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Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Some top it off with fresh cilantro ...
All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island [2]), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges ...
Some food scholars claim roasted mofongo was brought over to the Dominican Republic during Dominican Republics sugar industry from 1916-1924 were Puerto Ricans migrated to work. Mofongo has become popular among Colombians, Cubans and Dominicans living in the United States and anywhere large numbers of Puerto Ricans or Dominicans reside.
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Dominican Republic cuisine, often eaten in the Dominican Republic This page was last edited on 30 September 2023, at 04:48 (UTC). Text is available under the Creative ...
Inland, the dishes reflect a mix of Amerindian and European cuisine and use the products of local agriculture, cattle farming, and river fishing. Such is the case with the sancocho soup in Valledupar and Arepas, a corn-based bread-like patty. Local species of animals, like the guartinaja, are part of the Wayuu culture.