Julia
- 6 апр. 2019 г.
- 3 мин. чтения

Traditional dishes of the Dominican Republic

1. Asopao

Ingredients

500 grams of rice;

1 pea black pepper;

Vinegar to taste;

Sauce to taste;

Bow;

Pepper;

1 cube of chicken broth or just chicken broth;

500 g pork chops or chicken;

Sunflower oil;

500 grams of potatoes.

INSTRUCTIONS

Finely chop the pork or chicken and season it. Put the meat in a hot pan with butter and, when they are soft, add water and then the rest of the ingredients in turn.

When everything boils, then add last pic. Next, add water until the rice is finally cooked.

2. La Bandera

INGREDIENTS

dry oregano

pepper

adobo seasoning

worscestershire sauce

2 cloves of garlic

1/2 red onion

handful of parsley

1lb beef top round stack

INSTRUCTIONS

Wash the beef and place it in a large bowl. Add the chopped garlic. onions and parsley. Add about a teaspoon of ground pepper. Season with a few sprinkles of adobo powder ... about 1/2 tablespoon. Add 2 tablespoons of worcestershire sauce and mix well. Cover up on the skillet on the med-high heat. Cook them on both sides and cover them. After 10 minutes the meat should be mostly cooked. Remove the steaks and place them on the plate.

3. Puerco-en-puya.

It's just pork, baked according to the traditional Dominican recipe.

4. Pastel-en-oas.

Meat and vegetables, baked in banana leaves. Remotely resembles our cabbage rolls.

5. Sancocho

Sancocho Soup (a variety of Spanish thick cocido soup) is the undisputed leader in the hit parade of the first courses of the countries of Latin America and the Caribbean. This thick, rich soup can be called a ragout soup made from different types of meat (beef, pork ribs, chicken, ham and sausages), with vegetables and various spices. Chili or tobasco is usually added to the dish, which makes it quite hot.

Sancocho Dominicans used to cook on coals in a huge cauldron so big that they interfered in it with a wooden shovel. This lasted for several hours, during which various root crops and herbs were sent to the boiler in their turn ...

Ingredients

pork 400 g

chicken 300 g

pumpkin 300 tbsp. l

carrots 2 pcs.

3 potato potatoes

corn 1 pc.

sea salt 1 pinch

hot red pepper 1 g

cilantro 3 sprigs

green onion 3 stalks

olive oil 2 tbsp. l

lime juice 2 tbsp. l

garlic 2 cloves

Instruction

1. Chop the chicken and pork in large pieces. I took the pork knuckle. The meat needs to be cut, and the bone goes into the broth. Fry in a small amount of olive oil over high heat.

2. Until golden brown ... Put in a saucepan and pour water so that it covers the meat a little. Bring to a boil, remove the foam, reduce the heat and cook on low heat under the lid for 1.5 hours.

3. Peel the pumpkin and cut into cubes. The size and shape of the cut do not matter much, because When cooking, vegetables will partly boil down ...

4. Cut the carrots and potatoes. Cut the corn into rings (2.5-3 cm).

5. Pour pumpkin with part of broth and boil it. Then fuss.

6. When the meat is cooked, remove it from the pan and free it from the bones. Pour pumpkin puree into broth, put carrots, potatoes and white part of green onion stalks, add salt. There we send meat and cook on low heat for another 1 hour.

7. After this time, add corn and cook another 15-20 minutes.

8. Season the ready soup with lime juice, mashed garlic with salt, add tobasco or pepper. Sprinkle with chives and minced cilantro. There is a pleasure. Enjoy your meal!!!

6. Pescado con coco