Dominican cuisine has a lot in common with the traditions of the neighboring islands of Puerto Rico and Cuba, as well as with Dominica, the country it shares on the island of Hispaniola and with Haiti. It has less in common with other Latin American countries, although there are some shared traditions there too.
The different cultural influences that combined to make the Dominican people are also reflected in their favorite foods. The three primary ingredients in this mix are Spanish, Taino (they were the seafaring indigenous peoples) and African, with a peppering of Italian, Chinese and Arab.
Most meals in the Dominican's Creole menu are based on a mix of rice, meat, beans and vegetables. To a smaller degree, fish and seafood are also used in many recipes
Breakfast may consist of eggs or meat and mangú (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami.
As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera("The Flag"), consists of rice, red beans, meat (beef, chicken, pork, or fish), and salad. The most common food on the Island is called La Bandera, or "The Flag.". Lunch is always ‘La Bandera Dominicana’ - the Dominican Flag - which is made up of bean stew, white rice and meat. There are many variations of this tricolor treat. The beans can be black, red, white or ‘guandules’ (pigeon peas). The rice is usually white. but Dominicans sometimes also make rice with noodles, rice with sweet corn, or rice with vegetables. The meat can be chicken, beef, pork or goat, and these are made in any number of ways too: stewed, fried or roasted. Codfish stew is sometimes served instead of the ‘meat’ option. The ‘bandera’ is usually served with a small mixed salad or a plate of boiled vegetables making the dish distinctly Dominican. Many typical Dominican dishes are also accompanied by "casabe," a type of cake that came from Taino culture. It is made from yucca, and is known as "mandioca" in some regions of the country.
The evening meal is usually light, and can be a variation on what is eaten at breakfast, a simple sandwich and hot drink, or in the hotter months, simply a glass of natural fruit juice. Dominicans are also particularly partial to ginger and lemon grass teas, and thick hot chocolate drinks.
This introduction ino Dominican Republic food has been sourced from the following sites: Please visit them for more information.