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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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(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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("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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"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.
=======Comments, 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.
Dominican Republic food /
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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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"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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("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---------------comment->
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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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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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"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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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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"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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Traditional
Dominican Republic food is very tasty and includes a diverse
selection.
