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Dominican Republic food
Dominican Republic
food is very simple and is not very spicy as foods in other places in the
Caribbean. No trip to this country would be complete without tasting some
of the delectable dishes that are common here. The most common meal, for
example, is the "bandera" - the flag. This meal is a blend of white rice,
beans, meat vegetables and green plantain fritters. Comida Criolla is
another common meal made from rice, beans and chicken.
Goat or kid is the common meat used in stews. Chivo Guisaado contains the
meat of young goat marinated in a mixture of rum, herbs and lime juice. If
you don't like goat when you are at home, you will more than likely enjoy
the taste of it in the Dominican Republic because the goats graze on wild
oregano, which seems to preseason the meat. Meat is not expensive when you
compare it to the price of seafood. Because of this shrimp, lobster and
crab are mainly served in the restaurants of the tourist locations.
The food is always well cooked and is often left simmering for a long
time. Fried foods, especially plantains, are very popular and pastelitos
are very popular with tourists and residents. These are small turnovers
stuffed with meat, chicken or cheese. Soup makes up a major portion of a
Dominican meal and you will find this in every household, no matter what
the level of income. The common soup is aspago and chicken, fish or
vegetables often accompany it. The popular dish on Sunday is called
Sancocho, a type of Spanish stew that contains seven different meats.
There are many roadside eateries where you can enjoy Modongo, a stew
flavoured with lime. The most versatile of all food in the Dominican
Republic is the locrio or rice. Developed by the Spanish who settled here,
the rice is colored with achiote or annatto and comes in countless
variations.
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