twenty times the amount of vitamin A, about three times the vitamin C, double the magnesium, and almost twice the potassium as a banana. Very low in fat and sodium, they are cholesterol-free and offer a good source of fibre. One-half cup cooked slices contains about 89 calories. Doesn’t sound too bad, does it?
In the opposite corner, is a packet of Corn Flakes. 100g of cornflakes contains 370 calories, 84g carbohydrates, 7g of protein, 0.8g fat and 2.5g of fibre. Also a reasonable enough listing. What it doesn’t mention outright is the sugar content, which is as much as four teaspoons of sugar per serving. More so if you add sugar to your cornflakes, which most people tend to do.
I looked up the nutritional information for the best known brand of corn flakes, but did not lose sight of the fact that for Dominicans, corn flakes (pronounced ‘conflé’) is the generic word for any breakfast cereal, many of which are junkier than standard corn flakes, with even more sugar and artificial colourings.
In both cases it also depends on how you eat the plantain or the cornflakes. Most children eat cornflakes with some sugar and some milk. Plantains for breakfast are usually eaten as mangú, which involves boiling the plantains and mashing them with some salt and oil. Accompanied by fried cheese or salami. A little heavy on the system, perhaps, but nutritious enough. It also depends on how monotonous your diet is. If you eat little else but plantains it is not as beneficial as a varied diet that includes plantains.
I realise too that I am making a huge assumption in that I am linking good nutrition to intelligence. I’m applying the information that says that children who eat a good breakfast do better at school, so maybe that’s it. What I can’t accept is that there should be a difference between children who eat corn flakes and children who eat mangú.
There is a socio-cultural element here and that’s probably where the myth originates. Mangú is a traditional Dominican breakfast, eaten in the campo and in poorer homes. Families who can afford corn flakes are also the sort of people who send their children to private schools. Having said that, I have still to meet a middle class or even an upper class Dominican who looks down on mangú.
That is one of the things I love about the country: despite sayings like ‘el platano embrutece’ Dominicans are still fiercely proud and appreciative of their traditional cuisine, and are not about to replace it completely with foreign substitutes.
Aunt Ilana
This is one of the best known and most representative recipes of the Dominican cuisine. It could probably be called Dominicans' official breakfast dish. A must-try for those sampling our cuisine.
Ingredients
- 4 unripe plantains
- 4 tablespoons of butter or olive oil
- 1/2 cup of cold water
- Salt
- 2 tablespoons of olive oil
- 2 large onions
- 1 tablespoon of fruit vinegar
- Salt
Instructions
- Peel the plantains and cut into 8 pieces.
- Remove the center where the seeds are located (optional)
- Boil the plantains adding until they are very tender2 teaspoons of salt to the water.
- Take the plantains out of the water and mash them with a fork until they are very smooth.
- Add olive oil or butter and mix.
- Add cold water and keep mashing and mixing until it is very smooth puree.
- Heat a tablespoon of oil in pan.
- Add onions and cook until they become transparent.
- Add vinegar and salt to taste.
- Garnish mangu with the onions and serve with sunny side-up eggs, Dominican scrambled eggs, Dominican fried cheese or fried slices of salami.
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
{ 18 comments… read them below or add one }
how many cups of water are needed to boil the plantains?
Enough to cover them. Keep them below water level until they are cooked.
what kind of vinegar?
red wine vinegar
In the last step, when adding the cup of cold water, doesn’t that make the food cold?
Not really, the cold water keeps the mashed plantains from getting hard after some time, it’s an old pros’ trick.
i am very agree with you
Toda la semana he estado pesnando en un buen plato de Mangú como el que hace tiempo no como, ya que las matas de plátano en mi patio aún no han dado fruto. Esta receta cayó como anillo al dedo!
this is an interesting recipe.. different from what i have tried so far… will keep it bookmarked
Everyone I know takes the water for the final step from the leftover water used for boiling the platanos.
Me encanta el mangu, con un chin de salami y queso frito!
I love fried plaintains so I bet mashed is equally wonderful. Would make a nice addition to a Thanksgiving table, too, for a real change of pace.
I LOVE Mangu! I’ve gone to DR 4 times and my father’s ex-wife was from DR and she used to make this for breakfast and it’s just so delicious. Thanks for the recipe! Will be making this soon.
Thank you so much for creating this website! I lived in the Dominican Republic for two years and fell deeply in love. Since returning to the States not a day has gone by when I have not longed to return to the DR. These recipes (and your commentaries on Dominican life) help bring my adopted home closer.
After several sad attempts at mangu, I decided to do an internet search for a recipe. Man am I glad I came across this one! Turned out perfect! My daughter and husband were thoroughly impressed. Thanks from a Polish gal in Santo Domingo!!!
mangu es la mejor comida que un dominicano puede comer si no mee lo creen pregunteselo a nuestro amigo el cosinero en nuestra pagina
Aunt Clara I’m having a fundraiser for an Animal Refuge Center and the food has to be all Vegan, if I wante to turn this into an appetizer what do you suggest I stuff the Mangu into so that it can be a bite sized appetizer
Thank you
Try this: Stuff a Green or Red Pepper with the mangú. Bake in 350 degree oven for 20 minutes until pepper becomes tender. Quite a tasty treat!