Dominican Republic Recipes
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DOMINICAN 7 MEAT STEW

"SANCOCHO de SIETE CARNES"

/

DOMINICAN STEWED GOAT

"CHIVO"

PASTELES EN HOJAS

DOMINICAN MINI EMPANADAS

("Pastelitos")

Rice with Red Beans

(Moro de habichuelas rojas)

STEWED BEEF

("CARNE GUISADA")

STEWED CHICKEN WITH TOMATOES, CAPERS AND OLIVES

("POLLO GUISADO")

Stewed Red Beans

(habichuelas rojas guisadas)

"ORCHID" VANILLA LOBSTER

SWEET RED BEANS

{HABICHUELAS CON DULCE}

TWICE FRIED GREEN PLANTAINS

("Tostones")

YUCA WITH MOJO SAUCE

{YUCA al MOJO}

66

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Dominican Republic Food Recipes 

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DOMINICAN 7 MEAT STEW

"SANCOCHO de SIETE CARNES"

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

The 7 meat variation is a very elaborate dish prepared for special Dominican celebrations like weddings, anniversaries, reunions or important holidays. This version of a "sancocho" can be considered is a "souped up" or deluxe preparation of a normal "sancocho".

I will give the recipe with the Dominican ingredients and indicate adequate substitutions if you cannot get the original ingredients.

INGREDIENTS for 10-12 servings

2 lbs. Longaniza sausage*

1/2 lb salt pork..cut into medium cubes

8 oz. cooking oil

1 2-2.5 lb. chicken.....cut into 12 pieces with the bone in

1 lbs. beef shin bones with meat........cut into 3 inch lengths

1.5 lbs. boneless smoked pork loin

1.5 lbs. boneless pork loin

1.5 lbs. goat meat with bones ..cut into 2 inch lengths

1/2 oz. capers

5 garlic cloves...peeled and chopped

1/2 oz "Ajies Gustosos" #

2 large onions....coarsely chopped

1 large sized red bell pepper...coarsely chopped

1 large Anaheim or Cuban pepper..coarsely chopped

3 stalks celery....coarsely chopped

3 chicken bullion cubes +

1 small beef bullion cube +

2 ozs. Rum

1/4 bunch fresh oregano...coarsely chopped leaves only

1/4 bunch fresh parsley......finely chopped leaves only

1/4 bunch fresh cilantro...finely chopped leaves only

2 whole allspice

3 green plantains....peeled and washed in water with lime juice and then each cut into 6 pieces

1lb. clean and peeled batata.....cut into medium size pieces

1lb. clean and peeled yuca....cut into medium size pieces

1/2 lb. clean and peeled yautia amarillo....cut into medium size pieces

1/2 lb. clean and peeled yautia blanca....cut into medium size pieces

1lb. clean and peeled name.....cut into medium size pieces

2 lb. clean and peeled auyama ....cut into medium size pieces

3 ears of corn...cut each ear into 4 pieces

3 large naranjas agrias ##

1/2 oz vinegar

salt to taste

ground black pepper to taste

PREPARATION

1. Rinse the goat meat under cold running water and then marinate for 2 hours with the rum, half of the oregano and the juice of 1 sour orange juice.

- When ready, remove goat from marinade, heat 2 tbs of oil and brown the goat meat pieces with half the garlic and all the capers. Discard the marinade.

- Dissolve 1 chicken cube in a cup of hot water, add to the browned goat meat, cover and simmer (braise) until tender, which should take around an hour. Add water if needed, but do not flood.

2. Blanch the Longaniza in boiling water for 10 minutes and let cool in the same liquid.

- when cool, remove from liquid and cut into 1 inch pieces. Discard liquid.

3. Sauté the salt pork with 1 tbs. of oil in a hot skillet until browned then remove from the fat and drain well.

4. Blanch the Smoked pork loin in boiling water for 10 minutes and let cool in the same liquid.

- When cooled, remove and dice into medium to large pieces and set aside. Discard liquid.

5. Dice the fresh pork loin into medium to large pieces

6. Rinse chicken pieces well under cold running water and dry.

7. Combine the chicken, smoked pork, fresh pork, beef and longaniza in a bowl and marinade with the juice of 2 sour oranges, 1 tbs of salt, and half the chopped parsley and cilantro. Mix well and let steep 2 hours, turning every 30 minutes

8. In a large pot combine 3-4 quarts of cold water, the remaining chicken and beef bouillon cubes, half the peppers, onions and celery and the remaining oregano, parsley and cilantro and the whole allspice and bring to a boil.

