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Traditional Dominican Republic Food




Dominican Republic Food Recipes and ingredients, enjoyed by many of our families.


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Dominican Republic Food products are purchased at many Latin American food stores, most major shopping centers and in many if not all Dominican food stores.

Dominican Republic food / These are some of the typical Hispanic recipes and products used to create our delicious meals and desserts.

These meals are also served in some of the best Dominican Republic Villas, hotels and resorts.


Many tourist that visit us and stay at one of our all inclusive Dominican Republic properties request Typical Dominican Republic Food recipes from their chefs.










Dominican BananaDominican Banana Casa de Campo

















Dominican Stew BeefDominican Stew Beef
Dominican peppers






Traditional Dominican Republic food is very tasty and includes a diverse selection.


One of our best known meals, lovingly named la bandera (the flag) consists of white rice, beans, meat, vegetables and fritos verdes (green plantains or tostones).


The Dominican Sancocho is a cooking imitative of the Spanish cocido (stew), and each region of the country has its special way of preparing it.














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Click here for even more Dominican Republic recipes.








"Or visit our Desserts Page",









Dominican Republic Food / RECIPES





Click MENU for recipe selection.




MENU SELECTION

Dominican "Tamales" or Tamales Wrapped in Banana Leaves {Pasteles en hojas}

"Dominican Night"

Foods of the Caribbean

Dominican Black Bean Soup

Cassava Bread/

Dominican Republic Style corn bread

"Pan de Maiz"

Dominican Fried Chicken/

Dominican Stew

"SANCOCHO"

Fresh Mozzarella Cheese
Dominican "KIBBEH" or

Cracked Wheat and ground beef fritters

{QUIPES / KIPES)

Green plantain puree

"MANGU"

OX-TAIL SOUP

"Sancocho de rabo de vaca"

Rice with chicken and pigeon peas

("Arroz con pollo Y guandules")

Shredded Beef

"Carne Ripiada"
66 77 11










Dominican Food /Recipes
 

Dominican Black Bean Soup



Dominican Republic food

----

* 2 Lbs. washed Black Beans

* 1 Lbs. diced white onions

* 1 oz. clean diced garlic

* 4 oz. chopped celery

* 1 Lb. white rice

* .5 Lbs. Cuban or Anaheim Peppers

* .5 bunch of fresh Cilantro

1. wash beans well & let soak overnight.

2. Lightly sauté garlic, onions, celery and Cuban Peppers,

This is referred to as a Sofrito.

3. Bring beans to boil, add "sofrito",

fresh cilantro and gently simmer for 4 hours.

4. To make a cream of Black bean soup

puree until smooth.

5. This soup is traditionally accompanied with

boiled white rice and diced onions.

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CASSAVA BREAD

(Casabe)

for 6 round breads

Dominican Republic food /

This simple bread was prepared and eaten by the natives (Caribe and Arawak Indians) of the island long before Hispaniola was discovered by the Europeans. The recipe below uses the same ingredients and method of preparation used by the native peoples of this bountiful island.

INGREDIENTS TO MAKE 6 CUPS CATIBIA FLOUR

- 4 pounds fresh yucca #

PREPARATION OF THE CATIBIA FLOUR

- wash the yucca well

- carefully peel away the brown outer skin

- using a hand grater or food processor the yucca must be very finely grated

- squeeze the grated yucca to remove as much of the water and starch as possible

...(a good technique is to first hand squeeze and/or wring out the liquid and then wrap the grated yucca in a cheese cloth, weigh it down with something that weighs about 20 pounds and leave it for 10-12 hours.)

- the objective is to make your own flour, which by definition is a "dry ingredient".

INGREDIENTS TO MAKE DOUGH FOR 6 ROUND CASSAVA BREAD CAKES

- 6 cups of "Catibia" flour

- water ( amount will depend on how dry your homemade Catibia flour is)

- 2 tbs. vegetable oil

PREPARATION OF THE CASSAVA BREAD

1. heat a cast iron skillet until very hot

2. while skillet is heating lightly moisten the Catibia flour and add 1 tbs of oil and mix to combine.

