3 dishes people actually cook in Dominican Republic: what they are, how long they take, and what you need to buy.
What can you cook from Dominican Republic? 3 traditional Dominican Republic dishes, from Mangú (35 min, the quickest) to La bandera dominicana (870 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Dominican Republic on the map. Drag to spin the planet.
The everyday Dominican lunch plate: three separate preparations, white rice, stewed red beans and stewed meat, laid side by side like the flag.
Dominican breakfast mash of boiled green plantains beaten with cold water and buried under vinegared red onions.
Dominican stew where yuca, yautia, yam and green plantain are added in stages and dissolve just enough to thicken the broth around several meats.
Copper documents three dishes from Dominican Republic: La bandera dominicana, Mangú and Sancocho. Auyama squash and cilantro each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 4 are shared by more than one dish. Auyama squash and cilantro the hardest to find: of the 586 dishes in Copper's atlas, 2 use auyama squash and 19 use cilantro. Every ingredient list on this page is complete, with quantities, and free to read.
Mangú is the quickest at 35 minutes. La bandera dominicana is the longest at 870 minutes, most of it unattended. The median is 200 minutes — a weekend dish rather than a weeknight one.
Mangú is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Dominican Republic is part of Caribbean.
Countries close to Dominican Republic on the globe — and close on the plate.
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