9. In a large skillet heat the remaining oil till very hot, remove the chicken, beef, pork and longaniza from the marinade; reserve the marinade.

10. Brown the chicken, beef, pork and longaniza in the hot oil. When finished, strain the reserved Marinade and sauté the remaining onions, peppers and celery in the pan drippings.

11. Add the strained out sour orange juice and an equal amount of stock (from the heating pot in step 8) and simmer the saute pan, making sure to scrape up all the pan drippings. Add all of this to the stock pot above (step 8).

12. When the stock pot in step 8 comes to a boil, add the "viveres":

- Add the green plantains, name, and corn first, then 10 minutes later add the yuca, yautias and auyama.

- boil uncovered for 25 minutes and remove the whole allspice

13. Reduce the heat to a strong simmer and add the browned meats from step 10 and also the salt pork, longaniza and goat meat (including the goat's braising liquid), the vinegar and the juice from one more "naranja agria".

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

14. Adjust salt and pepper.

16. 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 some of the "viveres" (yuca, yautia, auyama, name, plantains) 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.

Dominican Republic Recipes

<< footnotes and explanations follow below >>

+ a staple part of Dominican kitchen and an integral part of the Dominican flavor

THE INGREDIENTS INDICATED WITH AN * OR #

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

* 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.

** if unavailable use a 1/2 tsp of ground allspice

*** also known as "platoon Verde" - if unavailable do not use green bananas

**** if unavailable you can use yams or sweet potatoes /also known as "bonito"

***** if unavailable use potatoes

** if unavailable use potatoes

** if unavailable use potatoes / also known as "mélange"

**** if unavailable use potatoes / also known as "mélange"

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

# unfortunately there is no substitute for their flavor if these are unavailable

## also known as sour oranges. use half lime and half orange juice if not available

Dominican Republic Recipes



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DOMINICAN MINI EMPANADAS

("Pastelitos")

Makes about 30 empanaditas (depending on the size you make them)

Small meat filled turnovers that are served at

Dominican gatherings and celebrations.

INGREDIENTS

- 4 cups all purpose white flour

- 1 tsp. salt

- .5 tsp baking soda

- .5 cup butter or vegetable shortening (well chilled)

- 2 whole eggs

- 1 egg yolk

- 1 cup very cold water (may need a little more or less depending on age of flour)

- 3 cups of picadillo or dry sloppy joe (for filling)

- Peanut oil to deep fry

PREPARATION

1. Sift flour, baking soda and salt

2. Using a food processor or knife or pastry cutter cut the shortening or butter

into the flour until you have a coarse meal-like mixture (typical dough process)

3. Beat together the whole eggs, egg yolk and the water

4. Slowly incorporate this egg-water into the coarse flour mixture of step 2

5. Knead as long as necessary until dough is smooth. Adjust with water or

a bit more flour as necessary.

6. Wrap in paper or plastic and refrigerate for 45 minutes.

7. Roll dough out until thin (less than 1/8 inch thick) and cut into 3 inch circles

8. put a tablespoon of cooled filling in center of dough circle.

9. Moisten inside edges of dough with cold water, and then fold the

dough in half, covering the filling making a half circle. With the tines of a fork

crimp or secure the edges of the overlapped dough together to secure.

10. Chill for at least one hour. When ready to serve heat peanut oil to 350 degree F. and

fry until golden in color...about 3-4 minutes. Drain and serve hot.

AN AUTHENTIC DOMINICAN OPTION

Catibia is the flour that is obtained from fresh yuca

When the Spanish arrived they found the native Taino Indians preparing a round,

crispy flat bread that resembled a Mexican tortilla. The Taino's were using Casabe

which is a flour or powder made from the root of the cassava plant.

This root is also eaten and is called yuca. Casabe can be purchased.

INGREDIENTS TO MAKE 6 CUPS CATIBIA (or fresh yuca) FLOUR

- 4 pounds fresh yuca #

PREPARATION OF THE CATIBIA FLOUR

(Commercial Cassava flour ["Catibia"] is also available at Caribbean

grocery stores and health food stores.)

