Dominican cuisine
Dominican cooking is Caribbean and filling: plantain, root vegetables, rice and beans, and meat marinated in lime.
The weekday lunch is called "la bandera dominicana", the Dominican flag: rice, stewed beans and meat on one plate, nearly every day.
Plantain is eaten at every stage of ripeness and in every form: green ones boiled and mashed, ripe ones fried, firm ones flattened into tostones.
4 dishes
- Dominican sancocho
A thick soup of several meats and root vegetables. Celebration food, cooked for a crowd.
165 min · Medium · Soup
- Mangú
Mashed boiled green plantain with pickled onion, egg, fried cheese and salami.
50 min · Easy · Breakfast
- Pollo guisado
Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.
80 min · Easy · Main course
- Sweet cream of beans
A sweet dessert cream of red beans with coconut milk, sweet potato and biscuits.
115 min · Easy · Dessert