food

Top Dominican Cook books:

Aunt Clara’s Dominican Cookbook

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 Thomas’s Thai Iced Coffee

1. Pour 2 Tbsp of sweetened condensed milk into a 16oz glass.
2. Add 2 shots of espresso or double brewed coffee.
3.     Stir until mixed.
4. Add some ice and stir until espresso mixture has cooled, then add more ice.
5. Top off with cream or half and half.
6.    Do NOT flavor it!
7.    Do NOT add whipped cream!

Elegant Chocolate Cake     (Serves 8)

Ingredients:

1 1/2 cups unbleached white flour
1/3 cup Equal Exchange Organic Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or Equal Exchange Coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Preheat the oven to 375 degrees. Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan. In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan. With a fork or a whisk, mix the batter until smooth. Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25 to 30 minutes and set aside to cool.

From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996.

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dominican cuisine

 
Dominican food is the legacy of the three main ethnicities that formed what is now contemporary Dominican Culture. Centuries old Taino dishes like the Casabe now share the table with Sancocho, a seven meat and poultry stew first concocted by African slaves who replaced the Taino laborers more than three centuries ago, and with an appetizing coconut flan, the country’s own variation of the classic Spanish dessert.

If you want to try the local food try visiting a local restaurant and asking for one of the most popular dishes. Whether you visit for breakfast, lunch or dinner, there will be something to please even the choosiest of eaters… although you might want to forgo the mondongo if you’re one of the latter. 

Here are a few local dishes that you might like to order:

Breakfast:

	Mangú: plantain puree usually accompanied by fried cheese and salami
	Yaniqueque: deep fried circular flour dough that is filled with ham, cheese or eggs.

Lunch/dinner:

	Sancocho: chicken, pork, lamb, goat and beef stew cooked with potatoes, pumkin and plantains
	Mondongo: stew of cow intestines.
	Pescado con coco: fish with coconut sauce.
	Mofongo: fried plantains smashed with garlic and pork rinds.
	Moro: rice cooked with green peas and coconut milk.
	Pasteles en hoja: plantain or cassava puree filled with ground meat and wrapped in plantain leaves.
	The Dominican Flag: white rice, red beans, stewed beef and salad all served in a platter.

Experience of “Mango de Matanzas”
Dominican Republic: looking for a leadership in organic mango production

Barranquilla – The business of mangoes at the Dominican republic has been consolidated due to the increasing exports to the EU. A clear example is the firm Mangos de Matanzas who produces in 200 hectares 2 varieties of mangos for the domestic market and 5 for international markets. In Europe, Mangoes de Matanzas exports to Germany, UK, Spain, France and The Netherlands. All production is organic certified by the firm EcoCert. According to Renaud Anselin, founder and associated of Mangos de Matanzas, the firm has been concentrated on the EU market due to the phytosanitary restrictions of US and Japan. In order to be able to export to these two countries, growers have to control plagues by means of a hydrotermic system. The EU and Canada (the next objective market) do not require this phytosanitary procedure.

The hydrotermic system requires a plant that is planned to be build by a group of mango growers associated to the guild led by Mr. Rafael Lejer, who also promotes this initiative and the associativity to consolidate exports among small-scale growers.

Mangos de Matanzas produces with the association and independently. In the last campaign reached 350 annual tons, which is considerably good taken into account the young plantations sew in 1999. The firm expects an increase to 1,200 annual tons in 5 years.

The main advantage of the Dominican mango is its earlier production (between May and August). Competitors such as Mexico and Brazil are not present in this season and other producing countries from Western Africa finish their campaigns before, in April. An additional advantage from Dominican Republic is the target on organic production. This country is the leading country on organic banana production and expects to do the same with mangos.