Dominican plantain mash with "the three hits" (Mangú con los tres golpes)

1. Slice the red onion into thin rings and wilt in a little olive oil in a frying pan for 3-4 minutes; pour in the vinegar, season with salt and cook for 1 minute – this tangy onion goes on top of the mangú.

2. Peel the green plantains, cut each into 4-5 pieces and boil in salted water for 20-25 minutes until easily pierced with a fork.

3. Lift out the plantains (reserve 200 ml of the cooking water) and mash with a fork or potato masher together with the butter, adding the cooking water – cooled with a little cold water – bit by bit until you have a smooth, creamy mash.

4. Fry thick slices of the salami in oil in a frying pan, then the sliced white frying cheese (queso blanco – halloumi can stand in), until both are golden on the outside.

5. Fry the eggs in the same pan.

6. Heap the mangú onto plates, top with the tangy onions and serve with the fried salami, cheese and eggs alongside – these are the "tres golpes".

Tip: Mangú is the national breakfast of the Dominican Republic – legend says it takes its name from American soldiers exclaiming "man, good!", though the word is actually of African origin.