3. when skillet is ready, reduce the flame to medium-hot, brush skillet with a little oil and place 1 cup of the lightly moistened Catibia flour in the bottom of the skillet and form it into a round shape about 1/8 of an inch thick.

4. cook the down side for 6-8 minutes and then flip it over and cook for 6-8 minutes again.

5. repeat for the remaining "dough"

6. kept in a closed container or bag this bread will keep just fine for many days and can be reheated in an oven until brown (about 5 minutes at 400 degrees F).

# Yuca-"Manihot Dulces"-sweet cassava (not to be confused with American yucca) is a spindle shaped plant root about 10 inches long that is also known as manioc and cassava. It is tuberous and fibrous and native to the tropical regions of the new world. Tapioca and laundry starch are made from it among other things. Make sure you get firm, non stringy, fresh yucca with white, crisp flesh.

NOTE: Commercial Cassava flour is also available at Caribbean grocery stores and health food stores.

Dominican Republic food /

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DOMINICAN FRIED CHICKEN

("Chicharrones de Pollo")

For 4 persons

Dominican Republic food /

* 1 whole 3 lb. chicken

* 4 cloves of fresh garlic, minced finely

* 3 ozs. Sour lime or sour orange juice

* 1 ozs. Fresh oregano leaves

* .25 ozs. Fresh minced ginger

* .5 lb. seasoned flour with salt and pepper

* Peanut oil to deep fry

1. To prepare the Marinade thoroughly mix the garlic, ginger, citrus

Juices and oregano.

2. Wash chicken well and cut into 16 pieces.

3. Place chicken pieces in marinade for 10 minutes.

4. Remove chicken and then let drain for 3 minutes.

5. Toss chicken in seasoned flour.

6. Heat oil to 335 degrees F and fry the chicken 3/4 of the way done.

Remove and keep warm.

7. When ready to serve, raise oil to 400 degrees F and fry the chicken a

SECOND time until very crispy ("chicharrones")

8. TO SERVE

Accompany with French fries or the typical Dominican twice fried

green plantains which they call "Tostones".

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DOMINICAN REPUBLIC STYLE CORN BREAD

"Pan de Maiz"

/ Dominican Republic food

Makes 2 loaves

INGREDIENTS:

2 1/2 cups yellow corn meal

1 1/2 cups all purpose flour

3 tbs. baking powder

1 tsp. salt

8 ozs. Unsalted butter

2 cups of grated fresh coconut / grated fine

1/2 tsp anise seed (optional)

1/2 cups evaporated milk

1/2 cup fresh coconut milk

4 large eggs / whisked well

PREPARATION OF FRESH GRATED COCONUT & FRESH COCONUT MILK:

1. Split 2 dry coconuts* in half ; drain and reserve the water for another used.

2. Separate / scrape the white coconut meat away from the brown outer coconut shell

and then grate the meat using a food processor or a hand grater. Reserve your 2 cups of freshly grated coconut.

3. Allow the remaining freshly grated coconut to infuse with 10 oz. of milk

for at least two hours, then strain using cheesecloth, squeezing out all the liquid..or..all the "goodness".

4. This is your coconut milk.##

PREPARATION OF THE CORN BREAD:

1. Sift all the dry ingredients together.

2. Cream the butter until it is light and fluffy and then gradually add it to the dry ingredients.

3. Add the grated coconut and anise seed (if using) and mix well.

4. In another bowl gently combine the evaporated milk, coconut milk and the well whisked eggs.

5. Add the combined milk and eggs from step 4.

6. Mix thoroughly, beating for two minutes.

7. Grease two 9" x 5" loaf pans and fill with the mixture. The mixture should be very soft, like a thick batter.

8. Bake in the center of a preheated oven at 350 degrees F for about 30 minutes.

9. The bread will shrink away from the sides of the loaf pans and turn golden brown on top when done. To check for complete completeness pass a wooden skewer into the center of the loaf and if it comes out dry the bread is done.

footnotes and explanations follow below

Domincan Republic Food * Can usually be purchased at Latin American, Cuban or Dominican grocery stores called "colmados".

