Dominica is located in the continent of North America. It has the Atlantic Ocean to the north and east, Guyana to the south, Venezuela to the southwest, the Caribbean Sea to the west and Puerto Rico to the northwest.
The capital is Roseau.
The official language is English.
The climate is quite pleasant, especially in the cooler months of December to March.
The staple foods are plantains, yams, rice, potatoes, peas, chicken, beef, fish, onions, carrots, ginger, bananas, guava, passion fruit and so many more delicious flavors (https://travelfoodatlas.com/dominica-food).
https://www.britannica.com/place/Dominica
TRUE DOMINICAN SANCOCHO (Meat and Vegetable Stew) (https://www.allrecipes.com/recipe/259061/true-dominican-sancocho-latin-7-meat-stew/):
- ¼ C dried oregano
- 5 cloves garlic, minced
- 2 tsp salt, divided
- 1 lb. bone-in beef chuck
- 1 lb. bone-in pork loin roast
- 5 chicken drumsticks, or more to taste
- 2 large lemons, juiced
- 2 large onions, quartered
- 2 TBSP vegetable oil
- 1 TBSP vinegar
- ½ C vegetable oil
- 1-1/4 gallons water, or as needed
- One 14oz. can chicken broth
- One 10.5oz. can beef consommé
- 4 beef bouillon cubes, divided
- 1-1/2 lb. Spanish pumpkin, peeled and cut into 1-1/2-inch chunks
- 1 lb. sweet potatoes, peeled and cut into 1-1/2-inch chunks
- 1 lb. eddeos, peeled and cut into 1-1/2-inch chunks
- ½ lb. yuca (cassava) roots, peeled and cut into 1-1/2-inch chunks
- ½ lb. potatoes, peeled and cut into 1-12-inch chunks
- 2 ears corn on the cob, cut into quarters
- 3 stalks celery, diced
- 2 large carrots, chopped, or more to taste
- 1 large green bell pepper, diced
- 1 bunch cilantro, chopped
- 1 pinch adobo seasoning (optional)
- Mash oregano, garlic, and 1 tsp salt in a bowl until well combined.
- Mix beef, pork, chicken, and lemon juice together in a large bowl.
- Drain ½ of the liquid.
- Mix in onions, mashed garlic mixture, 2 TBSP oil, and vinegar.
- Heat ½ C vegetable oil in a large skillet over medium-high heat.
- Add meat mixture in three batches and cook until browned on all sides, 10 to 15 minutes per batch.
- Transfer browned meats to an 8-quart Dutch oven.
- Pour in ½ of the water, then add chicken broth, beef consommé, 2 bouillon cubes, and remaining 1 tsp salt.
- Bring to a boil, then reduce the heat to low, cover, and simmer until meats are more than halfway cooked through, about 40 minutes.
- Add pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, bell pepper, cilantro, remaining bouillon cubes, and adobo seasoning to the Dutch oven.
- Increase the heat to medium and return it to a boil.
- Reduce the heat to low and simmer, stirring in remaining water as needed in gradual increments to replace evaporated liquid, until root vegetables are soft and liquid has thickened, 1 to 2 hours.
- During the last 30 minutes of cooking, transfer beef, pork, and chicken to a cutting board.
- Let cool slightly, then remove bones and chop or shred meat.
- Return meat to the stew and finish cooking.
I could not find any eddeos, so I used a butternut squash instead. Overall this was an amazing stew!!! Highly recommend it!
CONCONETES (https://www.dominicancooking.com/coconete-coconut-cookie):
- Butter (salted), or unsalted, for greasing baking tray
- ½ tsp baking soda
- ½ tsp cinnamon powder
- ¼ tsp salt
- 1-1/2 C all-purpose flour
- 1 C brown sugar
- 1/3 C butter (salted), room temperature (1/2 stick)
- 2 eggs (medium)
- 1-1/4 C coarsely grated coconut
- Grease a baking tray and preheat oven to 300F.
- Sift baking soda, cinnamon, salt, flour together, set aside.
- Combine sugar and butter in the stand mixer bowl and beat at low speed until the butter acquires a light color.
- Add eggs, one by one, while beating continuously.
- Remove from the mixer.
- Fold in the coconut with a spatula, followed by the flour.
- Two spoonsful at a time, make a little mound of the dough on the baking tray.
- Bake until they are golden brown (check at the 15 min mark).
- Cool to room temperature before serving.
Oh s very good!!! Especially if you love coconut!!!
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