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RECIPES
Dominican cuisine reveals its history and culture,
and is therefore a blend of different cuisines, reflecting its Creole
past. Here are a couple of traditional Dominican recipes:
Caribbean Reef Chicken
Banana and Mango Bread
Caribbean Reef Chicken
Ingredients:
2 broiler/fryer chickens - halved
½ teaspoon salt
¼ teaspoon pepper
½ cup dark brown sugar
4 tablespoon dark rum - divided
1 tablespoon lime juice
2 teaspoon lemon pepper
1 teaspoon ginger
½ teaspoon cloves - ground
¼ teaspoon cinnamon
¼ teaspoon garlic powder
2 drops hot pepper sauce
10 ounce chutney - mango
Lemon - sliced
Lime – sliced
Parsley
Cooking instructions:
·
Sprinkle salt and pepper over washed and dried chicken. Set
aside.
·
In a small bowl, make Caribbean paste by mixing together sugar, 2
tablespoons of the rum, lime juice, lemon pepper, ginger, cloves,
cinnamon, garlic powder, and hot pepper sauce; set aside.
·
Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken.
·
Bake in a 400°F oven for 45 minutes or until the chicken is fork
tender. In a blender, place chutney and remaining 2 tablespoons of rum;
process to blend.
·
Spoon chutney mixture over chicken and bake about 3 minutes more
or until chutney is warm.
·
Arrange chicken on a serving platter. Garnish with lime, lemon, and
parsley.
Banana and Mango
Bread
Ingredients:
Cooking Instructions:
In a bowl, cream the
butter with sugar until fluffy; beat in eggs, one at a time, until
incorporated. In another bowl, combine flour with the salt, cinnamon and
nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients
and banana mixture, alternately, into the creamed mixture until batter
is just combined; fold in raisins and nuts. Pour batter into 2 greased 8
1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or
until cake tester inserted in the center tests done. Leave in pan for 10
minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.
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Updated: 4 April
2008 |
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