## Unsweetened canned cream of coconut or coconut milk may be substituted, but is not recommended.


Welcome visit our history page Click here/Dominican Republic Food


Dominican Republic food /

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Fresh Mozzarella Cheese

Dominican Republic food



Here is a method to make fresh mozzarella cheese from cow's milk. It is interesting in that

in the making of this cheese you are working with a warm product.

Cheese Master

Panchin Lluberes,

Buena Vista Norte,

La Romana, Domincan Republic Dominican Republic Food

Ingredients

18 gallons of fresh, WHOLE, not pasteurized cow's milk (still warm from milking is best)

23 cc. liquid rennet (about 1 cc per every 3/4 of a gallon)

1) Add rennet and mix very thoroughly to disperse this material; this is important.

2) Let sit about 1 hour.

...You will be able to tell when this part of the process should be stopped

because the surface

of the milk will become shiny and get firm, like yogurt or jello, and your should

come away clean

when pressing gently with the open palm.

3) Break this semi-firm milk up with your paddle (wooden or stainless steel). Be through with

this and make sure the pieces are not more than 1 or 2 inches square in size.

4) Let sit about 45 minutes to allow the solids-curds to precipitate. The solids should occupy

about the lower third of the tank and the liquid-whey should occupy the upper 2/3 of the tank.

If you allow this step to go on for an excess of the time needed, the curds will explode upwards

and the resultant "mess" is basically unsalvageable for anything other than animal feed.

5) Remove the whey-water and scoop the curd up to a stainless steel table and allow to

drain for about 12 hours. The watery liquid can be used to make ricotta cheese or given to pigs.

6) Cut the now fermenting (you can see the air holes) curd mass into 4 or 6 large pieces,

pile up on each other and allow to drain another 6-10 hours.

7) Slice curd into pieces about 1-2 inches thick; inspect well for foreign matter

that may have escaped you previously. At the same time bring about 8 gallons

of lightly salted water to 90 degrees F.

8) Place a quantity of the sliced curd in a stainless steel bowl and pour the warm water over;

use enough to cover. allow to sit about 4 minutes or until the curds begin to soften

and "melt" and are pliable.

9) Using wooden or stainless steel hand paddles begin to fold the soft mass over into itself.

Use a motion where you rotate the mass counter-clockwise while folding a portion into

the center going in a clockwise direction. This should be done rapidly as to not allow the

temperature to drop too much. Try to fold the mass 50 times.

10) Remove the mass to the stainless steel table, pour off the now white water.

Allow this same water to cool a few minutes and add a bit of cool water. You want the

temperature to now be at around 80-82 degrees F.

11) Shape the mass into a thin sheet and return to the stainless steel bowl and cover

with the cooled water. Repeat the folding process, this time giving only 35-40 "turns" to

the cheese mass.

12) Form a whole in the center of the cheese mass......like a thick doughnut...... and remove

the cheese mass from the liquid. Quickly cut the cheese ring into pieces of about 1 pound

each and return to the same liquid in the bowl to keep them warm and pliable.

13) Now comes the process of forming the cheese into the shape you desire and when

you have done that immerse in cold clean water until ready to use or age./ Dominican Republic food.

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GREEN PLANTAIN PUREE

"MANGU"

Dominican Republic food

A Dominican Republic food favorite usually eaten in the morning. This is a very filling

dish, a real "stick-to-the-ribs" item, historically fed to the field workers

before they went out for a long day of hard cane-cutting.

