Dominican Republic recipes
Creole kitchen. Does it sound familiar to you? It is a fusion of the Indian, African, Spanish and South American kitchen, loved all over the Caribbean, Dominican Republic included. But the healthy food lovers will be disappointed. Creole kitchen is very rich, full of spices and fried dishes. The basis of the most meals is a rise, red beans and fried bananas. From the meat they use mostly poultry, pork, mutton or goat meat in the Dominican Republic. Beef is kind of rare and expensive for locals. But the paradox is, that the national dish “La Bandera Dominicana”, “Dominican flag” in translation, is made out of stewed beef meat (of course the rise and beans can’t be missed).
Fishes and seafood are not eaten as much as you would expect. Dominicans say, that fishing is strictly regulated by the government. The reason might surprise you: the white sand has the price of gold for the Dominicans, because the main incomes from the tourism are the most important for the country. And where are the fishes in this story? Oh yeah, these creatures are changing the coral reefs of the Dominican Republic into the white sand from the fairy tales. That means no fishes no sand, which is unacceptable in such a holiday paradise.
We already mentioned, that local cuisine is pretty spicy. They use chilly, curry, clove spice and coriander a lot. They also flavored food with onion, garlic, limes and coconut milk.
If you belong to the group of “candy addicted”, you can try fried bananas with caramel topping and grated coconut, rice pudding, caramel cream with coconut, mango cake or traditional cake made out of cornmeal and coconut called “Arepa Dominicana”, which we are “serving” you just a little bit more down on a page (with the complete recipe).
There is no doubt, that the national drink in the Dominican Republic, like in many other Caribbean countries, is rum. Locals like to drink it pure, but tourists prefer to have it in a mixed drink. Anyway, the Dominican Republic special is Mama Juana, an alcoholic drink made out of rum, red wine, honey, herbs and tree bark. Almost every family has its own recipe for this famous beverage, that’s why you can find the different amounts of ingredients. Some people also add a dry fruit in the bottle, where the whole mixture has to stay at least for 3 months. The interesting thing is, that you can use the same blend over and over again and just refill alcohol and honey part. The locals even say, that the longer you use the same mixture, the better taste you will get.
Of course Dominicans also drink some alcohol free beverages like fresh fruit juices, coconut milk or milkshakes.
So cheers, guys!
Let’s make a cake now!
(CORNMEAL AND COCONUT CAKE)
- 1 tablespoon of butter (for buttering)
- 3 tablespoons of butter (for dough)
- 2 cups of cornmeal
- 3 1/2 cups of whole milk
- 2 1/2 cups of coconut milk
- 1/2 teaspoon of salt
- 1/2 cup of raisins
- 4 cinnamon sticks
- 1 1/2 cup of brown sugar
Butter a 2 1/2 quart (2 1/2 lt) baking pan. Heat oven to 350 °F (175 °C).
Mix butter, cornmeal, milk, coconut milk, salt, raisins, cinnamon and sugar in a 3 qrt (3 lt) cooking pot. Stir the batter with a spatula and heat on the stove over medium heat, stirring constantly to avoid sticking.
When it breaks the boil, lower the heat and continue stirring until it thickens to a yogurt-like consistency. Remove the cinnamon sticks.
Pour batter into the pan and bake until you insert a knife in the center and it comes out clean (30-40 minutes).
It should be golden brown on top. Let it cool down to room temperature before removing from the pan.
Serve with hot cocoa or coffee. Bon appetite! 🙂