Auyama – Calabaza – Squash Auyama is a yellow-green pumpkin with very deep yellow flesh, used extensively throughout the West Indies. It is usually sold by the wedge. Use instead of potato or in soups. The flowers are also edible. Mexicans fix calabaza...
Seafood Although I eat a lot of Seafood, I don’t cook a lot. I don’t like to bring that smell into my house. We cook an occasional salmon but, it takes a lot to get rid of that smell. Coconut Fish El pescado en con coco es un plato de pescado que no es...
Coconut Fish El pescado en con coco es un plato de pescado que no es extraño en los lugares tropicales y costeros. Pero esta receta tiene un toque exclusivo Dominicano. Coconut Fish is a dish that is not unusual in most tropical and coastal places. But, the seasoning...
Recaito This is a seasoning used in some countries of Latin America which gives the basic flavor to many Dominican dishes. It is a combination of olives, capers, onions, peppers (preferably Cubanelle), cilantro, salt and pepper, vinegar, and garlic chopped in the food...
Oregano – Dominican Dominican Oregano (Lippia Micromera) , also known as Jamaican Oregano, is a very important spic in Dominican Cooking. It is a different plant than the regular oregano used in the USA and used by Italians, which is much milder. Dominican...