* INGREDIENTS for 6 servings

* 3 large green plantains **

* 2 oz. olive oil

* 6 oz. sliced onion (white)

* 6 oz sliced Cuban or Anaheim peppers

* 1/4 quart of the plantain boiling liquid

* 1.5 oz. salt

* PREPARATION

1. Wash the platanos very well and then boil for about 20 minutes.

Time will depend on age of the plantain and its size. Remember

that you will be preparing a puree so make sure the plantains are

fully but not overly cooked.

2. Let cool a bit then remove the skins and in a bowl and the salt

and then mash with the indicated amount of boiling liquid.

3. Transfer to a food processor or strong blender and finish the

pureeing.

4. Sauté the onions in the olive oil.

5. Put puree in a serving dish and top with the sautéed onions and

the olive oil and serve.

--

Dominican Republic Food ** GREEN PLANTAINS Can be purchased at Latin American grocery stores

or "Platanos" that also carry fresh produce.

----

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RICE WITH CHICKEN AND PIGEON PEAS

("ARROZ CON POLLO Y GUANDULES")

Dominican Republic food

====

---

*To Prepare the Guandules (Pigeon peas)

1. Option #1 [1.5 cups dry peas] @

1) Clean, Wash and soak over night

2) Start with cold water, place beans in cold water and bring to high

heat, lower when comes to boil and simmer about 40 minutes or until peas are

tender but still Whole. Reserve the cooking liquid for the final dish.

2. Option #2 [1.5 cups fresh peas] To Prepare the Guandules (Pigeon peas) @

1) If the pigeon peas are very fresh and not dried as in the above,

they do not need to be soaked. Instead you can just wash them and then sauté them for

about10 minutes where indicated in the master recipe.

3. Option #3 [16 oz. can] To Prepare the Guandules (Pigeon peas) @

1) If not available in any other for look for them canned, which is the

least desirable option. Drain and use where indicated in master recipe.

*To Prepare the Chicken

1. Cut whole chicken (3-4 lbs) into 12 pieces or 16 pieces and rinsed well with

cold water and then lime juice or sour orange juice. @

2. Marinate for about 5 hours with the following;

¥ 2 tbs. Worcestershire sauce

¥ .5 tsp salt

¥ 2 tbs. lime juice

¥ 2 cloves garlic diced

¥ fresh oregano leaves to taste (about 3 tbs. fresh leaves)

*To prepare the Dish = 8 persons

* Ingredients

¥ 3 cups of raw rice

¥ 4 tbs. of olive oil

¥ 1 medium red onion / sliced thinly

¥ 1 medium ripe tomato/ seeded and diced

¥ 2 cloves garlic / diced finely

¥ 1 bell pepper / seeded and thinly sliced

¥ 2 tbs. tomato paste

¥ 2 chicken bouillon cubes (Very typical in Dominican cooking)

¥ 1 tsp. vinegar

¥ 1 tbs. diced stuffed olives

¥ 1 tbs. diced fresh coriander (cilantro)

¥ about 5 cups of water depending on the rice you use.

* Preparation

1. Remove chicken from the marinade. Heat half the oil very hot and

brown on all sides. Lower heat, cover and continue for another half hour or

until the chicken is fully cooked. Remove from pot and keep warm.

2. Meanwhile heat up the other 2 tbs. of oil and sauté the onion,

garlic, tomato, bell pepper and fresh coriander (fresh, canned(drained) or the

boiled glandules are added here) for about 10 minutes. Then add the

chicken bouillon cubes, vinegar, olives, tomato paste and a .5 cup of water

and continue cooking for another 5 minutes.

3. Add the rice and mix well.

4. Add the rest of the water (depends on what type of rice you use).

If you arousing glandules option #1 here you will substitute half

of the water for the guandules cooking liquid, or more. The

Dominicans boil their rice uncovered until most of the water has

evaporated and then they tightly cover it to finish and then let

it rest for at least 5 minutes before eating. Before you cover it

give the "Moros' a touch of oil place the cooked chicken on top of

the rice and stir from the center out a few times, level the rice

and cover till finished cooking, about 15-20 minutes more.

