Home

Cooks

Reviews

Photos

Recipes

More

Find a Location:

• Distrito Nacional
• Learn More

Dominican Republic

Christopher Columbus landed on Hispaniola to find the gentle Taino people living on cultivated tubers. The Taino are gone, but a cuisine rich in tubers and fresh tropical produce remains. A typical breakfast or light supper is mangu, a mash of plantains, cheese and bacon. At lunch, the day’s primary meal, nearly everyone eats La Bandera Dominicana—the Dominican Flag— a dish of rice, beans, meat, vegetables, and fried plantains. Yellow Locrio, or Dominican rice, inspired by paella, is colored by achiote seeds. Sancocho, or stew, has Spanish style and local tubers, green plantains, avocado, chicken or beef; Sancocho prieto contains seven meats. Other favorites are fish flavored with coconut, simple desserts, rum, beer and Dominican Arabica coffee. Dominican Republic cuisine, like other West Indies food, is a fusion of native, Spanish and African influences. It is well seasoned but not spicy. Many dishes depend on a sofrito, a sauteed mix of herbs, garlic, onion, green pepper, tomato paste, and vinegar. Local goat meat comes pre-seasoned—the goats graze on wild oregano.

	Featured Cook Sosua Gal Cooking Level: Expert Home Town: Oliver, British Columbia, Canada Living In: Sosua, Puerto Plata, Dominican Republic
About me: I am a Canadian (most recently from Vancouver) living in the Dominican Republic for the past three years. I love to cook and cook a lot in my free time, as well as at my small Pub and Sandwich Bar in Sosua. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »