Cuisine of the Dominican Republic

The cuisine of the Dominican Republic is predominantly made up of a combination of Spanish, Taino and African influences over the last few centuries. Typical cuisine is quite similar to what can be found in other Latin American countries but, many of the names of dishes are different. Breakfast usually consists of eggs and "mangú" (mashed, boiled plantain). For heartier versions, these are accompanied by deep-fried meat (typically Dominican salami) and/or cheese. Similar to Spain, lunch is generally the largest and most important meal of the day. Lunch usually consists of some type of meat (chicken, pork or fish), rice and beans, plantains, and a side portion of salad. "La Bandera" (literally, The Flag), the most popular lunch dish, consists of broiled chicken, white rice and red beans.

The country that is now the Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present, and people recognize a Latin American feel to the island and its cuisine. Many traditional Spanish dishes have found a new home in the Dominican Republic. African and Taino dishes still hold strong in all aspects of the society. Some dishes are still Spanish with twist, while many are also unchanged African and Taino dishes.

African dishes include:
*Mofongo is a popular dish made from fried green plantains or fried yuca, seasoned with garlic, olive oil and pork cracklings, then mashed. "Mofongo" is usually served with a fried meat and a chicken broth soup.
*Mangu (Mashed boiled plantains)
*Mondongo (Cow tripe soup)

Taino dishes include:
*Arepita (fried yucca, sometimes potatoes)
*Cassava bread made out of Yuka)
*Chulitos (meat stuffed refried yucca)

Typical Dominican cuisine usually accommodates all four food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by some other type of vegetable or salad. However, meals usually heavily favor meats and starches and less dairy products and vegetables. Many dishes are made with "sofrito", which is a mix of local herbs and spices sautéed to bring out all of the dish's flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in "quipes" or "tipili" (bulgur salad). Other favorite Dominican dishes include "chicharrón", yucca, "casave", and "pastelitos" (empanadas), "batata", "pasteles en hoja", "chimichurris", "platanos maduros" and "tostones".

Dominican cuisine differs in some respects from other parts of the West Indies and spicing of dishes is much more on the mild side. The main spices used in Dominican recipes are onions, garlic, coriander and oregano. What Dominicans tend to eat depends highly on where they live, near the sea or in the mountains. Regardless, most Dominican meat dishes tend to involve beef, as cows are farmed quite heavily on the island. Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from lesser availability of refrigeration on the island.

Seaside Dominican fishing villages will have great varieties of seafood, the most common being shrimp, marlin, mahi-mahi or dorado (Spanish), and lobster. Most villagers will more commonly dine on cheap lesser quality fish, usually stewed with "la criolla" (rice). Premium seafood tends to be too expensive for the locals, and is saved for the island’s main industry, the tourist resorts.

Some treats Dominicans enjoy are "arroz con dulce" (or "arroz con leche"), "bizcocho dominicano" (lit. Dominican cake), "habichuelas con dulce" (sweet creamed beans), flan, "frío frío" (snow cones), dulce de leche, and "caña" (sugarcane).

The beverages Dominicans enjoy include "Morir Soñando", rum, beer, "Mama Juana", "batida" (smoothie), "ponche", "mabí", and coffee. [cite web |url=http://www.hispaniola.com/dominican_republic/info/society_cuisine.php |title=Dominican Republic Cuisine by Hispaniola.com]

External links

* [http://www.puntacana-information-guide.com/dominican-republic-food.html Guide to Dominican Food and Culture]