<-comment->

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DOMINICAN "TAMALES" or

TAMALES WRAPPED IN BANANA LEAVES

{PASTELES EN HOJAS}

Dominican Republic food:

Here is a typical Creole recipe for their "Pasteles en Hojas". The tradition

here is to fill them with a ground meat stuffing similar to the Cuban

"Picadillio" which is like a dry "Sloppy Joe" [which originated in Key West

years ago] or a ground pork filling with garbanzo beans. In Venezuela they

use a sweet version with hard boiled eggs and raisins. You can of course

make your own with whatever you feel is appropriate to the dough base and

the dish you are trying to enhance. Dominican Republic recipes.

To Prepare the "masa" or the tamale dough.

* 8 ozs. yautia blanca /cleaned and peeled

* 8 ozs. yautia Amarillo / cleaned and peeled

* 6 ea. Rulo (large) * / peeled

* 2 ozs. Bija ** / ground

* 1 oz. fresh garlic

* 1 ea. sour orange ***

* 2 ozs. butter

* 2 ozs. olive oil

* This is a type of red skinned and squarish Plantain which should be

available from the local Cuban or Puerto Rican grocer.

** This is a natural form of red food coloring called Achiote. If you

cannot find it in the ground form, that's OK just follow the directions

below and once you have extracted the red color, strain the seeds out

and continue with step 3.

*** Should also be available from the local Cuban or Puerto Rican or

Latin grocery store.

NOTE: // To make the pasteles with green plantains instead substitute

the Rulo for green plantain and the yautia blanca for Pumpkin or what

the Dominicans called Ahuyama squash. Be for-warned that the best

pasteles are made without plantains, and the use of them contributes a

dark unappetizing color.

To Prepare the "Pasteles en Hojas"

1. Fine grind the Yautias and the Rulo.

2. Add a few drops of lime juice or sour orange juice to keep the color

from turning black.

3. Sauté the Bija in the olive oil to make a nice red color and then add

the butter and then the garlic.

4. After a couple of minutes add the ground "root" vegetables and the

Rulos to make a nice type of "masa" similar to that of a tamale. Adjust

the salt and pepper. Add a touch of warm water or milk if the dough is

too dry. This will vary on the freshness of the root vegetables.

-----

This completes the prep of the main part of the pastele. A 3 oz. pastele is

a nice size to garnish a plate. No bigger. Remember to cut out the

banana leaf stems and blanch the leaves a bit before filling and tying. Lay

down the "masa" and square it up, add your filling (which should carry the

main flavors you want to express) and then carefully double the whole thing

over so the filling is in the middle. Tie the package with the twine into a

nice bundle and simmer in salted water for about 40 minutes. Cut twine, open

package and serve the cooked Pastele on a piece of fresh banana leaf for

more presentation. A Dominican custom is to accompany the "pastele" with

ketchup or tomato based Creole sauce./ Dominican Republic food.

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"DOMINICAN NIGHT"

FOODS OF THE CARIBBEAN

Dominican Republic food /

====

The following is a typical Dominican Republic festival night menu, enjoyed

by Dominicans and visitors alike.

-----

The Menu:

SERVED BUFFET STYLE

-----

* "Casaba" (yucca) bread and fresh rolls

* Fresh sliced tropical fruits

* Salad Boat with beet salad, Creole mixed salad, tomato and

onion salad, carrot salad, hearts of palm salad, avocado

salad.

