Dominican cuisine combines the culinary art of all crops who left their mark on this Caribbean island throughout its history. The basis of nutrition lies rice prepared in various ways (Lokrio, Moro, with vegetables and without, etc.). At the same time, there are dishes that were born under the influence of Spanish cuisine, such as SanCochio – one of the variations of Kidondo in Madrid, or asopao – a kind of Spanish Paelle. Spanish, Lebanese, French, Italian and Chinese cuisine with all their variety of tastes, sauces, use of large amounts of herbs, vegetables, fruits, were influenced by the Dominican cuisine. All this deeply penetrated into the culinary traditions of Dominicans.
The most common in the national cuisine dish, which is called La Bandera (translated "flag"). The dish includes white rice, stewed beans, meat (chicken, pork or beef) and vegetable salad (tomatoes, cucumbers, lettuce leaves, greens). These elements are daily food of the absolute majority of the Dominicans (also constant as the daily raising of the flag). Sometimes to this menu can be added to the cakes from Yuki, ripening or green plane (variety of banana), which is used in food both green and ripe, fried in oil, cornpopers or eggplant fried in breading.
The masterpiece of the culinary skill of the Dominican chefs is already named earlier, SanCoCo – a thick soup of several types of meat (beef, pork, chicken) with the addition of Yuki, Platan and Vegetables.
Moro (rice prepared together with beans or gvandulis) and asopao (rice, prepared in sufficient chicken broth, seafood or smoked pork) are also very popular dishes for every day. And baked pork leg – the main christmas dish in the Dominican Republic.
In addition to rice, Dominicans are eating a lot of roots (Yuka, Yutuia, Nyama, Batta and Potatoes). Roots add to SanCochio to make it more thick, and simply use in boiled or stewed form, mainly for dinner, along with salami, fried eggs, stewed meat, dried cod or smoked herring.
There is a special way to prepare root plates – Pastel En Oho: Platano, bananas, several types of boiled and rubbed root roots mix and stacked on a banana leaf, a meat minced meat with local spices is added to the center, wrapped in the form of an envelope and boil. Pastel En oho – also a typical christmas dish.
Pucked plane – one of the most popular dishes in the Dominican Republic. It is used both as an independent dish and as a basis for dishes such as a MoFongo (fried green plane, made with garlic and pork crackling) and manga (puree from boiled green plane). Very popular.
The most used vegetables and herbs are pepper, red onions, carrots, avocado, tomatoes, cabbage, salad lathouse, cucumbers, broccoli, eggplants, celery, math, tile, pumpkin. Products based on sausages: Naranha Agria (sour orange), coriander, oregano, garlic, pepper, biha, ahi denoso, parsley.
The mandatory caribbean cuisine is a tavern – thin, fresh and crisp bread made of heat-haired Yuki, without butter. This recipe remained in modern kitchen from the Indian Taino, who inhabited the island during the opening times by Christofore Columbus, and after 500 years continues to be popular in the houses of all Dominicans. The Spaniards Owned Island saw that Kalba had an advantage over traditional European bread – without having any preservatives, the Kalba is kept up to eight months, does not rejoice and does not deteriorate. Today, Kakab manufacturers are working to change the presentation of consumers about him and turn it into a delicacy product supplied to the national and international market.
Among the gamma desserts are allocated by Abiuhaela Con Dulce (sweet beans), which is preparing in every house in the Great Friday, Dulce de Coco con Lee (the mass of coconuts with sugar and milk), Dulce de Leh (evaporated to pasty consistency milk with sugar). Dominicans prepare desserts from almost all fruits in the form of jam and jams (from papaya, cashew fruits, orange zest, bananas, pineapple, bathata, guaava), using only reed sugar.
The inhabitants of the Dominican Republic Yun-Yun or Fryo-Frio are especially popular from drinks – one of the varieties of ice lemonade with all sorts of tastes (Natural Juice Tamarindo, Pineapple, Lemon), Maby – Cold Drink, prepared on the basis of fermented and sweetened infusion, and coconut milk.
Being an agrarian island state located in a favorable climatic zone, the Dominican Republic offers a variety of dishes that differ in a wide range of ingredients, and the influence of the traditions of Indian Taino, European and African culture in gastronomy adds a magnificent taste palette with many shades.