Dominican Republic

Gastronomy of the Dominican Republic

The gastronomy of the Dominican Republic, due to its history, is mainly influenced by the Spanish and African and indigenous culture.

Basic element of the dishes are coconut, rice, kidney-beans and different kinds of meat cooked in diverse ways. Among the huge variety some of the traditional dishes visitors can enjoy, are:

• The asopao or rice soup: main ingredients the chicken and tomato. At times it is prepared also with shellfish.
• Moro de guandules: Rice and green beans and coconut milk. This dish is also very traditional at Christmas time.
• The Locrio: similar to the Spanish rice "paella" cooked with different kinds of shellfish or seafood.
• The picapollo: fried chicken with flour served with potatoes or croutons.

Also tasty desserts play an important role in the Dominican gastronomy. Very popular are the coconut sweet and the "majarete" which consists in corn, coconut milk, cinnamon and vanilla.

The most popular beverage and one the most important export product is the Dominican rum made out of cane sugar.