Explore the vibrant culture and rich history of the Dominican Republic through its delicious food! In this video, we’ll take you on a culinary journey through traditional dishes, local ingredients, and the cultural significance of food in this beautiful Caribbean country. Get ready to salivate and learn about the unique flavors and customs of the Dominican Republic!
CHAPTERS:
00:39 MANGÚ
01:55 ARROZ, HABICHUELA Y CARNE
03:26 SANCOCHO DOMINICANO
04:03 TOSTONES
05:03 KIPES
05:55 BIZCOCHO DOMINICANO
06:55 ORANGE & MILK
07:40 HABICHUELA CON DULCE
08:08 MAMAJUANA
09:24 CHIMI
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K welcome back to my Channel today we’re diving into the rich and flavorful world of Dominican Cuisine get ready to talize your taste buds and learn about the fascinating history and culture Behind these mouthwatering dishes The Culinary landscape of the Dr is a delightful blend of indigenous tyo Spanish African
And Middle Eastern flavors before we dive in hit that subscribe button okay let’s start with one of the most popular dishes in the Dr mangoo what is the origin of mangoo according to Wikipedia boiled Mash plantain can be traced back to Africans in the Congo region the world mangoo
Comes from this West African World mangusi which refers to any match vegetable from the earth mango is normally served with gpes the three hits which is the slam name given by Dominicans consisting of fried salami fried cheese and fried eggs don’t forget the onions you know that is not a three
Gopes but it has to be there green plantains can be replaced with rip plantains green bananas or squ sash the squash version is known as masamura I love that a popular tail exist in which this dish was served to American soldiers during the American occupation of the country in the early 20th century
And that one of the dining soldiers exclaimed man good but there’s no evidence supporting this Theory all right let’s go to number two Aros a car typically called lavandera Dominicana by Dominicans it’s our traditional lunch consisting of rice beans and meat it’s near and dear to our hearts you ask any
Dominican why they grew up eating and I’m sure they tell you AR Ro not kidding we’ll probably have this about four five times a week the dish named lavandera Dominicana comes from the similarities of the Dominican flag the beans represent the red the rice represents the White and the meat with a
Little bit of imagination represents the blue these are the three main components of the dish but we always serve it with some kind of salad traditionally the salad is made with cabbage and tomatoes and let’s not forget the avocado or the tosto Bon why this may not seem like you
Know something only made for Dominicans the dish is something that we all live by and that is part of the Dominican culture number three where there are two or more Dominicans a party can suddenly break out it is on that kind of occasion that it is indispensable that someone knows how to
Cook Tano dominicano our beloved National to sano’s made ingredients are meat vegetables and tubers the meat usually includes pork beef chicken and the carbs popular choices are Yuka potatoes carrot corn on the cup winter squash and green plantain and upgrade to the regular sanoto normally don’t have big parties
ISO the seven me Ando number four toones is just another Dominican food that we share with other Latin American countries but it holds a special place on the Dominican table those tonas are made from Green plantain and serve as a side dish to Meat and Fish or as a part of a larger
Meal I have yet to encounter one Dominican who doesn’t love totonis and if you try them you’ll see why we eat those ston the same way french fries are served in countries where potatoes are preferred and they can be found in fancy restaurants or as street food there’s nothing like crisy Donis
Sprinkled with salt and dip into our tasting Mayo ketchup sauce did you know that those Donas are also known as fritto veres fried greens and in the Dominican Republic number five keepes this basically a Dominican freeder made from fried wheat dough stuffed with ground beef they are a
Dominican ised version of the Lebanese kid but use we use beef instead of lamb and of meat spices like mint and cumin Kus are a classic appetizer that originated with Middle Eastern immigrants in the 18th century in the 19th century the Dominican Republic had an influence of Lebanese Turkish and
Middle Eastern immigrants with their arrival came many dishes that are now considered to be part of of the Dominican Cuisine while growing up and until today keepers are a must at any family holiday celebrations let’s move on to the dessert number six bisco dominicano or Dominican cake it is
Possibly one of our most popular desserts it is the center of any Dominican celebrations from weddings to birthdays this is just not any cake it’s buttery ay texture combined with the traditional pineapple filling and flavor with vanilla and orange juice this will test your baking skills but if you get
It right you’ll ask yourself how you liveed without a this far each town has one or more maestros pasteleros Master Bakers and each will have fans who prefer their particular cake style did you know that traditional mering icing not to be confused with mering or national music that is used in Dominican
Cake is called suspiro which means s in Spanish number seven orange or China as we call it and milk milk are not normally ingredients that are usually combined in drinks but this delicious and nutritious beverage that combines evaporated milk and orange juice has a very poetic name
Mor to die dreaming and it’s uniquely Dominican and by far one of our most popular drinks it is served as a refreshment a snack or with a sandwich and a light meal did you know the trick to stopping the milk from curling when mixed with any Citrus juice is to keep
It ice cold number eight it’s a Dominican dessert made with beans milk coconut milk sweet potatoes Bata raisins and spices the resort is a soup like sweet creamy dessert that is served with an iconic G the Lees those little cookies and toasted cave is especially popular around Easter holidays number nine
Mamana it’s a alcoholic beverage that originated in the Dr it’s made by infusing infusing a mixture of rum Red Wine and honey with tree bark and herbs I like to add cinnamon and clove to mine the drink is a deep deep red color and has a taste similar to por wine mahuana
Is often called Dominican sangria and is traditionally made at home with each family having their own recipe and passing it down through generations mahuana is a sweet yet fiery concoction that can be enjoyed neat a room temperature or as a shot it has an alcohol content of around 30%
Mamana contains many benefits including being a health tonic and an aphrod and it all depends on what kind of roots are inside the concussion number 10 if you happen to be in the inner city of Santo Domingo and you pass by a street food stand take my advice and ask for a chimi
The classical Dominican Burger symbolizes the 90 seen and is still highly demanded in the fast food market this Afterparty charger is the number one choice for night rers partying all night long it’s affordable and flavorsome the Chim churi separates itself from the regular burger in two
Ways first the bread is a Dominican bun called pandaga second instead of lettuce the cheese jimy at shredded cabbage for volume and texture which of this Dominican food is your favorite have you had all of them leave me a comment so there you have it from Bing city streets
To family gatherings each dish serves as a testament to the rich tapestry of flavors that unite us all in the love of good food and share experiences until next time when proo and may your culinary Adventures be as vibrant as the flavors of the Dominican Republic don’t forget to subscribe your
Dominican realtor Nelson Pano
1 Comment
Great video!!! Thanks for sharing this