* "Sancocho" stew

* White rice

* Dominican Snackshack (prepared in front of guests)

+ Fried beef, cheese and chicken empanadas

+ Dominican fried chicken, "Chicharrones de Pollo"

+ Fried Dominican country sausage

* Whole roasted pig, (carved in front of guests)

* Baked coconut grouper

* Stewed goat, Creole style

* Creole style beef tips

* Sweet plantains baked with cane syrup and cinnamon stick

* Yucca "Mojo" style with onions, garlic and Cuban peppers

* Dominican rice with red beans ("Morros")

* Stewed Chayote squash

* Dominican Desserts

+ Corn Pudding

+ Rice pudding

+ Coconut cake

+ "'Tres leches" / 3 milk cake

+ Flan

+ Bread pudding

+ Dominican Milk Candies, with that smoky cooked-over-the

-wood-flame taste

+ Dominican chocolate cake

* Dominican "Green Mountain" Coffee

Dominican Republic food

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DOMINICAN STEW

"SANCOCHO"

=====

"SANCOCHO" is perhaps the most typical of all Dominican dishes. Recipes for this stew

also abound around the Caribbean and the north coast of South America and vary greatly.

In the Dominican Republic it is a slowly prepared soupy-stew of vegetables, tubers and up

to 5 kinds of meats authentically served with white rice and slices of avocado.

---

* INGREDIENTS for 12 servings

* 3 lbs whole chicken

* 1 lb. pork shoulder/bone-in

* 1.5 lb. beef stew meat/bone in

* 3/4 lb. longaniza#

* 1/2 oz Ajies Gustosos" ##

* 2 each Anaheim or Cuban peppers

* 1 large white onion

* 1/4 bunch fresh parsley

* 1/4 bunch fresh cilantro

* 1/6 bunch fresh oregano

* 2 cloves garlic

* 3 ears fresh corn / each ear cut into 6 pieces

* 4 "green" platano## / peeled and washed in water with lime juice and then each cut into 8 pieces

* 1 lb. pumpkin (auyama)## / cut into medium size pieces

* 1/2 lb. yam (Yautia amatilla)## / cut into medium size pieces

* 1/2 lb. yam (Yautia blanca)## / cut into medium size pieces

* 1 lb. white potatoes (yucca)## / cut into medium size pieces

* 1 lb. Name (name)## / cut into pieces

* 1 lb. sweet potatoes (batata)## / cut into medium size pieces

* 4 oz. vegetable oil

* 1 gallon chicken or beef stock (if none available, use water)

* 2 oz. salt

* 4 sour oranges (naranjas agrias)##

NOTE: TRY TO ACQUIRE AND USE THE AUTHENTIC ITEMS IN PARENTHESES() WHEN INDICATED WITH ##

Pumpkin, yams, potatoes and sweet potatoes can to be substituted if the native, authentic ingredients cannot be found.

* PREPARATION

1. Cut the chicken, with bone, into 12 pieces and wash for 5 minutes under running tap ÊÊÊÊÊ water.

2. Cut the beef and pork into pieces the same size as the chicken.

3. Slice the "longaniza" sausage into 1/2 oz. pieces (24 equally sized pieces).

4. Juice the 4 sour oranges

5. Small dice the peppers, onion and garlic.

6. Pick the leaves from the parsley, cilantro and oregano and chop fine.

7. Combine the chicken, beef, pork and longaniza in a bowl and marinade with the sour orange juice, half of Ê the salt, vegetables and herbs. Mix well and let steep 2 hours, turning every 30 minutes.

5. Heat the oil till smoking, remove the chicken, beef, pork and longaniza from the marinade; reserve the marinade.

6. Brown the chicken, beef, pork and longaniza in the smoking oil. When finished, strain the reserved marinade and sauté the vegetables in the pan drippings.

7. Add the strained out sour orange juice and an equal amount of stock and simmer the sauté pan, making sure to scrape up all the pan drippings.

8. Combine the pan drippings and the remaining chicken stock in a large kettle and bring to a simmer.

9. Add the Platano, name and corn first, then 10 minutes later add the yucca, yautias and auyama. After 5 minutes add the browned meats and the rest of the salt.

10. Simmer for 30-40 minutes or until all the vegetables are cooked.

11. Ladle into deep bowls and accompany with boiled rice and slices of ripe avocado.

NOTE:___There are two options to serve the Sancocho. Some just like to ladle and serve. Other like to remove ________about 5%-10% of the liquid with the "viveres" (yucca, yautia, auyama, name, platano) and puree them in ________a blender and then return this thick liquid to the kettle to add some body to the Sancocho. Take your pick ________as both options are great.

