The cuisine of the Dominican Republic has much in common with the gastronomic traditions of the neighboring islands of Puerto Rico and Cuba, as well as with the country from which he shares the island of Hispaniola, Haiti. Dominican Republic for a long time was a Spanish colony, so many Castilian traditions found fertile soil here, including culinary. In addition, the influence of Africa is felt, from where slaves were brought here. This is especially true of the traditions of Tino.
The main ingredients of Dominican cuisine
Vegetables and fruits
In the Dominican cuisine, vegetable ingredients are fully used. Products such as pineapple, lime, passion fruit, mango and, especially, bananas, are used in many dishes and in a variety of forms.
If we talk about vegetables, then ingredients such as yams, sweet potatoes, eggplants, peppers are very popular. The poor population of the Dominican Republic, which makes up most of the total, often uses plant ingredients such as rice, corn and beans.
Meat
Dominican cuisine uses meat ingredients in full. Since it has many Spanish roots, beef and chicken come to the fore, which is fried, cooked on the grill, cooked, dried, naturally, pre-marinated. In local marinades use a large number of local herbal ingredients, as well as unique local spices.
Other types of meat that are used by the local population are chicken meat, turkey meat, lamb meat.
Seafood
In this regard, the Dominican Republic does not differ from the rest of the Caribbean islands: there are many seafood and skillfully used. At any time of year on the island you can find dishes made from fresh seafood. Incredibly tasty local people prepare cod and octopus, oysters and crabs, cuttlefish and even sharks.
Spices
A distinctive feature of Dominican dishes is acuity. Local residents are happy to use saffron, cinnamon and cloves. Especially popular is the sofreeto - a tough mixture of local herbs, which is used in many recipes.
Dishes of Dominican cuisine
One of the most frequently used products in the Dominican Republic is tapioca, starch made from cassava. This product is native to Brazil, Colombia, Venezuela, Cuba, the Dominican Republic and many more countries in the region. Many dishes are prepared from it, including the casabe - a kind of local bread.
The most popular dishes on the island are:
- Arroz con leche or Arroz con Dulce - Spanish dishes made from sweet flavored milk. They are served with rice pudding;
- Flan - fruit salad;
- Paella - fish dish with saffron or annato;
- Chicharrn is a meat dish, most often made from chicken, but it uses lamb or beef, which is served with rice or corn porridge, lemon juice, soy sauce, pepper, paprika. Meat is wrapped in flour dough and fried until crisp;
- Pastelitos - pancakes with meat.