Dominican cuisine beautifully blends European, African, and indigenous Taíno influences, resulting in bold flavors and aromas. Staples like rice, beans, plantains, meats, fish, seafood, and vegetables form its foundation, gracing tables daily across the island.
Today, Dominican gastronomy evolves with fresh inspirations, including Asian elements and creative fusions. Santo Domingo's top restaurants, led by renowned chefs, offer innovative twists on classics. Recreate these two beloved Dominican recipes at home for an authentic taste of the Caribbean.
For 4 persons / Time: 40 minutes
1 medium carrot, peeled and diced
6 medium potatoes, peeled and diced
2 eggs
1 small red onion, chopped
2 tablespoons red vinegar
1 teaspoon sugar
3 tablespoons mayonnaise
2 teaspoons salt
2 teaspoons turmeric powder
Lemon juice to taste
1 teaspoon oregano
Toasted casabe (or slices of toast)
Mix the onion with sugar and vinegar. Meanwhile, cook the carrot, potatoes, and eggs until tender. Drain and cool slightly. Peel the eggs, then blend them with the marinated onion, carrot, potatoes, turmeric, oregano, lemon juice, and mayonnaise until smooth and homogeneous. Season with salt and pepper to taste. Spread generously on toasted casabe or toast slices.
For 4-6 persons / Time: 30 minutes
Green bananas (or potatoes)
1.5 liters water
1 clove garlic
Salt to taste
1 small bay leaf
1 medium onion
4 cloves
Tomato
Shallot
½ red bell pepper and ½ green bell pepper + 1 red bell pepper
8 black olives
1 tablespoon capers
¼ cup olive oil + 2 tablespoons vinegar
1 lime or lemon (juice and zest) + 1 orange (juice and zest)
Parsley and coriander
Optional: Steam the bananas and add fish, shrimp, or mussels.
Peel the green bananas and boil in plenty of salted water with the bay leaf, onion studded with 3 cloves, and garlic. Alternatively, steam them. Julienne or cut into sticks the tomato, shallot, bell peppers, and add olives and capers.
Emulsify salt, pepper, olive oil, vinegar, lemon and orange juice with zest. Toss the emulsion with the cut vegetables, then fold in the sliced green bananas and chopped parsley and coriander. Let rest briefly, remix with the sauce (chimichurri-style), and serve chilled.
