Sofritodominican Republic Food
DOMINICAN SOFRITO (SAZóN)
Steps:
- Gather the ingredients.
- Chop and blend all ingredients in a food processor or blender until finely chopped.
- Place mixture in a glass jar with a tight lid. Refrigerate up to one week.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 42 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (64 tbsp servings), UnsaturatedFat 0 g
SOFRITO(DOMINICAN REPUBLIC)
In the Dominican Republic, sofrito can be made any number of ways. Here is a version using tomatillos that is so good. Make a batch once or twice a week and you'll have a great, healthy seasoning base that will amp up any dish. Adapted from Global Table Adventure.
Provided by Sharon123
Categories Peppers
Time 25m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Roughly cut up all ingredients.
- Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
- Next, add the herbs - parsley and cilantro.
- Then, add as many of the other ingredients as you can fit.
- Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
- Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
- Refrigerate and use as needed.
Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 8.4, Fiber 2.3, Sugar 4, Protein 1.5
COCO-LOCO (DOMINICAN REPUBLIC)
The infamous Coco-Loco drink, made with the juice of a real coconut, is perfect for vacationers willing to leave their inhibitions behind.
Provided by EdandTheresa
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut 3 inch hole in the coconut.
- Pour in the tequila, rum and gin.
- Add several ice cubes and stir in the grenadine.
- Throw in a slice of lemon and a straw.
- ENJOY.
Nutrition Facts : Calories 1813.7, Fat 133, SaturatedFat 117.9, Sodium 85.1, Carbohydrate 70, Fiber 35.7, Sugar 31.3, Protein 13.2
SOFRITO BEANS(DOMINICAN REPUBLIC)
Make and share this Sofrito Beans(Dominican Republic) recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up some oil in a medium pot.
- Add sofrito and cook past the point where it releases all its juices.
- To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible.
- Next, add the beans.
- And splash in water or stock(stock preferred).
- Simmer gently until the beans are tender and flavorful. This takes about an hour.
- Season generously!
Nutrition Facts : Calories 270.1, Fat 1.1, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 48.5, Fiber 15.7, Sugar 0.7, Protein 18.4
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Occupation Freelance WriterPublished 2019-11-29Estimated Reading Time 6 mins
- Tostones. Often on the menu as a side and one of the most commonly found fried snacks in the Dominican Republic, tostones are deep-fried plantains. The plantains are flattened after taking them out of the frying pan, making them soft on the inside but crunchy on the outside.
- Sancocho. Another authentic Dominican dish you should try is sancocho—rich, hearty meat and root vegetable stew made of beef, pork, chicken, yucca, yam, potatoes, among other ingredients.
- Mangú. If Puerto Ricans have mofongo, then Dominicans have mangú. This quintessential, African-influenced dish consists of a mound of mashed green plantains, topped with sauteed red onions in a vinegar sauce.
- La Bandera Dominicana. Considered the traditional dish of the Dominican Republic and consumed mostly at lunchtime, la bandera Dominicana or “the Dominican flag” consists of a plate of rice and beans, with stewed chicken or beef and a side potato or pasta salad, as well as the occasional slice of fried sweet plantain.
- Chicharrón or Pica Pollo. Fried pork rinds are so popular that they’re considered a delicacy, sold streetside and in restaurants by the pound. Some of the best chicharron can be found in Santo Domingo and Puerto Plata’s restaurants.
- Morir Soñando. Traditional drinks are just as symbolic in the Dominican Republic as food is. You’ll understand after you sample a morir soñando, a batida (milkshake) made of orange and condensed milk.
- Pasteles en Hoja. A Christmas specialty, pasteles en hoja are like a Dominican version of tamales. Made with plantain dough stuffed with meats or vegetables, they're then wrapped with a green plantain leaf.
- Catibias. The Dominican version of empanadas are made with cassava flour and stuffed with beef, chicken, lobster, conch, or shrimp, among other options.
- Yaroa. A popular late-night snack food, yaroa is a delicious mound of seasoned ground beef layered with potato fries and topped with melted cheese. This Dominican lasagna of sorts is a great way to soak up the alcohol.
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- Catibia or Cativia (Empanadas de Yuca) A personal favorite of @dominicanabroad‘s, catibias are like wheat empanadas, but tastier! They’re made with grated yuca flour and filled with chicken, cheese, or any other creative filling.
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- Mabí. Mabí or Maví is a Mauby tree bark-based Caribbean drink. Created with medicinal roots used by the indigenous population, the mabí was later adapted to taste by Africans, Europeans, and Caribbean islanders.
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