- wash the yuca well

- carefully peel away the brown outer skin

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

- squeeze the grated yuca 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 yuca 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 A DOZEN CASSAVA PASTELITOS or EMPANADAS

- 4 cups of "Catibia" flour

- 2.5 cups room temperature water

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

- 4 crushed garlic cloves

- 1 tsp. salt

- 1 cup of picadillo

peanut oil for frying

PREPARATION OF THE CASSAVA PASTELITOS or EMAPNADITAS

1. heat a cast iron skillet until medium hot

2. add Catibia flour and heat it for 6-8 minutes-stirring occasionally.

Remove from pan and allow to cool in a bowl.

3. in another bowl mix together the water, garlic and salt and then add to the bowl of cool flour

making a smooth, form dough.

4. Knead this dough but be careful not to over-knead as yuca four is high in gluten and

the dough will become very tough and elastic. 5 minutes should be enough kneading.

5. When the dough is finished cover with a dry cloth and let it stand on the board you use

to knead it.

6. Lightly oil a flat surface and fool out the dough into thin circles about 4-5 inches wide

and about 1/4 inch thick. These will be a little thicker than the dough circles made with

the all purpose white flour above.

7. Once again place a tablespoon of the filling in the center of a circle, fold in half and seal

with the tines of a fork.

8. These pastelitos can go directly into the hot oil (without firming them up first

in the refrigerator). When golden brown drain and serve.

# Yuca-"Manihot Dulcis"-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 yuca with white, crisp flesh.

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

The ground meat filling (picadillo) is often substituted with cheese (queso)

or a ground conch (lamb) in Dominican Republic.

Dominican Republic Recipes



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STEWED BEEF

("CARNE GUISADA")

The most popular Dominican meat dish on the island.

serves 6-8

INGREDIENTS:

- 2 lbs. beef round cut into 1-2 inch cubes

- 1 onion / grated

- 1 green bell pepper / chopped

- 2 garlic cloves / crushed

- 1 tbs. fresh oregano leaves / chopped fine

- 1 tbs. fresh cilantro leaves / chopped fine

- 1 tbs. fresh parsley leaves / chopped fine

- 1 carrot / peeled and sliced

- 1 rib celery / sliced

- 1 bay leaf

- 2 tbs. tomato paste

- 1 beef bouillon cubes (Maggi) #

- 2 tbs. vegetable oil

- salt and pepper to taste

- about 1 cup of water

PREPARATION:

- dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water

- dissolve the tomato paste in about 1/2 cup of hot water

- marinate the beef cubes for at least 3 hours in the following:

.....garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste.

- remove beef pieces, save marinade for later use

- heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides

- reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes.

- add the reserved marinade.

- cover and simmer for 20 minutes..stir frequently

- Add the rest of the water and taste for salt and pepper and adjust if needed.

- Continue to simmer for 30 minutes longer. (beef cubes should be very tender)

- serve it hot with boiled white rice.

# adds the necessary Dominican flavor and is used in many authentic "criolla" preparations

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Stewed Red Beans

(habichuelas rojas guisadas)

for 6 persons

In the Dominican Republic and Puerto stewed red beans is the favorite, but it is stewed black beans that accompany white rice in Cuba. A hearty, flavorful and delicious preparation.

- 1 lb. dried red beans

- 2 quarts water

- 1 diced large red onion

- 4 minced garlic cloves

- 1 diced green bell pepper

- .5 cup of sliced celery

- .5 bunch of fresh Cilantro (chop the leaves only)

- 1 tbs fresh oregano leaves (if large, chop a bit)

- .5 bunch of fresh Parsley (chop the leaves only)#

- 2 oz. olive or peanut oil

- 2 chicken bullion cubes ##

- 2 tbs. tomato paste

- 1 tbs. white vinegar

1. wash beans well & let soak overnight.

2. Place beans in pot with the water and bring to a boil and lower to a simmer and cook until beans are tender. This should take about 1.5 to 2 hours. Cooking time will vary with the freshness and quality of the beans. If more water is needed to complete the cooking add it, but take care not to add in excess because this cooking liquid will be used later in the recipe.

3. When done, remove beans from the fire and let set in their cooking liquid.

4. Heat the oil in a sauté pan and sauté the onion, pepper, celery, oregano, cilantro , parsley and garlic for a few minutes then add the tomato paste and sauté for 2 more minutes, follow with the bullion cubes, vinegar and 1 cup of the bean's cooking liquid, stir well and simmer for 5 minutes more, stirring occasionally.

