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Differences between Dominican cuisine and those of other parts of the West Indies include the milder spicing, which mainly uses onions, garlic, cilantro, cilantro ancho , ají cubanela (cubanelle pepper), and lippia micromera (a.k.a. oregano). Dominican sofrito is known on the island as sazón. [9]
Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes. [ citation needed ] A traditional breakfast would consist of mangú, sauteed onions, fried eggs, fried salami, fried cheese and sometimes avocado.
Dominican salami is not a true salami as it is a pre-cooked sausage made from a mix of beef and pork. It has a flavor profile of being slightly smoky and salty. Unlike traditional salami , Dominican salami is not cured and has the look and texture of bologna sausage .
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Caribbean cuisine is a fusion of West African, [1] Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. [ 1 ]
Dominican cuisine may refer to: Dominica cuisine, often eaten in the country Dominica; Dominican Republic cuisine, often eaten in the Dominican Republic
Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island. [ 1 ] Dominica's cuisine is a mixture of indigenous Kalinago, African, French, and English influences.
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles. Current cuisine is the subject of other articles. Africa