Kitchen Connection - Kitchen Connection Goes to: Dominican Republic!
Flag of Dominican Republic
The Dominican Republic is located in the island of Hispaniola in the Caribbean region. It is the second largest Caribbean nation by area, and ranks third for population size. Dominican cuisine is influenced mainly by Spanish, Taino and African flavors. Meat and starch are main components of the Dominican diet, while dairy products and vegetables tend to fall to the background. Many dishes are made with sofrito, a mix of herbs and spices used to marinated meat.
Poor wooden cabins at the Dominican Republic, island Hispanola wich
Official Name: Dominican Republic
Capital: Santo Domingo
Official Language(s): Spanish
National Dish(es): La Bandera
Ropa vieja beef stew in tomato sauce with vegetables and rice. horizontal top view
Fun Facts:
The Dominican Republic’s main source of income comes from coffee, sugar and tobacco.
Christopher Columbus first landed in the Dominican Republic when he discovered the New World.
Santo Domingo is the oldest city in the New World.
The Dominican Republic is the most visited island in the Caribbean.
Cuban Cuisine Plantain Salty Chips
"Insider Foodage"
Country: Dominican Republic
*Continent: North America
*Capital: Santo Domingo
*Largest City (ies): Santo Domingo
*Culinary travel destination(s): Santo Domingo, Punta canta, Cabarete, Las Terrenas, Santiago De Los Caballeros
*Primary Language(s): Spanish
*%Urban to Rural: 80.6% Urban, 19.4% Rural
*Primary Agricultural Exports: Soybean meal, soybean oil, wheat, corn
*Population: 10.88 million
*Food expenditure for one week: $41.16
*Caloric intake available daily per person: 2,614 kcal
*Alcohol consumption per person: 5.92 litres
*Obese population: 10,766,988
*Big Mac Price: $7
*Meat consumption per person per year: 53.7%
*Prevalence of Hunger: 15-24%
*Culture: A large factor that influences Dominican national identity is its Spanish heritage and early independence. The native population was decimated or assimilated within decades of the arrival of Columbus, and the island was repopulated with Spanish colonists and their African slaves. Spanish is the national language, universally spoken today. Light skin color, which is considered to reflect European ancestry, is valued, while dark skin tones reflect the West African slave ancestry. The Roman Catholic cathedrals still stand and the majority of the population is Roman Catholic. A proud aggressive attitude is admired in sports, business, and politics. Machismo permeates society, especially among rural and low income groups, with males enjoying privileges not accorded to females.
*National Dish (es): Sancocho (7-Meat Stew)Dominican sancocho comes in a deluxe version: Sancocho de Siete Carnes, in which seven different types of meat from four types of animals are mixed with root vegetables and plantain to produce a very rich, thick, meaty stew, unlike anything you’ve tried before. The simplified version might contain just beef and perhaps chicken.
Mangú (Plantain Mash)
Unlike many of our top dishes, Mangú is a uniquely Dominican food; it is a very popular dish consisting of mashed plantains, usually served with eggs, fried Dominican “salami” and Queso Frito (Fried Cheese). Served together they are known as Los Tres Golpes (The Three Strikes). It is mainly served as a breakfast dish, and sometimes it appears on the dinner
Arroz Blanco (White Rice)
Rice is the main staple of Dominican cuisine. There is a great number of Dominican rice-based dishes, but none more common, or more important than arroz blanco. It is also the base of La Bandera Dominicana (the Dominican flag), the so-called traditional Dominican lunch meal consisting of white rice, habichuelas guisadas (stewed beans), pollo guisado or res guisada (braised chicken or beef) and salad. A good Arroz Blanco is the test of the good Dominican cook. The rice must be cooked but firm, with grains completely separated from each other, and it should produce a layer of crispy, golden concón.
Habichuelas Guisadas (Stewed Bean)
A cheap, abundant source of protein, beans, and pulses are very common in Latin American and Caribbean cuisine, and the Dominican Republic is no exception. They are a staple of Dominican foods, and Habichuelas Guisadas is served with rice dishes, most commonly with arroz blanco, and it forms one of the four corners of the Dominican Flag (the traditional Dominican lunch meal). Each Dominican home may have its own version, with small changes in ingredients and seasonings, each proclaiming theirs “the best”.
Pollo Guisado (Braised Chicken)
Chicken is abundant, easy and quick to cook, and inexpensive. No wonder it is one of the most popular meats in the Dominican Republic. And if you haven’t tried Pollo Guisado you have missed a lot by not tasting this fall-off-the-bone chicken, with strong flavors and amazing sauce. Chicken is usually one of the parts of the traditional Dominican lunch menu.
Ensalada Verde (Green Salad)
Even in the most humble countryside fonda (mom ‘n’ pop restaurant), you will be served salad with your meal. There are a lot of variations of Ensalada Verde, some using lettuce as the base, some using shredded cabbage. Tomatoes are always a must and other elements like onions, cucumber, boiled beets, bell pepper, and radish may be added.
Tostones (Twice-Fried Plantains)
Tostones is another Dominican food we share with several other Latin American countries, but it holds a special place on the Dominican table. Tostones are made from unripe plantains and served as a side dish to meat and fish dishes, or as part of a larger meal. I have yet to encounter one Dominican who doesn’t love tostones, and if you try them you’ll see why.
Habichuelas con Dulce (Sweet Cream of Beans)
This uniquely Dominican dish is an important tradition in the Dominican Republic, and of the most popular Dominican foods. It is served each year during the Lenten period, made in large quantities and shared with family and friends. Habichuelas con Dulce is one of those dishes with a different recipe for each family, each swearing theirs is the best. Our recipe gives you several options to adapt it to your own taste. And if you’ve never tried it, and think a bean-based dessert is strange, open your mind – you’re likely to love it.
Bizcocho Dominicano (Dominican Cake)
Bizcocho Dominicano, or Dominican Cake is possibly one of our most popular dishes. It is the center of many a Dominican celebration, from weddings to birthdays. This is just not any cake, its buttery, airy texture, combined with the traditional pineapple filling will test your baking skills, but if you get it right, you’ll ask yourself how you lived without it this far.
*National Drink(s): Mama Juana
*Major Holidays/Special Holiday Foods:
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New Year's Day |
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Epiphany |
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Our Lady of Altagracia |
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Duarte´s Day |
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Independence Day |
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Good Friday |
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Labor Day |
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Corpus Christi |
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Restoration Day |
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Our Lady of Las Mercedes |
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Constitution Day |
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Christmas Day |
Food Customs at Ceremonial Occasions.On special occasions, such as Christmas or Easter, extended families sit down together for large feasts. Roasted pig, pigeon peas (small yellow beans), and boiled chestnuts are served at Christmas. Fish is the traditional dish at Easter.
*Fun foodie facts: Dominican Republic cuisine is combination of Spanish, indigenous Taino and African influence
*Local produce: Banana, Pineapples, Bell peppers, fresh Seafood, Fresh Poultry
*Main religions: Catholicism
*Banquet (party) dishes: Pastelitos, Lorico, Chivo, Moro de Guandules
*Indigenous communities and their dishes:Haitians
*Native species: Wildlife in the Dominican Republic includes many species of birds, amphibians and reptiles, including the threatened rhinoceros iguana. Off the coast, one finds four species of marine turtles – leatherback, loggerhead, hawksbill and green – as well as dolphins and humpback whales
*SDGs that are especially prevalent in the respective country: 1,2, 13
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