Dominican Republic Cuisine

Introduction

Dominican Republic cuisine is derived from hundreds of years of being a melting pot of Spanish, Taino and African people. This blend of culture is reflected in the influences of their cuisine.

Many dishes are quite similar to that of other Latin American countries but,there are examples of unique Dominican Republic cuisine and some names of dishes are different. [right-a dominican breakfast]

Some meat (beef, pork, chicken) or seafood (shrimp, crab, conch)dishes are prepared "a la criolla" or "guisado." That is in a tomato-base sauce with garlic, onions, olives and cilantro.

Fried foods are very popular, such as "chicharrones de pollo" or "carne frita", chicken and beef which are usually heavily seasoned (but never spicy). These will be served with fried plantains, which are cut in one-inch slices, then flattened, dipped in salted water and fried in vegetable oil.

Mangu is highly recommended if you get an upset stomach on holiday, known locally as “Caonabo’s revenge.”

The casabe (flat and round cassava bread) and catibías (cassava flour fritters stuffed with meat) are Taíno foods which remain in the typical Dominican diet.

If you were interested in Dominican Republic cuisine you will like Dominican Republic recipes!

Or Or merengue music

Breakfast usually consists of mangú and eggs. Mangú is another example of dominican republic cuisine and is made of mashed and boiled plantain.

Plantain comes from the banana family although plantains tend to be firmer and lower in sugar content than dessert bananas. Plantains are not normally eaten raw, they require cooking ["fritos verdes” are fried green plantains]. They are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.

A hungry Dominican wanting a bigger breakfast will add deep-fried meat(typically Dominican salami) and/or cheese can be added.

Lunch

In Spain, lunch is generally the largest and most important meal of the day, so is the case for Dominican Republic cuisine. Lunch usually consists of some type of meat (chicken, pork or fish), rice and beans, and a side portion of salad. The most popular lunch dish, consists of broiled chicken, white rice and red beans. It is known as "La Bandera" (The Flag). Typical Dominican Republic cuisine usually accommodates all four food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by vegetables or salad.

Many dishes are made with sofrito. This a type of sauce of tomatoes, roasted peppers, garlic, onions and herbs. It is sautéed to bring out the flavors.

Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in quipes or tipili (bulgur salad). Other favorite dishes in Dominican Republic cuisine include the folowing:

Sancocho see [photo above] is a gastronomic derivative of the Spanish cocido (stew), and each region of the country has its peculiar way of preparing it. Do not leave without tasting a “sancocho Gastronomy prieto”, made of seven different local meats. It is a respectable and respected dish.

Check out a recipe for Sancocho

Chicharrón: [see right] Check out Chicharrones recipe Chicharrones, specially chicken chicharrón (also known as pica-pollo), are usually eaten with tostones [a fried fruit chip]. They are prepared by washing and drying chicken and cutting it into small pieces, which are seasoned with a mix of lemon juice, soy sauce and salt. The batter is made from flour, pepper, paprika and salt in plastic bag, in which the seasoned meat is then placed and shaken. Pieces are deep-fried (without removing excess flour) until crisp and golden.

Chimichurris are traditional Dominican Republic cuisine. They are a more hearty snack of slices of pork cut from a joint and eaten in a sandwich. This dish is made throughout the Dominican Republic in small street stands, each with their own recipe and flavor. It borrows its name from the Argentinian sauce.

Rice: Dominican Locrio is a native preparation of rice. Apparently, the Spanish ladies who arrived here at the time of the conquest, did not have the ingredients for paella, so they adapted the recipe to the ingredients found on the island. For example, they substituted annatto for saffron.

The most popular meal in Dominican households will be a simple dish of white rice, red stewed beans, meat, and fried plantains called "la bandera,". Another popular rice dish is "moro", which can be of red beans, guandules or black beans.

Chofan is Chinese fried rice cooked in a Dominican Republic way. The essential ingredients for Chofan are rice with vegetables, egg, and meat or seafood. Check out a Chofan recipe

Regional specialities

Check out Samaná’s pescado con coco (fish cooked in a coconut milk sauce). Samana is a leading producer of coconuts.

For a recipe for pescado con coco` click here

Also Chivo de Azua (goat dish from Azua)and chivo liniero (goat dishes from the north western region).

Beverages

The beverages Dominicans enjoy include Morir Soñando, (to die dreaming-see photo right). This is usually made of orange juice, milk, cane sugar, and chopped ice. Sometimes vanilla extract is also added, or evaporated milk is used instead of regular milk.

They also enjoy rum, beer, Mama Juana, batida (smoothie), ponche, mabí, and coffee.

Check out a recipe for Morir Soñando

Dominican Republic cuisine -desserts

If you visit during Easter, try "habichuelas con dulce," a sweet concoction made with red beans.

All year round you can try "majarete," a kind of corn pudding. Both "habichuelas con dulce" and "majarete" are available in ice cream form.

The Siesta Habit

After gorging on Dominican Republic food, the native Dominican still takes a nap after lunch. You are on your Dominican Republic Holiday, give yourself a beak and find a hammock for about ten or fifteen minutes after lunch.

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Or the Morir sonando recipe

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