Mangu

Peel the green plantains by cutting off both ends and scoring the skin lengthwise. Pry off the skin in strips. Cut each plantain into four-centimetre chunks. Place in a large pot of salted water, bring to a boil, and cook for twenty minutes until the plantains are completely tender when pierced with a fork.

While the plantains boil, prepare the pickled onion topping. Slice the red onions into thin rings. Heat the olive oil in a skillet over medium heat, add the onions, and cook for eight minutes until softened and slightly caramelized. Add the apple cider vinegar and a pinch of salt, cooking for two more minutes until the onions are tangy and bright pink.

When the plantains are tender, reserve a quarter cup of the cooking water, then drain completely. Return the plantains to the hot pot. Add the butter, olive oil, and salt. Using a large fork or potato masher, mash vigorously until smooth and creamy but still with some texture.

Add splashes of the reserved cooking water as you mash to achieve a smooth, creamy consistency similar to thick mashed potatoes. The mangu should be pliable and spreadable, not stiff or gluey. Taste and add more salt if needed. Keep warm in the covered pot.

Fry the eggs in a lightly oiled non-stick skillet over medium heat. Cook for three minutes for sunny-side-up eggs with runny yolks and crispy edges, or to your preferred doneness. Season with a pinch of salt.

Serve the mangu as the centrepiece of the plate: a generous mound of the warm plantain mash topped with the tangy pickled red onions. Place a fried egg alongside with slices of fresh avocado. This is the traditional Dominican breakfast called Los Tres Golpes, served with strong coffee.