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Dominican food

Dominican food has European, indigenous, and African influences. The main ingredients used daily in the kitchen are rice, meats, legumes such as beans and peas, meats and vegetables, tomato paste, chicken broth, spices and aromatic herbs are used to season them.

The most consumed dish by Dominicans is called La Bandera (the flag) and consists of white rice, stewed beans and stewed meat (which is mostly chicken) and is accompanied with a salad of lettuce, tomato, cabbage, cucumber and avocado. The Dominican Sancocho is prepared on special occasions and is a broth with tubers, different meats and vegetables and is accompanied by white rice and avocado. It is always made in large quantities to share with family and loved ones.

Mangú is found exclusively in the Dominican Republic and is made of boiled green plantains and then mashed into a puree and is accompanied with fried salami, fried eggs, fried cheese, onion, and avocado. Seafood is also very common, especially in coastal towns such as Bayahibe. The most common is fried fish and is accompanied by tostones (fried plantain) or rice and beans. You can find it in almost all the restaurants in the village of Bayahibe.

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