Dominican Cuisine

Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences, with the most recent influences coming from the British West Indies and China. Casabe, a flatbread made from cassava root, is an important staple adopted from the Taíno people and is served with soups and stews. Spices such as vanilla, nutmeg and pepper most often used by Dominican cooks derive from Spanish cuisine, and sofrito, a sautéed mix including local herbs and spices, is used in many dishes. Along the south-central coast, bulgur is a main ingredient in quipes and tipili, two dishes brought by Levantine Middle Eastern immigrants. Mangú, mashed boiled green plantains traced back to West Africa, is a typical and official national breakfast of the Dominican Republic.