Caribbean cuisine as a whole blends influences from African, Indigenous, European, and Asian culinary styles, reflecting the diverse history of the islands. Dishes often feature tropical ingredients such as plantains, yams, coconut, and a variety of seafood, complemented by bold spices and herbs like thyme, allspice, and scotch bonnet peppers.
Dominican food, specifically, is a vibrant part of this broader Caribbean culinary landscape. It’s known for hearty and comforting dishes like mangu(mashed plantains), sancocho (a rich meat stew), la bandera (the Dominican national dish, consisting of rice, beans, and meat), and tostones (fried green plantains).
In this class learn from Chef Elio’s Dominican heritage and his connection to Caribbean cuisine. Learn to make traditional bandera (white rice, red bean and stew chicken with tostones) and Caribbean rice with peas, pernil with green salad and lastly Dominican sponge cake with lemon scent meringue tropical fruits.