 Mangú (Mashed plantains)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...
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#5
By
Aunt Clara
on
06-30-2007, 09:21 PM
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| The reason for the cold water is that it maintains the mangu smooth longer. Do try it. Sara, I've never tried mangu with seasoning, but try it and let us know how it came out. |
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#8
By
marymaryfo
on
06-30-2008, 01:42 AM
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| the difference of opinion between hot and cold water depends on what part of the Dominican Republic you are from and once someone does it one way its difficult to change their mind but the cold water method makes the best result. |
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