International Calendar 2018 - Dominican Republic Recipes - Buche de Perico and Mangu

Ingredients

• 4 cups fresh yellow corn kernels
• 1 quart water
• 2 tsp. salt, plus more to taste
• 3 tbsp. olive oil or butter
• 8 oz. smoked ham or slab bacon, finely diced, or Spanish chorizo or Dominican sausages (longaniza), cut into ¼-inch dice
• 4 garlic cloves, finely chopped
• 1 medium onion (about 8 oz.) finely chopped (about 1½ cups)
• 1 medium red bell pepper (about 6 ozs.) cored, seeded, deveined, and finely chopped (about ¾ cups)
• 1 medium green pepper (about 6 oz.) cored, seeded, deveined, and finely chopped (about ¾ cup)
• ½ cup Tomato Sauce
• 1/3 cup water or chicken broth
• Finely ground black pepper
• Salt to taste
• 2 tbsp. finely chopped cilantro
• 4 green plantains (about 3 lbs)
• 2 tsp salt
• 4 scallions, whites and 3 inches of green parts, finely chopped
• 1 tbsp. distilled white vinegar
• ¼ c corn oil or light olive oil