Ñame – Real Yam Ñame is a very starchy root widely used throughout the Caribbean. It is the real Yam. It has rough brown skin and white flesh. Can be used as a potato, although it has a more fibrous texture. Peel with a potato peeler, cut into pieces and boil, in...
Peppers – Ajíes – Chiles Ranging from sweet to very hot, peppers are an essential part of Latin American cuisine. Native to Mexico, the pepper has spread widely all over the world. Think what Chinese and Indian cuisine would be like without them. Growing up we...
Platano – Plantain Plantains – Plátanos are one of the main stables of the Dominican Republic where they are eaten almost daily, cooked in many ways. Plantain flour is used in babies formula for diarrhea. Green, boiled plantains are a great remedy for hangovers....
Rice – Arróz Rice is a major staple in the whole world. In the Dominican Republic it is eaten every day of the week. Whether with beans, in chicken and rice, stuffed cabbage, alone with butter and Parmesan, or rice pudding, rice is always welcome at the table....
Rice Pudding – Pudin de Arroz My mother made this recipe. This is the richest, most wonderful rice pudding. My daughter couldn’t get enough of it and begged her to make it every time she came to visit. You can use left over rice or make a new batch just...
Steamed Rice – Arróz Blanco To use a rice maker or not? That is the question. I am not partial to them. Rice is so easy to make that I don’t see the point of not making it from scratch. It’s not rocket science. I have been making rice my whole life...
