Dominican Republic Cuisine
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The cuisine of the Dominican Republic is a mixture of Spanish African(Mainly Kongo) and Taino Indian influences.
The country that is now the Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present and public people recognizingly notice a Latin American feel to the island and its cuisine. Many traditional Spanish dishes have found a new home in the Dominican Republic. This is the same story for the African and Taino dishes which still hold on strong in all aspects of the society. Some dishes are still Spanish with different twist, while many are also of unchanged African and Taino dishes. Some of these African dishes include but not limited to: Mofongo(Mashed and re-fried plantains with pork grinds inside) Mangu (Mashed boiled platains) Mondongo (Cow tripe soup)
Some of these are Taino dishes include, but not limited to: Arepita(Fried yuka or sometimes potatos) Cassave (A bread made out of Yuka) Chulitos (Meat stuffed Re-fried yuka)
Dominican cuisine differs in some respects from other parts of the West Indies and spicing of dishes is much more on the mild side. The main spices used in Dominican recipes are onions, garlic, coriander and oregano. What Dominicans tend to eat depends highly on where they live, near the Sea or in the mountains. Regardless, most Dominican meat dishes tend to involve cow meat as the animals are farmed quite heavily on the island. Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from lesser availability of refrigeration on the island.
Seaside Dominican fishing villages will have great varieties of seafood; the most common being shrimp, marlin, mahi-mahi or dorado(spanish), and lobster. Most villagers will more commonly dine on cheap lesser quality fish usually stewed with "la criolla" (rice). Premium seafood tends to be too expensive for the locals and is saved for the island’s main industry, the tourist resorts.
[edit] External links
Guide to Dominican Food and Culture
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