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A dish full of flavor and heritageSimple, nutritious, and rich in cultural identity. Casabe with mangú is a delicious combination of two great symbols of Dominican cuisine—perfect for breakfast or dinner—and is accompanied by the traditional "tres golpes."

Cassava with Dominican Mangú

For the Mangú:

    • 2 large green plantains
    • 2 tbsp butter
    • ¼ cup evaporated milk (or whole milk)
    • Salt to taste

For the Sides (Los Tres Golpes):

  • 2 eggs
  • 4 slices of salami
  • 2 slices of frying cheese (optional)
  • 1 large red onion
  • 2 tbsp white vinegar
  • 1 tbsp oil
  • Salt to taste
  • Crispy cassava bread / yuca bread (to taste)

For Serving:

  • Sliced avocado
  • Dominican coffee or fresh natural juice
  • Lime wedges (optional)

STEP-BY-STEP INSTRUCTIONS

Cook the Plantains

  •  Peel the plantains and cut them into medium-sized chunks.
  •  Boil them in a large pot with plenty of water and a teaspoon of salt for 20 to 25 minutes, or until they are completely tender.
  •  Save a cup of the starchy boiling water before draining, then set aside.

Make the Mangú

  • Drain the plantains thoroughly.
  •  Mash them vigorously while they are still piping hot.
  • Mix in the butter, milk, and a splash of the reserved boiling water.
  •  Mash and stir until you achieve a smooth, velvety, and creamy purée. Adjust salt to taste.

Prepare the Pickled Onions

• Slice the red onion into thin rings.
• Sauté them in oil for about 3 minutes.
• Pour in the white vinegar and add a pinch of salt.
• Cook for another 2 minutes until softened and bright pink, then set aside.

Fry the Sides

• Fry the salami slices until beautifully browned and crispy.
• Fry the cheese until it forms a gorgeous golden crust (optional).
• Cook the eggs to your preference (fried eggs with a runny yolk are traditional).

Dished up:

• Place a generous scoop of hot mangú on the plate.
• Top it with the warm pickled red onions.
• Arrange the eggs, fried salami, and fried cheese around it.
• Serve hot, accompanied by crispy cassava and fresh avocado slices.

For Extra Flavor

• Stir in an extra pat of butter right at the end for an even richer finish.
• You can substitute the milk with light cream to get a silkier texture.
• Pair this meal with a cup of hot chocolate or freshly brewed Dominican coffee.

Cassava with Dominican-Style Goat Stew

Ingredients.

  • 1 lb goat meat (cut into chunks)
  • 2 tbsp oil
  • 1 large onion (julienned)
  • 1 green bell pepper (sliced into strips)
  • 1 red bell pepper (sliced into strips)
  • 4 garlic cloves (minced)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp Cubanelle pepper or hot pepper (optional)
  • 2 ripe tomatoes (chopped)
  • 2 cups water or broth
  • Salt and pepper to taste
  • Cassava bread (to taste)
  • Lime wedges (for serving)

Preparation (Seasoning the goat meat)

  • Season the goat meat with garlic, cumin, oregano, salt, pepper, and chili pepper (if using).
  • Mix well and let it rest for 30 minutes.

Stew the Goat Meat

  • Heat the oil in a large pot and sauté the onion, bell peppers, and garlic.
  •  Add the goat meat and brown it evenly on all sides.
  •  Stir in the chopped tomatoes, bay leaf, and the rest of the seasonings.
  • Pour in the water or broth, cover the pot, and simmer over low heat for 1 to 1½ hours, until the meat is tender and the sauce has thickened.

Adjust and Finish

• Taste and adjust the seasoning with salt and pepper if needed.
• If desired, add a splash of dry wine (vino seco) or fresh lime juice.
• Cook for an additional 5 minutes and remove the bay leaf.

Serve

  • Serve the goat stew piping hot.
  • Pair it with crispy cassava bread (casabe), avocado slices, a fresh salad, and lime wedges to taste.
  • Enjoy a dish that connects us deeply to our roots!

For Extra Flavor

• A splash of dry wine (optional).
• A touch of vinegar or fresh lime juice.
• Pair with sliced avocado and a fresh garden salad.

Culinary Tip

Cook the goat meat over low heat to ensure it stays tender and juicy. Cassava bread (casabe) is best enjoyed fresh and slightly warm to fully appreciate its unique texture and flavor.

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Dominican Stewed Chicken.

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 
vainilla

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients

• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.