Dominican cuisine is the result of a mix of European, African, and indigenous Taíno-Indian influences that populated the island. The rich and varied culinary history gives rise to a cuisine with delicious smells and flavors. Originally, before the numerous explorations and their integration, the main ingredients of the Dominican menu were rice, meat, beans, plantains and vegetables, as well as fish, seafood. These still form the basis of Dominican cuisine and the recipes that adorn the table in the country every day.
The Dominican gastronomy is increasingly taking on its own character and is enriched day after day with new influences, including Asian cuisine, with a touch of experimental and fusion cuisine. Not only traditional dishes, but also numerous gastronomic reinterpretations in the many restaurants of the city of Santo Domingo full of high-profile addresses and top chefs. Here are 2 Dominican Republic recipes to reproduce at home!
For 4 persons / Time:40 minutes
1 medium carrot, peeled and diced
6 medium potatoes, peeled and diced
2 eggs
1 small red onion, chopped
2 tablespoons red vinegar
1 teaspoon sugar
3 tablespoons mayonnaise
2 teaspoons salt
2 teaspoons turmeric powder
Lemon juice to taste
1 teaspoon oregano
Toasted Casabe (can be replaced with slices of toast)
Mix the onion with the sugar and vinegar.
Meanwhile, cook the carrot, potatoes and eggs.
When they are ready, take them off the heat. Peel the hard-boiled eggs and place in a mixer or blender with the onion, carrot and boiled potatoes, turmeric, oregano, lemon juice and mayonnaise.
Mix everything until you get a mixture with a homogeneous consistency. Season with salt and pepper to your liking. Spread the mixture on toast
For 4/6 persons / Time:30 minutes
Green bananas (if not, use potatoes)
1.5 liters of water
1 clove of garlic
Salt to taste.
1 small bay leaf
1 medium onion
4 cloves
Tomato
Shallot
½ red bell pepper and ½ green bell pepper + 1 red bell pepper
8 black olives
1 tablespoon capers
¼ cup olive oil + 2 tablespoons vinegar
1 lime or lemon (juice and zest) + 1 orange (juice and zest)
Parsley and coriander
Optional:steam the bananas and add fish, shrimp, mussels to the salad if desired
Peel and cook the green bananas in plenty of salted water with a bay leaf and an onion with 3 cloves. Alternatively, you can steam them.
Cut all ingredients into sticks or julienne and add the olives.
Mix salt, pepper, olive oil, lemon, vinegar, orange zest and a teaspoon of juice and emulsify.
Mix the emulsion with the vegetables and then add the green plantains cut into rings. Also add the chopped aromatic herbs.
Let rest for a while and mix with the chimichurri sauce. Serve cold.
