When someone mentions the Dominican Republic, the first two things that will probably come to mind are Caribbean tours and beauty pageants. This, perhaps, is because the Dominican flag is most frequently seen in the Miss Universe pageant and in Caribbean tour brochures. Indeed, the Dominican Republic is home to captivating women and world-class tourist destinations, but it has more to offer, one of which is uniquely interesting food.
The geographical location of Dominican Republic makes it abundant in almost every ingredient needed for cooking in general. It has a plentiful beef supply. Fresh marlin, lobster, prawns and more other seafood are also abundant in the country’s seaside. The Dominican Republic is also rich in sought-for spices like cilantro, oregano, pepper, onion and garlic.
The most popular Dominican dish, however, is the Mofongo, which is made from mashed fried green bananas mixed with onion, garlic, broth, pork and bacon bits. Vegetables and seafood like crab and shrimp can also be added. And although the Mofongo can be a very filling dish, most Dominicans would still have fried chicken or soup with it.
Since the Dominican culture is a mixture of African, Taino and Spanish, the influences that these three cultures brought to the country extended well into its cuisine. Due to this, one may instantly claim that Dominican cuisine is just a replica of the Puerto Rican and Latin American cuisine as these cuisines also have the same combination of influences. However, Dominican food is still different from the two. One only has to taste the Mofongo in order to know why.