1. Sancocho
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| SANCOCHO http://www.elboricua.com/images/sancocho.jpg |
The Sancocho, which derives from Cocido (Spanish Dish), is a popular soup consisting of meat and vegetables served in a broth. The dish is often similarly compared to Bouillion in Haiti.
2. Kipes (Quipes)
Kipes or Quipes are deep fried bulgur rolls. They are the Dominican adaptation of Lebanese Kibbes, which arrived from the migration of Middle Eastern peoples throughout the 19th century.
3. Empanadas
Empanadas are personally my favorite Dominican food and I was lucky enough to enjoy these in Punta Cana over spring break. They are stuffed bread pastries with a variety of ingredients including, but not limited to: cheese, meats, and vegetables. The name derives from the Spanish word, empanar (to wrap).
4. Mangu
Mangu consists of boiled green plantains, covered with sauteed onions, salami, deep-fried cheese, and eggs. The dish has been traced back to Congo and grew to become a traditional Dominican dish during the slave trade.
5. Tostones
Tostones are double fried green plantains. First, they are fried for a couple minutes on each side until golden brown. Then, they are pounded flat and fried until crispy. Tostones are often served as a side dish alongside fried fish.
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| TOSTONES http://www.laylita.com/recipes/wp-content/uploads/2008/06/patacones-1.jpg |
Many of these foods have developed as Dominican's take on various traditional African dishes and add to the African Diaspora.
Sources
1. http://www.thatsdominican.com/dr/top-ten/top-10-dominican-foods