6. Add this mixture, a type of "sofrito" if you like, to the pot of beans and return it to the fire. Mix very well and cook uncovered on low heat for about 20 minutes more or until the cooking liquid has reduced by about one half. Stir frequently with a wooden spoon to prevent scorching or burning of the beans.

7. As mentioned above, serve with or on top of white rice.

#Try to use the flat leaf, Italian variety, if available.

## These are one of the "secret ingredients" of the Dominican cuisine, for better or worse.

Dominican Republic Recipes

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"ORCHID" VANILLA LOBSTER

* 8 lbs. Caribbean Lobster tail, shell on.

* .5 quart chicken demi-glace

* 8 ozs. white vinegar

* 2 ozs. sugar

* 1 oz. vanilla bean

* 5 ozs. butter

* 5 each Chayote squash

* 1 lbs. carrots

* 1 lbs. leeks

* 6 ozs. white wine

* 1 lbs. zucchini

* 1 lb. red onion

1. TO PREPARE THE LOBSTER

* Crack lobster tails and remove the meat from the shell. Reserve

shell for other preparations or for garnish for this dish.

* Split tail meat in half lengthwise.

2. TO PREPARE THE VEGETABLES

* Clean and peel all vegetables that require it.

* Turn and shape the vegetables as you prefer. It is best to keep

them rather rustic. Remember to respect each vegetables shape.

* Blanch in boiling water, shock in ice water and then refrigerate.

3. TO PREPARE THE VANILLA VINEGAR

* Sterilize you jar of choice and insert the vanilla bean.

* Bring vinegar to a boil and carefully pour into jar.

* Let cool, close top and seal with wax.

* This is best to do at least 2 weeks before you plan to use the

vinegar, in order to allow the flavors and "goodness" to become

develop.

* You may vary this by adding whatever other ingredients to the jar

that you wish. Just remember that these ingredients must be very

clean and have no imperfections or the vinegar will not have a

good taste.

4. TO SERVE THE DISH

* Heat some butter until very hot in a heavy sauté pan, add the

sugar then the lobster pieces and cook till they have a nice brown

color .

* Remove from the sauté pan and deglace with the vanilla vinegar.

* Reduce by half, add white wine and chicken demi glace and reduce

by one third.

* Place blanched vegetables into the sauté pan and place the seared

lobster meat on top of these vegetables.

* Place in a hot 350 degree F oven and finish cooking semi-covered

(about 10 minutes).

* Remove from oven, divide up the vegetables and lobster meat and

place in deep plates with the vanilla vinegar broth.

* Garnished with baked lobster shell and Fresh vanilla beans if you

can.

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YUCA WITH MOJO SAUCE

{YUCA al MOJO}

Yuca, Also known as Cassava, is a starchy tropical vegetable that comes from the root of the manioc or cassava plant. This root is distinctive in that it has a skin that is dark brown and contains flesh that is quite hard and usually white, although the poorer quality yuca can be a light yellow color. For Americans, Yuca is considered to be similar to a potato, and like the potato, Yuca must be cooked before eating, with the boiling of the Yuca being the most popular and simplest method of cooking. As a side note, tapioca is also obtained from this root.

In the Dominican Republic Yuca "al mojo" is a side dish that can accompany dishes like "chicharrones de pollo" (fried chicken), "chivo guisado" (goat stew), "puntas de res criolla" (beef tips Dominican style).

INGREDIENTS

For 10 servings

* 5 lbs fresh yuca

* .5 lb. Cuban Peppers (Anaheims)

* 2 oz. "Ajies Gustosos" ##

* .75 lb. white onions

* 3 oz. chopped fresh garlic

* 6 oz. vegetable oil

* 1 oz.ground black pepper

* 6 oz. vinegar (preferable cane, fruit or malt)

* 2 oz. salt (for seasoning the mojo sauce)

* .5 bunch Fresh Cilantro, chopped

TO PREPARE THE YUCA

1. Peel the yuca and boil in 2 gallons of salted water until soft....about 20-30 minutes depending on the quality of the Yuca.

2. Remove from the water and drain well.

3. You can separate the yuca into pieces, but it is customary to leave them as they are or just cut in half lengthwise. Some people like to remove the center core (string) after the Yuca is cooked....this is optional, as some people like to also eat this harder core string.