-----

# Longaniza is a Dominican pork sausage, mildly spiced, usually available at Latin American or Dominican grocery stores. When unavailable you can substitute with Italian hot or mild sausage.

## THESE ITEMS Can usually be purchased at Latin American or Dominican grocery stores. / Dominican Republic food.

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DOMINICAN "KIBBEH" or

CRACKED WHEAT and GROUND BEEF FRITTERS

{QUIPES / KIPES)

===

Actually from the middle eastern influence on the island of Hispaniola. Kibbeh is a Middle Eastern

dish that has many variations, but is basically ground meat (usually lamb or mutton) with bulghur

Wheat and seasonings. This "picadera", fritter or hors od'oeurve looks like a football shaped fried

meatball consisting mainly of cracked wheat (bulgur), ground beef and spices.

---

* INGREDIENTS for 3 dozen

* 1 pound medium sized cracked wheat

* 1 pound of ground beef

* 1 tbs. fresh lime juice

* 1 pound of white onions

* .5 oz (1 tablespoon) ground allspice

* 1 cup olive oil

* 1/6 bunch fresh mint

* 1/4 bunch fresh parsley

* 1 tsp salt

* 1 tsp ground black pepper

* 2 quarts peanut oil

* PREPARATION

1. Cover the cracked wheat with cold water and let soak 30-45 minutes. Time will vary on the

freshness of the bulgur.

2. When bulgur is soft, drain off excess water in a fine colander and then hand squeeze the

remaining water from the bulgur.

3. Peel and grate the onion into the ground beef, add the salt, pepper, olive oil, lime juice, allspice and then lightly mix.

4. Pick the leaves from the mint and parsley and finely chop.

5. Add the chopped mint leaf and softened cracked wheat to the ground beef (step 3 above)

and then mix and combine well. This will take about 5 minutes and the resultant blend should

be quite smooth and uniform.

6. Form into mini football shaped "rolls". The length should be about twice as long as it is wide.

7. Refrigerate for at least two hours to allow melding of flavors and preparing for frying.

8. Heat peanut oil to 425 degrees F. and carefully deep fry the Kipe fritters, turning if necessary.

They should be uniformly browned, very crispy and fully cooked.

9. Remove from oil, drain on paper towels and serve.

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OX-TAIL SOUP

"Sancocho de rabo de vaca"

---------

Serves 6- 8

--------

INGREDIENTS:

===========

4 pounds ox-tails (cut into 1/2 to 1 inch thick rounds or "disjointed")

1 oz. sugar

3 quarts water

4 cloves of garlic / crushed

6 branches fresh oregano / leaves removed and chopped

8 sprigs fresh cilantro / leaves removed and chopped

8 sprigs fresh flat leaf parsley / leaves removed and chopped

3 beef bouillon cubes

2 medium onions / 1 diced and one peeled and whole

1 large bell pepper / diced

2 stalks celery /chopped

2 cups of peeled and cubed auyama*

2 each whole allspice

2 cups of peeled and cubed yucca**

2 each green plantains*** /cut into 1/2 inch thick pieces

4 ears of corn on the cob / each cut into 4 pieces

1 cup of peeled and cubed white yautia blanco****

1 cup of peeled and cubed yellow yautia Amarillo ***

2 tbs. cider vinegar

2 large naranjas agrias ******

1 oz. dark rum

-- salt and ground black pepper to taste

-- Tabasco sauce: optional, to taste

PREPARATION:

...

 rinse the ox-tail pieces under cold running water and then squeeze one of

the naranja agria over the pieces and allow to marinade.

- In a heavy skillet carefully melt (caramelize) the sugar until it becomes a

blonde color and then add the ox-tail pieces.

