Breakfast, Lunch and Dinner in The Dominican Republic

Breakfast, Lunch and Dinner in The Dominican Republic


The Dominican Republic has a long roster of delectable food common with countries nearby such as Puerto Rico and Cuba as they share similar cultural traditions. As such, their cuisine has Arab, Chinese, Spanish, Italian and African ingredients.

For breakfast, the locals like to eat tropical fruits like bananas, passion fruit, papaya, mangoes, pineapples, jagua and zapote. Breakfast is also never complete without their traditional mangu. With its savory taste, it serves as a perfect appetizer to start the day. This is prepared by mixing mashed plantains, taro and cassava, sometimes varying it a bit by adding squash called auyama. They add fried shallots, cheese, eggs or salami to add to its rich taste.

During lunch, don’t be surprised if they serve you the Dominican flag. Also known as La Bandera Dominicana, this dish is prepared with white rice, meat from beef, pork, chicken or goat, and bean stew made from white, red or black beans or even pigeon peas. It is served with salad or steamed vegetables, making it a complete meal.

Dinner is usually light on the stomach, which may be just a simple sandwich and a refreshing drink using natural fruit juices or a cup of hot chocolate or tea, depending on the season.

A festive treat for special events is a Dominican food called Sancocho, which is a stew prepared by mixing seven various kinds of meat, several tubers, and vegetables. Eat with them during Easter, and you will be delighted to taste their sweet beans called habichelas con dulce.

Discover the delightful cuisine that the Dominican Republic has to offer!


Source by Pollux Parker