Dominican Gastronomy
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ScribdTranslationsDominican Gastronomy
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ScribdTranslationsDominican Gastronomy
SANTO DOMINGO. Dominican gastronomy is one of the most diverse of
the Caribbean region and is considered the result of the confluences of cultures
dissimilar like the Taíno, the African, and the Hispanic.
It is recognized that culinary arts were important for the process of miscegenation.
of Taínos, Africans, and Iberians in the first decades of the Spanish colony and created
foundations for the emergence of creole culture.
Just review the menus of restaurants and hotel chains in the main ones.
tourist areas of the country to find dishes of Creole cuisine, such as cassava,
sancocho, mangú, pasteles in leaf, moros, stewed beans, fish with coconut and
others.
These offers give a distinctive seal to the most tourist destinations.
frequented by foreigners and Dominicans.
Ancestral inheritances
In the integration of cultures and flavors, indigenous and African women,
mestizas and mulatas took care of producing that island 'culinary alchemy', which the
experts consider a mixture of cultures, which is part of the tourism offer of the
Dominican Republic to the world.
Before the masters' stoves, enslaved women and mulattas fused ingredients and
products of indigenous, African, and Spanish origin and contributed their creativity
while they were cooking.
The abandonment of La Española by the Mother Country, during a large part of
the colonial era forced its people to manage scarcity and develop imagination
in the preparation of dishes where leftovers from the masters' meals were used.
From Taíno culture, Creole cuisine inherits products such as fish, the
gabby, cassava, yautia and yam, mapuey, lerenes, palm heart and corn, among
others.
Historian Bernardo Vega has recalled that most of the fish that
the indigenous consumed have Taíno names, such as carite, menjúa, cojinúa, jurel,
dajax, guabina and shark and other elements of the fauna such as lambí, bulgao, carey, juey,
jicotea and crab.
From the indigenous tradition comes the frequent consumption of cassava, which has been passed down.
until the last generations the emblematic casabe, a fundamental food for the
first Spanish colonizers that are now offered in gourmet versions.
Typical Foods of the Dominican Republic
Sancocho
I would dare to say that Sancocho is the official Dominican dish. The word
sancocho (never "salcocho", please) used to refer to a hearty broth filled with
Meats, vegetables, and groceries are not only Dominican. Several countries in Latin America.
They have their versions of sancocho. The luxurious Dominican sancocho is the one with seven meats.
in which 7 types of meat from 4 animals are mixed with pumpkin, roots, and vegetables to
create a rich broth like you've never tasted before. The simplified version may contain
only beef, and maybe chicken.
Mangú
Unlike many of the dishes on this list that have their counterpart in others
Spanish Caribbean countries or the rest of Latin America, Mangú is unique to the
Dominican Republic. It is usually served with fried or scrambled eggs, "salami".
fried dominican and fried cheese, together they are known as The Three Hits.
it's more often considered a dish for breakfast, but occasionally it can be found in the
dinner table.
Don't be fooled by funny explanations about the origin of the word. The evidence
it points to an African origin.
White Rice
Rice is the basis of the Dominican diet. There are a large number of dishes based on it.
rice in our kitchen, but none is as common or important as White Rice.
This is the base of the Dominican Flag, which is how we affectionately call it
our traditional lunch, consisting of white rice, stewed beans, chicken or
beef and salad.
White rice is the test of a competent Dominican cook. The result must be
a soft but firm rice with separate grains, and of course, with a layer of
delicious golden crust.
Stewed Beans
Beans are an abundant and economical source of protein, which
makes it a very popular ingredient in Latin America, and the Dominican Republic is not
the exception. The Stewed Beans are served with rice, most commonly with
white rice, and forms one of the quarters of the Dominican Flag, our lunch
traditional. Each household has its own version, with slight changes in the
ingredients and each one is sure that theirs is the best.
Sweet Beans
This unique Dominican dish is an important tradition in our country, where it
It is prepared in large quantities during Lent and shared with family and friends.
and neighbors. Sweet Beans is one of those dishes where each family has its own
own recipe, and each one swears that theirs is the best. Our recipe gives you several
options to prepare them to your liking. If you find it strange to eat a dessert at
bean base (beans), don’t be scared, try it and you will see.