- over a high flame brown the pieces of ox-tail and when they have good color

lower the flame and add the onion, garlic, chopped oregano leaves and one

crushed beef bouillon cube. Continue to sauté for about 4 minutes longer

and then add one cup of water. Continue to stir and braise on medium heat,

until the water has evaporated and then add another cup of water. Repeat

this braising until the ox-tails are tender, or about one hour. cover and

remove from flame.

- quarter the remaining onion and stud one quarter with the 2 whole allspice.

- dissolve the 2 remaining beef bouillon cubes in the remaining water, bring

to a simmer and add the onion quarters, celery, green pepper, auyama, yucca,

green plantains, the yautias and the corn pieces.

- simmer uncovered for 30 minutes

- add the braised ox-tails along with all the pan juices, the rum,

cider vinegar, remaining naranja agria juice, then adjust the salt and pepper

and the optional Tabasco sauce. Simmer covered for another 20-30 minutes.

- remove the whole allspice from the onion quarter (discard allspice) and serve

the stew/soup in hot bowls.

- usually accompanied with white rice.

...Comments, footnotes and explanations follow below

.....

THE INGREDIENTS INDICATED WITH A *ÊÊÊ

Can usually be purchased at Latin American, Cuban or Dominican grocery stores called "colmados".

.....

* if unavailable use pumpkin / also known as "calabaza"

** if unavailable use potatoes (reduce boiling time)

*** also known as "platano verde" - if unavailable do NOT use green bananas

**** if unavailable use white potatoes / also known as "malanga" (reduce boiling time)

***** if unavailable use yellow potatoes / also known as "malanga" (reduce boiling time)

****** also known as sour orange / use half lime and half orange juice if not available. / Dominican Republic food.

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Shredded Beef
"Carne Ripiada"



For the Broth:
2 pounds of beef brisket, 1 sprig parsley, 1 bay leaf, 3 large onions, peeled and quarterd, 1 garlic clove, peeled 1 carrot, peeled and cut into chunks, 1 teaspoon of salt, 1 teaspoon peppercorn

For the Sauce:
1 large green bell pepper, 3 garlic cloves, peeled and minced, 1 teaspoon salt, 1/2 teaspoon of freshly ground pepper, 1/4 teaspoon dry leaf oregano, 1/3 cup vegetable oil, 1 large onion,peeled and chopped, 1 bay leaf, 1 cup tomato sauce, 1/2 cup researved beef broth, 1/2 cup dry white wine, 1 teaspoon white wine vinegar, one 6-ounce jar pimientos, drained and slice


Preparation of Broth
1. Place the meat in a large, heavy pot and cover it with water.

2. Bring the water to boil over high heat. Reduce the heat to low and simmer, covered, for two hours.

3. Remove the meat from the pot and set itaside to cool. Reserve 1/2 cup of broth for the sauce and save the rest for another use.


Preparation of Sauce
1. Cut the green pepper in half, remove the seeds and stem, and place it, cut side down on a greased cookie sheet put it under a hot broiler until it blisters.  When it is cool enough to handle, remove the skin, cut the pepper into thin strips, and set it aside.

2. Mash the garlic, salt, pepper, and oregano into aa paste. < a mortar and pestle works best, but you may mince the garlic finely with a knife or put it through a garlic press and mash the seasonings in with a fork.> Set aside.

3. Heat the oil in a large skillet over medium heat. Saute the chopped onion until it is translucent, about 3 minutes.  Reduce the heatto a medium-low stir in the garlic mixture and bay leaf, and cook for two minutes.  Stir in the tomato sauce, broth, wine, and vinegar and simmer for 5 minutes more.

4. While the sauce is cooking, shred the meat withwith your fingers into 3 to 4 inch strands.  Stir the meat and the green pepper strips into the sauce, cover, and simmer for about 20 minutes, to blend the flavors.

5. Remove the bay leaf, transfer the Shredded beef  to a serving dish, and garnish with pimientos.