TO PREPARE THE MOJO (SAUCE)

1. Slice onions and Cuban peppers in long medium wide strips. (Chinese cut for the onions)

2. Dice the "Ajies Gustosos" ##...make sure you have removed and discarded all of the seeds.

3. Heat half of the oil till very hot, add the garlic, onions and peppers and sauté for 2 minutes stirring constantly.

4. Then "deglaze" with the vinegar and follow at once with the other half of the oil, lower heat immediately and simmer for 2 more minutes.

5. Adjust salt and pepper and remove from the heat. (a mojo sauce should have a definite vinegar flavor, but not so strong as to be overpowering).

TO SERVE THE YUCA "AL MOJO"

1. Place hot boiled yuca pieces on the plate or a platter, spoon over the mojo sauce and sprinkle with the chopped cilantro.

Dominican Republic Recipes.

***This is a very easy dish to prepare and it's success depends on the quality of Yuca used. Yuca quality ranges from hard-as-rock-no-matter-how-long-you-boil to very-soft-when-boiled-for-just-20-minutes. Make sure you get firm, non stringy, fresh yuca with white flesh.



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Dominican Republic Recipes


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DOMINICAN STEWED GOAT

"CHIVO"

Around the Caribbean this is one of the meals which is consumed the most and in each island it is done in a

unique but typical way . This is an extremely popular dish in the Dominican Republic usually eaten accompanied

with rice and beans or "moros" which is combination of rice cooked with beans.

* INGREDIENTS for 10 servings

* 5 lbs goat ##

* 1 lb. Cuban Peppers (Anaheims)

* 2 oz. fresh oregano leaves

* 4 oz." Ajies Gustosos" ##

* 1.5 lbs. white onions

* 1/2 bunch fresh celery

* 1/2 bunch fresh cilantro

* 4 oz. garlic

* 4 oz. green olives...with the stone are tastier and more authentic

* 4 oz. capers

* 4 oz. Dark Rum

* 2 large Sour Oranges ##

* 8 oz. vegetable oil

* 2 oz.ground black pepper

* 1/2 bottle Tabasco sauce (red)

* 1/3 lb tomato paste

* 3 chicken bullion cubes

* PREPARATION

1.Juice the 2 sour oranges

2. Using the orange juice, puree some of the Cuban peppers, onions, garlic, and cilantro

oregano, black pepper and "ajies gustosos". This is called "SAZON" here in the D.R.

3. Cut the goat into small pieces and wash for 5 minutes under running tap water.

4. Dry the goat and season / marinade with the "SAZON" for about twenty minutes.

5. Heat the oil till smoking and sauté the chopped garlic, then add the goat and

sauté for about 6 minutes, add the Rum and sauté for another 5 minutes more,

then add the olives and capers and continue 5 minutes more.

6. Add the remaining onions, cilantro, oregano, "ajies gustosos", celery, bullion cubes,

ground black pepper and tomato paste, stir very well and simmer for about 1.5 hours.

7. Using the Tabasco Sauce adjust the spiciness to you liking.

## THESE ITEMS Can usually be purchased at Latin American grocery stores

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PASTELES EN HOJAS

PASTELES EN HOJAS

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.

To Prepare the "masa" or the pastele 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 Dominican, 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 Dominican, 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. But be advised 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. First you grate them in the old fashioned way with a hand grater. They can then be further processed in a blender or with a mortar and pestle.

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 the

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

down the "masa" and square it up (not too thick of a layer as it will be doubled), 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 Recipes

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Rice with Red Beans

(Moro de habichuelas rojas)

For 8 persons

The Dominicans combine rice with red beans, and this dish is served all over their country, with many variations. To the East and to the West, Puerto Rico and Cuba, the other two Hispanic Caribbean islands combine rice with black beans instead, and this is colloquially referred to as "Moros and Cristianos" (Moors and Christians), a reference to the actual origin of this dish: The European rivalry between the Moors and the Christian Spanish . I have eaten a lot of both, consider them each a dish I would never decline but prefer the rice with red beans because the flavors marry more smoothly than with the rice and black bean combination.

- 12 oz. Dried red beans #

- 2.5 cups of uncooked white rice (not converted or instant)

- 2 quarts water

- 1 diced white onions

- 4 minced garlic cloves

- 1 diced green bell pepper

- .5 bunch of fresh Cilantro (chop the leaves only)

- 1 tbs fresh oregano leaves (if large, chop a bit)

- 2 oz. olive or peanut oil

- 2 chicken bullion cubes ##

- 2 tbs. tomato paste

- 1 tsp white vinegar

1. wash beans well & let soak overnight.

