traveldk.com

The closest thing to a national dish, the so-called Dominican flag doesn’t exactly copy the colors of the nation’s emblem. But, it does provide a nutritious mix of red beans, rice, shredded beef or chicken, salad and avocado, and fried plantain or boiled yucca. This combination is available everywhere, and is extremely filling.

A close relative of stews made in Colombia and Venezuela, real sancocho contains no fewer than five different sorts of meat (chicken, goat, pork, beef, and sausage) as well as a medley of vegetables and spices. It’s a dish for very special occasions, also reflecting the country’s mixed European and African heritage.

The humble goat, seen browsing at every roadside, is a firm favorite, especially when roasted into a state of extreme tenderness after being marinated in rum and spices. This delicacy is normally reserved for holidays and celebrations, when it might be eaten with traditional flat rounds of cassava bread.

The country’s seafood, including sea bass, lobster, and shrimp, is varied and delicious. Of almost legendary status among locals, however, is lambi or conch, served cold with a vinaigrette or hot in a tomato and garlic stew. This large mollusk may seem a little chewy, but its appeal lies in its supposedly aphrodisiac qualities.

A wholesome and extremely satisfying breakfast staple, this has nothing to do with mangoes but is a very filling plate of mashed plantain, drizzled with olive oil and sometimes seasoned with fried onions or cheese. A welcome break from imitation American breakfasts, this will match the largest of morning appetites.

Another calorie-laden plantain favourite, this is eaten as a side dish for lunch or dinner. Plantains are fried, mashed, and mixed with garlic and pieces of fried bacon. The delicious end result can be filled with a sauce such as prawns or beef, but it is very good on its own.

Not under any circumstances to be confused with mofongo , mondongo is a formidable dish of pig’s tripe, stewed in a tomato and garlic sauce. It has its fans among Dominicans, especially as a Sunday brunch treat, as it is supposed to help cure the most stubborn of hangovers.

A Dominican cross between a thick soup, a gumbo, and a Spanish paella, this mix of rice, chicken stock and spices can be served with chicken or seafood. A slightly less liquid version is called locrio , again featuring rice, vegetables and your choice of meat or seafood.

Passed down by the indigenous Tainos, the making of cassava flour involves an intricate process of removing toxic cyanide residues by grating and drying the starch-filled tubers. The flour is then used to make a bread with a hard biscuit-like texture that can be eaten as a side dish or snack.

Of all the ultra-sweet desserts beloved by Dominicans, this is by far the most widespread, a simple but irresistible blend of whole milk and sugar stirred together over a low heat until it reaches a cream-like consistency. Look out for variations on this sweet-toothed theme involving coconut and candied fruits.