Dominican bites

Post related to the Dominican Republic.

Dominican Sancocho (hearty stew) pressure cooker recipe

Dominican Sancocho (hearty stew) pressure cooker recipe

Set it and forget it! This is is the pressure cooker version of Dominican sancocho, a hearty meat and roots recipe to share with friends and family anytime the mood strikes. If you own a pressure cooker, there is no need to spend hours tending to a sancocho to achieve the flavor and thick broth we know and love. This is also a great recipe if you want to make a smaller sancocho for 4-6 people. For this recipe, I am only using two types of meat (chicken and beef). Less is more here since there is only so much…
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Braised eggplant

Braised eggplant

If you are an eggplant lover like me, you might have tried it fried, stir-fried, baked, and of course braised. Braised eggplant (or berenjenas guisadas) was my favorite dish growing up, as a side to black bean rice. This dish goes well with rice or quinoa, though I suspect it is also delicious with flat breads like pita or naan. In the Dominican Republic, eggplant is widely used as a meat substitute, despite its low protein content. Its meaty texture and flavor are only two of many good reasons to eat eggplant. This vegetable is packed with antioxidants, vitamins B1,…
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Shrimp mofongo recipe

Shrimp mofongo recipe

Shrimp mofongo is a simple and delicious dish that will add an exotic flair to your dinner. If you have friends from the Caribbean or watch Saturday Night Live, you might have heard of, or even enjoyed Mofongo lately. This easy to make dish is considered gourmet and is found in traditional Dominican restaurants in the Dominican Republic and around the world. What is Mofongo? Mofongo is made from green plantains that are fried, then mashed with garlic and other ingredients depending on the type, using a pestle and mortar. Mofongo can also be made from yucca root, but traditional…
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Ginger tea with cinnamon recipe

Ginger tea with cinnamon recipe

This is a simple, Dominican-style ginger tea with cinnamon recipe that can be enjoyed by anyone. Hits the spot on a cold day. Cooler nights in the Dominican Republic during the months of December and January often call for ginger tea. Dominicans do not have "tea time" per se, usually preferring coffee espresso style in the morning and then again after lunch. Tea is enjoyed on those rare cool evenings before bedtime and as a remedy for colds and other ailments. I use ginger almost daily when preparing Asian dishes. The root enhances the flavor and aroma of meat and…
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Boiled yuca with onions (yuca encebollada)

Boiled yuca with onions (yuca encebollada)

Boiled yucca with onions is a delicious side dish made with yuca root (a.k.a. cassava, tapioca) and red pickled onions.  Yuca is one of the staples of the Dominican diet, usually eaten for breakfast or dinner. This nutritious root is starchy and has a bitter or sweet taste, depending on the crop. It can be boiled, fried or baked (as in cassava bread). First things first: how to choose and peel yuca roots: Yuca can be found in specialty food stores and supermarkets in major metropolitan areas of the United States that cater to a Latino clientele. You will find…
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Rice with smoked pork chops (locrio de chuleta ahumada)

Rice with smoked pork chops (locrio de chuleta ahumada)

What is "locrio"? In Dominican cuisine, "locrio" is any combination of rice and meat/seafood, cooked in the same dish, with added seasonings. Locrio may be an adaptation of the Valencian paella. Spaniards who arrived in Hispaniola in the sixteenth century began substituting the basic herbs and meats in paella for ones more common in the island. Hence, locrio is not colored with saffron as Spanish paella is; instead bija (ground annatto seeds) or tomato paste are used. Although most Dominicans cook a drier version of locrio,  I have chosen to use tomatoes for this recipe, which results in a wetter…
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Chickpeas with pork belly stew

Chickpeas with pork belly stew

Chickpeas with pork belly make a delicious combination, since chickpeas can be dry when cooked on their own. Enjoy this rich chickpeas with pork belly stew, packed with fiber and protein. Easy print recipe. Get your chickpeas ready: Start with 1 lb. of dry chickpeas. Soak them in water overnight, so they will cook more quickly. Then, add 4 cups of water and allow them to boil for a half hour. Add one teaspoon of salt. They are now ready for the pork. Chickpeas with pork belly stew 1 lb. of cooked chickpeas or two cans of chickpeas2 lbs. of…
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Seafood rice recipe

Seafood rice recipe

This seafood rice recipe is inspired by the delectable flavors of Spanish paella and the vibrant colors of Dominican locrio. One of my favorite rice dishes is seafood paella. Originated in Valencia, paella has a specific cooking method and distinct ingredients such as the priced saffron and olive oil. So, not all seafood rice can be called paella. Bija, or ground annatto seed is used in this recipe to add color to the rice. Included in this recipe is baby octopus. This video will show you how to properly clean it before cooking. An optional ingredient in this recipe is…
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