Dominican gastronomy during Holy Week

It is very common for countries to be recognized and remembered for the food they offer both to their citizens and visitors, and the Dominican Republic is no exception because it has a wide gastronomy, which according to sources consulted is the gastronomic fusion developed historically, linked to the evolution of this country with European, African, indigenous and other islands of the Caribbean region.

On this occasion, only the typical dishes, both savory and sweet, that are prepared during Holy Week, which generate an explosion of unique flavors to the palate, will be discussed.

The country’s iconic dish during the Holy Week holiday is the habichuelas con dulce, which is part of the “meatless menu” to which the parishioners are called.

The preparation of this typical dish varies depending on how the cook likes to cook it or the area of the country, however, the ingredients are the same, although some prefer to substitute the cookies for cassava; add coconut milk or not. Also, there are those who decide to leave the beans, while others usually blend them and strain them all.

Although traditionally the habichuelas con dulce are usually served on Good Friday afternoon, some people start preparing them as early as Wednesday.

It should be noted that, although almost all homes make beans, there is no lack of those who share this dish with their neighbors, both in rural and urban areas.

Other dishes that satisfy the most demanding palate at this time of the year

Other typical sweet dishes for this season that satisfy the most demanding palate are the chacá or corn “caquiao” as it is known in some areas and the majarete, which are prepared with corn. Chacá is widely consumed mainly in the southern region.

Likewise, there are homes where rice pudding and cashew candy are added to this festivity.

As for savory dishes, for the Semana Mayor families usually substitute meat for seafood and vegetables.

Codfish prepared with coconut is widely consumed in some homes and with potatoes in others; chenchén, a typical dish of San Juan; fish with coconut; green salad, although Russian salad is also consumed.

In the northern region or Cibao, traditionally, moro de gandules and cod are consumed in different preparations.

In the southern part of the country, among other dishes, fish with moro, fried plantains, white rice with pigeon peas, seafood casserole, crab and lambí. Meanwhile, in Cabral, tilapia and biajaca are consumed.

Meanwhile, in the eastern zone the dishes include fish with coconut, domplín, pastelones, boiled flour dumplings, accompanied by stewed cod or herring.

Also, there are tables where there is no lack of eggplant with coconut or in torrejas, steamed fish and potato salads with canned tuna.

Among the most consumed seafood during Easter Week are chillo, grouper, tuna, mullet, mullet, red mullet, lambí, prawns and lobster.

The gastronomic diversity during Holy Week is wide not only in homes, but also in hotels, where they prepare a wide range of dishes of the season, without leaving aside the Dominican flag composed of rice, meat and beans, for those who eat meat during the season.

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