Introduction: Thin slices of green plantain, fried until crisp and lightly salted, kikalakasa are a hugely popular street snack across the DRC, sold in twists of paper by roadside vendors and eaten as a crunchy accompaniment to grilled meat or fish. Cultural Background: Thin slices of green plantain, fried until crisp and lightly salted, kikalakasa […]
Introduction: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made with five to seven types of meat for special gatherings. Cultural Background: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made […]
Introduction: Twice-fried green plantain rounds, flattened and re-fried to crisp perfection, are ubiquitous across the Dominican table, served as a side to nearly every meal and sold hot from street carts as a snack in their own right. Cultural Background: Twice-fried green plantain rounds, flattened and re-fried to crisp perfection, are ubiquitous across the Dominican […]
Introduction: Mangú is the cornerstone of Dominican breakfast, a smooth mash of boiled green plantains introduced through the island’s long plantain-growing tradition. Cultural Background: Mangú is the cornerstone of Dominican breakfast, a smooth mash of boiled green plantains introduced through the island’s long plantain-growing tradition. Topped with sauteed red onions and served alongside fried cheese, […]
Introduction: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican celebrations, including Independence Day and Creole Day, when families and communities gather for large shared meals. Cultural Background: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican […]
Introduction: A simple side of boiled starchy roots and breadfruit, this dish accompanies nearly every main course in Dominica, providing the hearty, filling base of a traditional meal grown from the island’s own soil. Cultural Background: A simple side of boiled starchy roots and breadfruit, this dish accompanies nearly every main course in Dominica, providing […]
Introduction: Thin, crisp slices of fried green plantain are a beloved Dominican snack, sold from roadside stands and enjoyed at home as an easy accompaniment to drinks or as a standalone treat, reflecting the island’s abundant plantain cultivation. Cultural Background: Thin, crisp slices of fried green plantain are a beloved Dominican snack, sold from roadside […]
Introduction: Ground provisions — starchy root vegetables and breadfruit grown across Dominica’s fertile interior — form the backbone of the island’s diet. Cultural Background: Ground provisions — starchy root vegetables and breadfruit grown across Dominica’s fertile interior — form the backbone of the island’s diet. Boiled and served with sautéed saltfish, this dish represents the […]
Introduction: Sopa de Plátano is a comforting plantain soup, typically made with green plantains grated or sliced into a savoury chicken broth, and is often the dish Cuban families turn to as a gentle, restorative meal during illness or cooler weather. Cultural Background: Sopa de Plátano is a comforting plantain soup, typically made with green […]
Introduction: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are one of the most recognisable savoury snacks of the Caribbean. Cultural Background: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are one of the most recognisable savoury […]