Mangú

Mangú is the Dominican Republic's national breakfast. This traditional Dominican dish can also be served for lunch or dinner.

Mangú holds a significant place in Dominican culture, serving not only as a staple food but also as a symbol of national identity and heritage. Typically made from boiled green plantains that are mashed and often topped with sautéed pickled red onions known as escabeche de cebolla, mangú is most commonly eaten for breakfast, though it can also be served at other meals. It is traditionally accompanied by fried cheese, salami, and eggs—a combination popularly known as "los tres golpes" ("the three hits"). The dish plays an important role in Dominican social life, particularly during family gatherings, holidays, and celebrations. Its preparation is often a communal activity, reinforcing familial bonds and shared cultural practices. Its simple ingredients reflect the practical and resourceful nature of Dominican cooking, while its widespread presence highlights its importance across generations.

Mangú’s origins are linked to West African fufu, which was brought to the Caribbean and Latin America through the transatlantic slave trade. Over time, enslaved Africans and their descendants adapted the dish using local ingredients and techniques, resulting in regional variations such as mangú. The dish reflects the fusion of African fufu and Spanish escabeche culinary traditions, mirroring the broader cultural syncretism of the Dominican Republic. Beyond its culinary value, mangú is regarded as a representation of resilience, adaptation, and cultural continuity. Within the Dominican diaspora, particularly in the United States and Spain, mangú serves as a nostalgic and unifying symbol of home and identity, often prepared as a way to maintain cultural ties across generations.