More Dominican than Mangu

Until very recently, when the Dominican Republic came up, I thought of beautiful beaches, baseball, and bachata. Now I think of Mangu. Popular in most Caribbean cuisines, this mashed plantain side is a staple of the island’s diet. And it makes a great meal – especially breakfast – when served with eggs, onions, cheese, and sausage.

Here’s how Dominican émigré and Allston business owner Gloria Rivera makes it, and why. Reader, be warned: if by the time you finish reading this you think I’ve glorified Gloria, you’re right – and you will also understand why. Continue reading