The Essence of.....Dominican Republic An exploration of the world through food and drink

Essence -ial Information UK Tourist Office Currency   Capital Language   Main Airlines Flying Time from UK Visa

PROFILE A nation on the island of Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western third of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands that are shared by two countries. The cuisine of the Dominican Republic is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Dominican cuisine has a lot in common with the gastronomic traditions of the neighboring islands of Puerto Rico and Cuba, as well as with the country it shares the island of Hispaniola with, Haiti. It has less in common with other Latin American countries, although there are some shared traditions there too. The Dominican Republic prides itself on selling fresh ingredients from their local markets. Typical foods are sweet potatoes, goat meat, pig meat, fresh saltwater fish, shellfish, mangoes, papayas, plantains, cassava melon, coconuts, citrus fruits, tomatoes, and passion fruit. Given the abundance of high quality foods, it is not surprising that locally prepared dishes are delightful treats. Taíno dishes include: Arepita – fried yuca, sometimes potatoes Casabe – bread made out of yuca Chulitos – meat-stuffed, refried yuca Spanish dishes include: Arroz Con Leche or Arroz con dulce – Dominicans add star anise to the classic Spanish recipe Flan – there are many recipes of flan with a tropical twist from the fresh fruits on the island Paella – In the Dominican Republic paella is done with local fish and ground annatto instead of saffron African dishes include: Mangú – mashed, boiled plantain. Originated in west Africa and is known as fufu in Africa, Cuba and Puerto Rico. Mofongo – a popular Caribbean dish which originated in Puerto Rico and was later adapted to Dominican cuisine, it is made from fried green plantains or fried yuca, seasoned with garlic, olive oil, and pork cracklings, then mashed with a little broth. Mofongo is usually served with a chicken broth soup. Pasteles en hojas – Root tamales Mondongo – beef tripe soup Some favorite beverages include: Morir Soñando - a popular orange juice, milk, and sugar drink Mama Juana Ponche - eggnog is very popular around Christmas time Mabí – juice made from colubrina bark or fruit, sometimes fermented, sometimes spiced