Dominican Republic cuisine

Simple and spontaneous cooking

Dominican cuisine is simple and spontaneous. Like everywhere else in the world, recipes are passed down from generation to generation in the kitchens of grandmothers, aunts and mothers. Because recipes are not always written on paper, cooks learn to cook indigenous dishes.

Breakfast is usually a light meal for Dominicans, the same dishes prepared for dinner are also prepared for breakfast, especially when one needs good energy to start the day. A typical breakfast might contain mangú, with scrambled eggs topped with onions. This could also be accompanied by a few pieces of fried Dominican cheese (its content and flavor is similar to feta, but made from cow's milk). It can also be accompanied by a few pieces of fried salami. A glass of cocoa or coffee with milk is a pleasant end to this breakfast.
Breakfast or lunch is the most important meal in the Dominican Republic. The family meets at the table to share the “bandera dominicana”, the typical lunch. This contains a combination of rice, beans, meat (or fish) and salad or a side dish, and when prepared correctly is an all food group meal . The fresh ingredients give richness to the food which is also very healthy and tasty. Ice water goes well with food and with dessert.

Some photos of typical Dominican dishes

One of the Sancocho recipes

Sancocho is a Dominican treasure for those who love good food. It is a dish usually prepared on Sundays or for special occasions. It takes time and contains many ingredients. But the preparation time is also the time to enjoy the company of good friends, drinking a little rum or a cold beer. Traditionally, beef is required for the preparation, but the “7 Meats” recipe is a deluxe version.

Duration: 90 minutes
Difficulty: Advanced
Before you start: Wash the meat (except pork sausages) in hot water and brush it with cut lemon. Cut the meat into small pieces.

• 1 pound of goat meat
• 1 pound pork sausages
• 1 pound of pork
• 2 pounds of bone-in beef
• 1 ½ pounds chicken
• 2 pounds of pork ribs
• 1 pound smoked ham bones
• 4 lemons cut in half
• 1 large spoonful of grated garlic
• 4 large spoons of oil
• 2 large green chili peppers, cut into square pieces
• ½ pound cassava cut into pieces
• 2 large onions
• ½ pound ham cut into pieces
• 2 large spoons of celery
• ½ pound of potatoes
• 3 green bananas
• ½ cup capers
• 2 corn
• ½ teaspoon of oregano powder
• ½ teaspoon of thyme
• ½ teaspoon of coriander
• 2 small spoons of vinegar
• 2 teaspoons of Tabasco

Place the beef in the pot and add the herbs, garlic, vinegar, capers, seasonings and salt. Stir the mixture to distribute the ingredients. Heat the oil in an iron pot, add the beef and stir (be careful of the hot oil). Cover and wait a minute, stir again. Add a few tablespoons of water if the mixture sticks to the pan. Follow this process for 20 minutes. Add the pork and cook for 15 minutes, adjusting the water if necessary. Add the rest of the meat to the mixture, add the broth and cook for another 10 minutes.
Add water and wait until boiling. Add the yautia, malanga and the two cut bananas. Leave to cook for 10 minutes. Grate the third banana and add it to the pan. Add all remaining ingredients and adjust water if necessary. Stir regularly so that the mixture does not stick. Cook until the last ingredients are clear. Take two cups of vegetables from the pot, grate them into a cup and return them to the pot. Let it cook until the stew becomes thick.
Adjust the salt. Serve hot with a few pieces of avocado and white rice.