2. Place beans in pot with the water and bring to a boil and lower to a simmer and cook until

beans are tender. This should take about 1-1.5 hours. If more water is needed to complete the cooking

add it, but take care not to add in excess because this cooking liquid will be used later in the recipe.

3. Drain beans: save and reserve this cooking liquid.

4. Rinse rice if needed in running cold water and drain well when finished.

5. Heat the olive oil in a deep pan big enough to cook the rice. Sauté the onion, pepper and garlic for a few minutes then add the tomato paste and sauté for 2 more minutes, then add the cooked, drained beans. Continue sautéing for one minute and then add the bullion cubes, vinegar and 2 cups of the cooking liquid

stir well and cook for 5 minutes more.

6. Measure the remaining bean liquid. You will need about 2.5 cups more to complete the cooking of the dish so if you are short make up the difference with water (for canned beans use one cup total less).

7. Add the liquid and the rice to the pot, follow with the oregano and cilantro (fresh coriander), mix very well and cook uncovered on medium high heat until almost all the liquid is absorbed. Turn the heat down to as low as possible, cover pan very tightly and continue until rice is tender ### which should be about 20 more minutes. Turn off the heat and let sit for 5 minutes, then uncover and serve hot.

8. Color should be a light red to pink in color.

9. Often served with pork chops, fried chicken and grilled meats. Generally not served with stewed types of dishes.

# A 16 oz can of cooked red beans can be substituted, but discard the liquid and where called for substitute with water instead.

## These are one of the "secret ingredients" of the Dominican cuisine, for better or worse.

### Wet your finger and quickly touch the side of the pot. If there a sizzling sound is produced, the rice is done.

ROASTED "JOHNYPIG" PIG

The BBQ or roasted pig is one of the Caribbean's special culinary treasures.

It is almost always reserved for very special occasions and most certainly

used to bring in the new year throughout all the islands. The following is a

Cuban-Dominican-Venezuelan recipe composite which brings resounding acclaim.

* INGREDIENTS for One 35 pound pig

¥ 1/2 lb. salt

¥ 15 sour oranges **

¥ 1/2 lb. fresh garlic

¥ 1/2 quart of Lea and Perrins Worcestershire Sauce

¥ 6 oz of prepared mustard (not Dijon style)

¥ 3 oz of dried sage

¥ 1 large bunch fresh Rosemary

¥ 3 lbs. chopped onions

¥ 2 oz. ground black pepper

* PREPARATION

1. Rinse prepared pig very well with lots of cold water. Then rub the

inside and outside of the pig with the salt.

2. Prepare the marinade.....

... Squeeze sour oranges to get the juice

... Using a strong blender, mix the juice with all of the other

ingredients listed above

3. Pour this marinade over and into the pig, being sure to rub it

into the meat.

4. Leave the pig to marinade in the refrigerator for 12-15 hours.

5. Prepare an even and medium hot charcoal fire and place the pig,

belly side down for the first two hours. Then turn the pig to

finish grilling. Make sure that you brush the pig every 15 minutes

with the marinade to maintain the flavor and " goodness".

** SOUR ORANGES Can be purchased at Latin American grocery stores that

also carry fresh produce.

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STEWED CHICKEN WITH TOMATOES, CAPERS AND OLIVES

("POLLO GUISADO")

Serves 4

INGREDIENTS:

- One 3-4 pound chicken /cut into 12 pieces

- juice from 1 "naranja agria" *

- 1 onion / grated

- 1 green bell pepper / chopped

- 2 garlic cloves / crushed

- 1 tbs. fresh oregano leaves / chopped fine

- 1 tbs. fresh cilantro leaves / chopped fine

- 1 tbs. fresh parsley leaves / chopped fine

- 12 green olives /chopped

- 1 small bunch scallions / chopped fine

- 1 carrot / peeled and sliced

- 1 rib celery / sliced

- 1 tbs. capers / chopped only if using the large ones

- 2 tbs. tomato paste

- 2 chicken bouillon cubes (Maggi) #

- 3 tbs. vegetable oil

- salt and pepper to taste

- about 2 cups of water

PREPARATION:

- rinse the chicken pieces under cold running water and then the citrus juice.

