Mangú

Peel the green plantains (rub your palms with oil first so the sap doesn't stain your hands) and cut them crosswise into pieces about 4-5 cm thick.

Place the pieces in a pot, cover with water (about 1.5 L, so it covers them by 2-3 cm), add salt to taste and bring to a boil. Cook over medium heat for 15-20 minutes until tender – a piece should be easily pierced with a fork.

Drain the plantains, reserving a cup of the hot cooking liquid. While still hot, mash the plantains with a fork or potato masher, adding the butter and gradually 100-150 ml of the hot cooking liquid, until you get a smooth, fluffy mash with no lumps. Season with salt to taste.

Slice the onion into thin half-moons. Heat 1 tbsp of oil in a skillet, add the onion and sauté for 1-2 minutes until slightly softened, without letting it brown.

Pour the vinegar over the onion, warm through for another minute, sprinkle with a pinch of salt and remove from the heat – the onion should stay crisp.

In the same skillet, using 1 tbsp of oil, fry the cheese slices on both sides for 1-2 minutes until golden, then set aside on a plate.

In the same skillet, using the remaining oil, fry the salami slices for 1-2 minutes on each side until slightly crisp.

Crack the eggs into the skillet and fry to your desired doneness, 2-3 minutes for a runny yolk.

Serve the hot mangú mounded on a plate, topped with the pickled onions, with the fried cheese, salami and eggs arranged alongside – the traditional Dominican "three hits" (los tres golpes).