Dominican Plantain Mangú

Peel the plantains using a knife. Cut off the ends and then slice from top to tail just through the skin and peel in segments. Cut up each peeled plantain into inch long segments.

Bring a medium sized pan of salted water to the boil and add all the plantain pieces. Cover and leave to boil for 20 minutes or until the pieces have softened.

Whilst the plantain is cooking, dice the onion into medium pieces and fry in a pan. After a minute or so pour the white wine vinegar on top of the frying onion. Be careful as the oil might spit a little. Keep stirring the onion until it is cooked but not crunchy or brown.

Check that the plantain is cooked through with a knife as you would with a potato. Drain the plantain and add to a container to mash with the milk and butter, add a small pinch of salt.

Serve the plantain (now mangu!) onto a plate and then spoon the fried onion with the vinegar on top. Fry an egg or two for each person and put on top of the mangu. Pan fry turkey steak, chicken or pork with Caribbean seasoning and serve alongside.