Foods

1
Foods From Santo Domingo
2
Cassava
3
Cooked in various ways, cassava is used in a
great variety of dishes. The soft-boiled root has
a delicate flavor and can replace boiled potatoes
in many uses as an accompaniment for meat dishes
made into purées, dumplings and gnocchi, soups,
stews, gravies, etc.. Deep fried (after boiling
or steaming), it can replace fried potatoes, with
a distinctive flavor. Cassava flour can also
replace wheat flour, and is so-used by some
people with allergies to other grain crops.
Tapioca and foufou are made from the starchy
cassava root flour.
4
Cassava Plant
5
Cassava Root
6
Cassava Root Peeled
7
Making cassava bread.
8
Cassava Bread
9
Plantains
10
Plantains are hard, starchy bananas used for
cooking, as contrasted with the soft, sweet
varieties. Plantains are a staple food in the
tropical regions of the world, treated in much
the same way as potatoes and with a similar
neutral flavour and texture when unripe. They are
grown as far north as Florida, the Canary
Islands, Madeira, Egypt, and southern Japan or
Taiwan and as far south as KwaZulu-Natal and
southern Brazil. It is assumed that the
Portuguese Franciscan monks were responsible for
the introduction of plantains to the Caribbean
islands and other parts of the Americas. The
Spaniards, who saw a similarity to the plane tree
that grows in Spain, gave the plantain its
Spanish name, platano.
11
Bunch of Plantains
12
Fried Plantain
13
Cacao
14
Cacao (Theobroma cacao) is a small (48 m tall)
evergreen tree in the family Sterculiaceae
(alternatively Malvaceae), native to tropical
South America, but now cultivated throughout the
tropics. Its seeds are used to make cocoa and
chocolate.
15
Cacao Plant
16
Papaya
17
The papaya, also known as mamao, tree melon,
lechoza (Venezuela), or pawpaw is the fruit of
the tree Carica papaya, in the genus Carica.
The black seeds are edible, and have a sharp,
spicy taste. They are sometimes ground up and
used as a substitute for black pepper.
18
Papaya
19
Mango
20
When ripe, the unpeeled fruit gives off a
distinctive resinous slightly sweet smell. In the
center of the fruit is a single flat, oblong
stone that can be fibrous or hairless on the
surface, depending on cultivar.
21
Mango
22
Breadfruit
23
Breadfruit is a staple food in many tropical
regions. They were propagated far outside their
native range by Polynesian voyagers who
transported root cuttings and air-layered plants
over long ocean distances. They are very rich in
starch, and before being eaten they are roasted,
baked, fried or boiled. When cooked the taste is
described as potato-like, or similar to fresh
baked bread (hence the name).
24
Breadfruit
25
Cooking Breadfruit
26
Cooked Breadfruit
27
Guava
28
The fruit is edible, round to pear-shaped, from
3-10 cm in diameter (to 12 cm in some selected
cultivars). It has a thin delicate rind, pale
green to yellow at maturity in some species, pink
to red in others, a creamy white or orange-salmon
flesh with many small hard seeds, and a strong,
characteristic aroma. It is rich in vitamins A,
B, and C.
29
Guava