page_title: Dominican Republic cuisine
section_title: African dishes
hierarchical_section_title: Dominican Republic cuisine / Dishes and their origins / African dishes
caption_attribution_description: English: Mangú with Veggie Meat. Dominican plate of smashed plantains with veggie meat Español: Mangú es un plato dominicano de platanos herbidos y machacados. En este ejemplo es acompañado con carne vegetal.
context_page_description: Dominican Republic cuisine is predominantly made up of a combination of Spanish, French, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.
  A traditional breakfast would have in it mangú, fried eggs, Dominican fried salami, fried cheese and sometimes avocado. This is called "Los Tres Golpes" or "The Three Hits".
  As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera, consists of rice, red beans and meat, sometimes accompanied by a side of salad.
context_section_description: Mangú –  mashed, boiled plantains can be traced back to west Africa. The origin name of this dish is fufu. Still called fufu in parts Africa, Cuba and Puerto Rico and cayeye in Colombia. This is a typical and official national breakfast in the Dominican Republic but can also be served at lunch and dinner. Mangú is typically served with queso Frito (white cheese fried in a pan), Dominican salami, eggs and topped with onions cooked in vinegar. This is also known as  los tres golpes (the three hits).
caption: Mangú
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