Mangu

Mangu is the national breakfast dish of the Dominican Republic, though it can also be served for lunch or dinner. It is made from boiled green plantains that are mashed and topped with pickled red onion, traditionally accompanied by fried cheese, salami and eggs in a combination known as los tres golpes, or the three hits. Its origin traces to the West African dish fufu, brought to the Caribbean and Latin America through the transatlantic slave trade and adapted by enslaved Africans and their descendants using local ingredients, giving rise to regional variations such as mangu, mofongo, tacacho and cayeye.