Dominican Republic
Ask what the Dominican Republic eats and the answer starts with this: comforting criollo plates of rice, beans, plantains, and slow-stewed meats, capped by merengue-sweet desserts. Look for La Bandera (daily plate of rice, red beans, and stewed meat), Sancocho (seven-meat root-vegetable stew for celebrations) and Mangú (mashed green plantains with pickled onion, fried cheese, salami, egg). White rice, red beans and stewed meat named for the flag; it is the standard midday meal in Dominican households. This atlas has 37 Dominican Republic dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Tostones
Twice-fried smashed green plantains. Ready in 15 min prep and 20 min cooking. 4 servings. A salad & side recipe…
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Wasakaka
Sharp garlic, sour orange and oregano sauce spooned over grilled chicken. 10 min to prepare. About 300 ml. A sauce…
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Yaniqueques
Crispy fried johnnycake discs, a beach snack. Ready in 20 min prep and 20 min cooking. About 12. A street…
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Sancocho
Hearty stew of chicken or fish with plantain, yuca and corn. Ready in 50 min prep and 3 hr cooking.…