- dissolve the chicken bouillon cubes (Maggi) in about 6 tbs of hot water

- dissolve the tomato paste in about 1/2 cup of hot water

- marinate the chicken for at least 5 hours in the following:

.....garlic, grated onion, oregano, cilantro, parsley, dissolved chicken cubes and tomato paste.

- remove chicken pieces, save marinade for later use

- heat oil to high temperature (around 425 degrees F) and brown chicken pieces on all sides

- remove chicken pieces

- reduce oil temperature to medium and add the carrot, celery, scallions, capers, green olives and green bell pepper and cook for about 3 minutes.

- replace chicken pieces in your stewing pan with the vegetables

- add the reserved marinade, taste for salt and pepper and adjust if needed.

- If more liquid is needed add a little water.

- Cover and simmer for 30-45 minutes. (chicken should be very tender)

- serve it hot

<<

THE INGREDIENTS INDICATED WITH

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

* also known as sour orange / use half lime and half orange juice if not available

# adds the necessary Dominican flavor and is used in many authentic "criolla" preparations

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SWEET RED BEANS

{HABICHUELAS CON DULCE}

Traditionally served at Easter time in the Dominican Republic but is welcomed all year round.

INGREDIENTS

Serves 10 persons

* 1 Lbs. Red beans (dried)

* 1.25 Lbs. Granulated Sugar

* 1 quart of 2% milk

* 1/2 cans of Carnation Evaporated Milk

* 1/2 cans of Coconut Milk

* 2 oz. raisins

* 7 oz. raw sweet potatoes, diced medium size

* 1/2 oz. vanilla extract

* 1/2 oz. cinnamon stick

* 4 oz of butter at room temperature

* 1/4 oz. salt

TO PREPARE THE SWEET BEAN DESSERT

1. Clean the beans and then blanch for 45 minutes in simmering water with some salt.

2. Puree the beans with a little cooking liquid and then strain.

4. Then add the 2% milk, carnation milk, sugar, cinnamon stick, and the vanilla extract.

5. Stir well to combine and then add the bean puree, mix well to combine.

6. Bring to a boil, reduce to a medium-high simmer and add the sweet potatoes and let it cook uncovered for about 20 minutes or until the potatoes are just "al dente".

7. Add the coconut milk, raisins and butter, reduce the heat a bit to just a medium flame and continue to cook uncovered on a medium flame for about 30 minutes longer.

8. Remove from heat and let the sauce cool for 15-20 minutes, covered. Remove the cover and let cool completely.

9. May be served cold, chilled or warm.

Dominican Republic Recipes


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TWICE FRIED GREEN PLANTAINS

("Tostones")

for 4 persons

This will be found in all Caribbean Hispanic Islands. Make them fresh and eat them before they cool down. They are typically used to accompany most main course dishes because the people love them.

* 2 or 3 large green plantains

* 1 tbs. salt

* 2 quarts of cold water

* 2 quarts oil for deep frying

* 1 fresh banana leaf

1. Wash the plantains well under cold running water then dry.

2. Using a small knife peel the plantains; best done lengthwise making long incisions.

3. Cut/slice the plantain "meat" into sections about 1 inch long. They will look like little barrels.

4. Mix the salt and cold water then soak these pieces for about 40 minutes.

5. Remove from water and pat dry with paper towels.

6. Heat oil to 335 degrees F and gently fry the plantains for a few minutes until they begin to take on a bright yellow to light gold color. Remember that these "tostones" will be fried a second time.

7. Remove the slices from the oil and drain well. While still warm you need to gently but firmly press down on these slices, the objective being to flatten or thin them out for the second frying. You can use the bottom of a ceramic plate, a piece of board or whatever....I find that the palm of the hand protected with some paper towels works great because the slices are warm, soft, and pliable.

8. Raise the temperature of the oil to 375 degrees F. and fry the plantain slices a second time until they are a deep golden color and crispy. This will take about five minutes.

9. These can be eaten as is for a snack or used to decorate a plate of fish, pork or chicken. However, eat them quickly before they cool down or you will not experience the real subtle flavor of the plantains. If you eat them as as a snack, for a little "local color" line a basket or serving platter with some washed, fresh banana leaf before arranging the tostones on top. This is also appropriate for serving the "Chicharrones de pollo" or the Dominican Fried Chicken.

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