The diet of the people living in the Dominican Republic has been influenced by the foods available locally, by the indigenous cultures, such as the Taino native peoples, as well as by international influences from Spain and Africa. In a period of a week we samples many different dishes and foods and would like to share our culinary experiences.
Plantains are a type of banana. They are larger, less sweet, and more starchy than the type of bananas familiar to us. This means they must be cooked before they are consumed and are a more savoury dish.
This is a very starchy, carbohydrate rich root vegetable grown in the Dominican, the Caribean and South America. In fact, it is the third largest source of carbohydrates in these areas!
We had yuca at Jorge’s school where it was peeled, boiled and cut into slices.
Rice and Beans
What a group favourite! We had this meal several times during the course of our trip. We found that rice in the Dominican to be very flavourful through the spices that were added by the use of coconut milk.
We also learned the con-con (burnt rice from the bottom of the pot) is a delicacy in the Dominican.
Stewed Beef (Carne Guisada)
A traditional dish we ate one night for dinner. Meat is always very well cooked
The fruit was amazing and we ate so much of it! Since it was so fresh and delicious that was easy to do. The fruits we tried included pineapple, banana, papaya, cantaloupe and avocado.