![]() Guanimo – Same as tamales with no filling or stuffed with picadillo.Guarapo de piña – Fermented pineapple juice.Before rice was introduced it was made with corn and pineapple and called chicha. Pera piña – Rice and pineapple peel drink. ![]() Mabí - a root beer-like drink made from the roots of a local tree.īouillon cubes are used heavily in the preparation of Dominican lunch food. Other favorite foods and dishes include chicharrón, yautía, pastelitos or empanadas, batata (sweet potato), pasteles en hoja (ground roots pockets), chimichurris, plátanos maduros (ripe plantain), yuca con mojo (boiled yuca/cassava) and tostones/fritos (fried plantains). Throughout the south-central coast bulgur, or whole wheat, is a main ingredient in quipes and tipili, two dishes brought by Levantine Middle Eastern immigrants. Sofrito, a sautéed mix including local herbs and spices, is used in many dishes. However, there is heaviest consumption of starches and meats, and the least of dairy products and non-starchy vegetables. Īll or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood grains, especially rice, corn (native to the island ), and wheat vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad dairy products, especially milk and cheese and fruits, such as oranges, bananas, and mangos. African and Taíno dishes still hold strong, some of them unchanged. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. Many Spanish traits are still present in the island. The Dominican Republic was formerly a Spanish colony. Spices such as vanilla, nutmeg, and pepper most often used by Dominican cooks derive from Spanish cuisine. Casabe is served with soups and stews in the Dominican Republic. An important staple of Dominican cuisine adopted from the Taino people is casabe, made from cassava root and was important to the diet of the Taino. The Taíno cultivated many types of tubers such as yucca, yautia, and batata. The most recent influences in Dominican cuisine are from the British West Indies and China. Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences.
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