The Larder Journalद लार्डर जर्नल

Home / World Cuisines / World Cuisines

विश्व के व्यंजनWorld Cuisines

Cuisine of the Dominican Republic

↳ from Santo Domingo, Dominican Republic

Taíno, Spanish and African: La Bandera (rice, beans and meat), mangú (mashed plantain), sancocho and the world's coffee, chocolate and rum.

must try ↓

Specialties

History

Santo Domingo was the first European city in the Americas. The cuisine mixed Taíno cassava, Spanish pork and African plantain.

Ingredients

  • Rice
  • Red beans
  • Plantain
  • Pork
  • Chicken
  • Sofrito
  • Cassava
  • Cilantro

How it's made

  1. Cook beans with sofrito
  2. Stew chicken or beef
  3. Cook white rice
  4. Fry plantain
  5. Serve as La Bandera
to drink

What Dominican Republic drinks

Brugal rum, Presidente beer, Mamajuana, coffee

Ratings & notes

Loading…

वहीं सेSame place

More from Dominican Republic

Americas & Oceania DishesFood

La Bandera Dominicana

'The flag': the everyday lunch of white rice, stewed beans, meat and salad, representing the red, white and blue flag.

from Dominican Republic · Dominican Republic
RumSpirits

Mamajuana

A herbal drink made by steeping tree bark and herbs in rum, red wine and honey, locally said to be a tonic.

from Dominican Republic · Dominican Republic
Everything from Dominican Republic
विश्व के व्यंजनSame shelf

More World Cuisines

World CuisinesCuisine

Indian Cuisine

Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.

from India · North
World CuisinesCuisine

Chinese Cuisine

China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.

from China · Eight great traditions: Sichuan
World CuisinesCuisine

Japanese Cuisine (Washoku)

Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.

from Japan
World CuisinesCuisine

Korean Cuisine

Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.

from South Korea
World CuisinesCuisine

Thai Cuisine

Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.

from Thailand · Central
World CuisinesCuisine

Vietnamese Cuisine

Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.

from Vietnam