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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 A. Genao Cooking Level: Expert Home Town: Santo Domingo, Distrito Nacional, Dominican Republic Living In: Miami, Florida, USA
About me: I have traveled the world to learn about many different cultures. I have found the tastes of many different countries, and I now combine these experiences into my cooking. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »