Cuisine and Vegetation

The Dominican foods are rich in flavor and they incorporate dishes from other cultures (Spain, Taino and African) in their nutrients, but they make it unique to fit the country's culture. Dominican foods ha

For the most part, Dominican foods are high in starch and carbohydrates. Their national recipes are very simple to make and locally grown, which is neat because they can pick their vegetation from their gardens. Some of their vegetation include plantains, avacados, yucca, malanga, papaya, mamey, along with other fruits and vegetables.


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Plantains

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Malanga

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Yucca

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Mamey

Lechosa

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Dishes

Breakfast in Dominican Republic is very heavy and consists of Mangu--a platter of mashed plantains usually accompanied with eggs, fried onions, cheese, salami.

Lunch time is the country's most important meal of the day. The diet is the native diet of "La Bandera Dominican" (the Dominican Flag) and that is rice, beans, meat, vegetables, and fried plantains to "ensure energy throughout the day."

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Sancocho- a Spanish style stew. This type of stew includes, green plantains, avacados, chicken or beef (or you can eat Sancocho preito--includes seven different types of meats).

Dinner in this culture is similar to lunch but less amounts are served.

Some of the country's popular dessert:

Tres Leche

better known as three milk cake-a spongy pastry that is soaked in three types of milks: condensed, evaporated and heavy cream which gives it its texture.

(source: sweetflavorsoftheworld.blogspot.com)

Flan

a rich custard coated with a top layer of caramel

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Other well known desserts are Bizcocho Dominicano, frio frios and rum cake among others.

Sources:
Mangu
Food and Drink
Images
Sancocho
Plantains
Malanga
Yuca
Mamey
Lechosa
Mangu
Tostones
La Bandera Dominicana
Tres Leche
Flan