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This is a popular staple in Dominican kitchens, and carnes guisadas are one of the components of the traditional Dominican lunch meal (la bandera). Carne mechada is braised tenderloin or flank. Brasied oxtail and cow tongue are usually spicy using Scotch bonnet or other local chilies.
Dominican Republic: La bandera (rice, beans and meat) [88] E. ... [351] although in many cases, recipes transcend national borders with only minor variations.
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.
Dominican Republic: Main ingredients: chicken, salami, guineafowl (etc), rice: A locrio is a rice dish from the Dominican Republic. Similar to pilaf, jollof, and ...
Some recipes also call for the addition of rice, milk, and vanilla. [ 3 ] [ 4 ] [ 5 ] In the Dominican Republic the drink is made with additional rice and known as pera-piña (pear drink) because of the texture that resembles pear juice .
Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. [1] The dessert is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe , "a flatbread made of yuca flour."
The Flag Square, Plaza de la Bandera in Spanish, is the biggest monument dedicated to the Flag of Dominican Republic, is located in one of the busiest areas of the city of Santo Domingo (Dominican Republic), at the intersection of the Avenues February 27 and Gregorio Luperon. It is a patriotic monument seeks to pay tribute to one of the most ...
At present, the Asociación de Productores de Chifles Piuranos (APROCHIP, English: Piura Chifle Producers Association) has initiated the process to declare chifle as a producto de bandera nacional (English: flagship product) of Peru. [2] [3] APROCHIP of Piura is an agglomeration of 14 local commercial chifle producers. [4]