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Dominican Dishes..... Share here !

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Insh'Allah I can not wait to see what you cook  sister...!

This will give me some dif insite on what to cook when I do not want to cook Arab dishes... or when I just do not know what to cook....







Don't go through life, Grow through life...

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by on Oct. 19, 2008 at 6:32 PM
Replies (11-14):
by on Jul. 21, 2012 at 11:14 PM

Arroz con Gandules

  • 2 cups white rice
  • 3 1/4 cups water
  • 1 onion, chopped
  • 1 tbs. garlic, minced
  • 5 springs cilantro
  • 5 green olives, sliced
  • 1 tbs. canola oil
  • 2 tbs. Sofrito
  • 2 tbs. Recaito
  • 1 tbs. Adobo (red one)
  • 1 tsp. thyme, oregano and cumin
  • 1/2 pkg. Goya Sazon con Achiote
  • 1 can gandules (green pigeon peas), drained
  1. Rinse the rice in a large bowl 2x.
  2. heat the oil in a medium caldero (aluminum stock pot) over medium heat. Saute the onions, garlic and olives.
  3. Add the spice, stir then add the sofrito and recaito. Saute 5 minutes. Add the gandules and saute 5 minutes more.
  4. Add the water and cilatro and turn the heat to high and bring to a boil.
  5. Add the rice and continue to boil until all the water has been adsorbed. Stir the rice from the bottom.
  6. Cover and cook on low heat for 30 minutes.
by on Jul. 21, 2012 at 11:21 PM

Habichuelas Guisada (Beans in sauce)

  • 1/2 lb dry Dominican red beans
  • Water in which the beans were soaked
  • 1 onion, quartered
  • 1 green bell pepper, quartered
  • 1 tbs. garlic, minced
  • 5 sprigs cilatro
  • 2tbs. sofrito
  • 2 tbs. recaito
  • 1 tbs. canola oil
  • 1 chicken bouillon cube
  • 1 tsp. adobo, oregano, thyme and cumin
  • 1/2 pkg. Goya Sazon con Achiote
  1. Soak the beans overnight in a large pot filled to capacity with water.
  2. In the morning, boil the beans over high heat for 2 hours until the beans have softened and cracked a bit. Stir occasionally.
  3. Transfer the beans to a medium caldero.
  4. Add all of the remaining ingredients and cook over medium heat for 20 minutes.
  5. Mash some of the beans to create a thick consistency. Remove and discard a majority of the onion and all of the green pepper. Cook 10 minutes more over low heat.

Serve over white rice.

by on Jul. 21, 2012 at 11:29 PM


A typical Dominican sancocho is made with 7 cuts of meat including chicken, pork and beef. I omit the pork ofcourse and use only chicken drumsticks and beef cubes. Youre going to need a big stockpot for this one or two large aluminum calderos.

  • 1 1/2 lbs. chicken drumsticks
  • 1 1/2 lbs. beef cubes
  • 4 tbs. canola oil
  • 1 onion, quartered
  • 1 tbs. garlic, minced
  • 10 sprigs cilatro
  • 1/3 lb. yautia, cubed
  • 1/3 lb. malanga, cubed
  • 1/3 lb yucca, cubed
  • 2 green platanos (plantains), cubed
  • 2 corn cobs, quartered
  • 1 tsp. oregano and thyme
  • 3 tbs. Adobo (red one)
  • 4 pkg. Goya Sazon con Achiote
  1. heat the oil over medium heat. Brown the meat on all sides, in batches if necessary.
  2. Fill with water to cover a few inches above the meat. Add the onion, garlic and cilantro.
  3. Add the spices and stir well.
  4. Add all of the root vegetables and corn. Stir well and add more Adobo and Sazon if needed, to taste. Add more water until all the ingredients are covered.
  5. Cover and simmer for 1 hour or more, until the vegetables are soft, the meat is tender and the sauce is a semi thick consistency (this will be caused by the root vegetables).

Serve with white rice and sliced avocado.

by on Jul. 21, 2012 at 11:37 PM


This is the supreme Dominican recipe. In the Dominican Republic it is eaten for breakfast to keep the men full especially in rural areas where they will be working the land in the heat. It is served with a special cheese called Queso Frier. It can be found in the cheese section. You simply slice the cheese and deep fry it in oil until slightly browned. It is also served with fried eggs and salami, which ofcourse as Muslims we must omit.

  • 4 green platanos (plantains)
  • 3 tbs. canola oil
  • 1 large red onion, sliced
  • 1 tbs. vinegar
  • Cold water
  • Salt
  1. Peel the platanos and cut them in half length-wise. Boil them in a medium sized pot with salt until tender.
  2. Remove the platanos and mash them in a large bowl adding the water and 2 tbs. oil in incriments until very smooth, adjusting the salt to taste. Cover tightly with aluminum foil to keep warm (nothing is yuckier than cold mangu!).
  3. Heat the remaining 1 tbs. of oil in a frying pan. Saute the onions and carefully add the vinegar so it does not splatter everywhere. Stir until the onions are soft. Garnish a top the mangu. Enjoy =D
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