Professional Documents
Culture Documents
The
Dominican
gastronomy
presents
characteristics
of
and
African
influences
that
have
delicious
Creole
plates
though
if
you
have
the
parboil:
It
is
probably
the
most
popular
and
kidney-beans
(of
reddish
color)
and
meat,
CONCLUSION
The
Dominican Republic consists of boiled rice, cooked kidneybeans and meat cooked (of the type that is but preferably meat
of chicken or beast). This plate can be accompanied of green
or Russian salad and banana, green or I mature fried food.
The banana is consumed in the country of many ways,
besides boiled. Two ways of preparing them it is like tostones
(tracks of banana crushed and fried) and as mang, that is a
mash
of
the
green
or
mature
boiled
banana,
generally
WEB BIBLIOGRAPHY
http://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_la_Rep
%C3%BAblica_Dominicana
http://www.turismosantodomingo.com/gastronom%EDa.html
INTRODUCCION
de
hacerlo
en
la
casa
de
alguna
familia
La
Bandera:
Este
plato
no
falta
en
ninguna
mesa
sabor
de
la
leche
de
coco
guandules:
carne
guisada
(del
tipo
que
sea
pero
es
un
pur
del
pltano
verde
maduro
hervido,