Expository essay
Luz Almonte
English/111
Professor Marquart
November, 12, 2013 “How to Make Mangu” Growing up as a Dominican young lady there are several things that are expected of you. The older you becoming the more knowing how to cook and clean is stressed. I began to cook when I was nine years old. The first dish that I learned how to make was mangu with fried salami, fried eggs, and fried white cheese. Making the dish is not a complex task but making the dish perfect takes some time. You begin by taking the plantains out the grocery bag or the fridge and sitting them under hot water for about five minutes so that the skin of the plantains becomes easier to peel off. After you let the plantains sit under the hot water you take a medium sized knife out the drawer and you wash it. The reason I use a small knife is because it is much easier to grip a small knife than a larger one. After you get the knife out the drawer and you wash it you have to get a plantain out the sink and place it on the counter. When the plantain is on the counter you cut off both ends of the plantain and then you pick it up. If you are left handed you grab the plantain in your right hand and if you are right handed you grab it in your left hand. The reason you grab it with the hand that you do not have the most control of is because you will be using your other hand to make lines on the plantain with the knife. When I say lines I mean that you have to put the point of the knife in the plantain starting from the top and bringing it toward the bottom. You repeat this step about four times and then you are ready to peel the skin off the plantain. The lines have now separated the skin into separate sections that you can peel off. After peeling all the plantains you rinse them and put a pot of water to boil. I prefer to fill the pot almost to the top with water and setting the fire on high. Once the water begins to boil you are ready to add salt to the water and to put the plantains in the water
English/111
Professor Marquart
November, 12, 2013 “How to Make Mangu” Growing up as a Dominican young lady there are several things that are expected of you. The older you becoming the more knowing how to cook and clean is stressed. I began to cook when I was nine years old. The first dish that I learned how to make was mangu with fried salami, fried eggs, and fried white cheese. Making the dish is not a complex task but making the dish perfect takes some time. You begin by taking the plantains out the grocery bag or the fridge and sitting them under hot water for about five minutes so that the skin of the plantains becomes easier to peel off. After you let the plantains sit under the hot water you take a medium sized knife out the drawer and you wash it. The reason I use a small knife is because it is much easier to grip a small knife than a larger one. After you get the knife out the drawer and you wash it you have to get a plantain out the sink and place it on the counter. When the plantain is on the counter you cut off both ends of the plantain and then you pick it up. If you are left handed you grab the plantain in your right hand and if you are right handed you grab it in your left hand. The reason you grab it with the hand that you do not have the most control of is because you will be using your other hand to make lines on the plantain with the knife. When I say lines I mean that you have to put the point of the knife in the plantain starting from the top and bringing it toward the bottom. You repeat this step about four times and then you are ready to peel the skin off the plantain. The lines have now separated the skin into separate sections that you can peel off. After peeling all the plantains you rinse them and put a pot of water to boil. I prefer to fill the pot almost to the top with water and setting the fire on high. Once the water begins to boil you are ready to add salt to the water and to put the plantains in the water