Dominican Republic
Food specialties of the Dominican Republic
- Dominican gastronomy is a reflection of Spanish and African influences that have had a strong effect on the social and cultural development of the country.
- Traditional Dishes: Sancocho (a stew made with beef), the Moro (beans, rice and meat stew), Moro de Guandules con Coco, the Locri (a classic of Dominican Creole cuisine similar to paella), the Asopao (rice soup, chicken, tomato and cilantro), Pica Pollo (fried chicken pieces), tostones (fried green plantain chips with a touch of salt, vinegar and garlic), yaniqueques (cake flour cooked with baking soda, water and salt), cassava rolls, cassava dumplings, and desserts like dulce de leche or coconut candy.
- Vitamin R. The most popular drink of the Dominican Republic is undoubtedly Rum, known by Dominicans themselves as "Vitamin R".
- Mamajuana. Another very typical drink in the Dominican Republic is mamajuana, to which the Dominicans attribute aphrodisiac powers. This alcoholic beverage is made with different types of roots: cinnamon, maguey, canelilla, timacle, marabeli, guaiac, cloves, anise, etc., then adding red wine, honey and rum.