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Dominican Food Culture >
Dominican Cuisine
 There’s not a clear definition of what Dominicans eat. Commonly known are “El Sancocho” (stew mixed with different elements meats, vegetables, condiments and spices) and our “National Dish” or our “Bandera”. Rice, beans and meat.
We are descendents of different cultures that had made their fusion over the centuries in our island. We are proud heirs of different gastronomies from all over the world.
Our “Caribbean Cuisine” is composed of delicious and nutritious dishes. Thanks to the tropical climates in our island we have different varieties of tropical fruits and vegetables, which are the secret ingredients in the preparation of our delicacies.
Our “Country Cuisine” is what most identifies our meals. Although we have all the inventions of the modern world, we still use rustic elements for the preparation and cooking on daily basis. Adding together the entire heritage from the indigenes and their food, the Africans, Oriental, European and all the countries that composed the “Old World”.
At the time of the discovery of the new world all the Indians were exterminated. They fought against the new invaders. Still we use some of their ingredients like the “Yuca” or “cassava”, and others like potatoes, yams, corn, etc. These were preserved through the centuries for the slaves because these were part of their daily meals.
With the innovation in those years of the plantations of sugar cane they had to bring African as slaves to our island which were brought by Nicolas de Ovando in the beginning of the 1500’s for the hard work in producing sugar and rum. These later regained their freedom and form the first Republic of liberated slaves “Haiti” in the west part of our island “Quisqueya”.
All along this entire conquest, the minerals and treasures of our land were exploited. The new spices, condiments and all the new flavors and aromas some of them new for all the parties involved, improved the taste and preparation of our meals today.
Esmirna Rivas © 2004
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