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La Romana recipes |
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La Romana recipes are really original
Best known for its big, hearty stews and curries embellished with spices, coconut milk and hot peppers, La Romana recipes, as all Caribbean food are made to be shared.
West Indian and La Romana recipes also have its own strong traditions. The best of it is delicious, with a good use of La Romana fresh fish and the exceptional spices and fruits.
In general La Romana receipes generate unexpectedly heavy food, with stews accompanied by a volley of starchy vegetables, so you might find that the weekly buffet is enough.
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Recipes ads by Google |
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La Romana recipes for all
If you are staying in a villa in which there is a cook, she or he may be happy to show you how to cook some local dishes based on La Romana recipes.
On the other hand, once you’re familiar with the basics of La Romana Dominican Republic recipes, La Romana cooking becomes easy, no matter where you are.
Finding a place to taste the La Romana recipes with ambiance it’s quite easy, since most restaurants have a unique local color, but you can also find places with a more international look. |
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Other about La Romana |
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La Romana recipes - something new for your family?
SANCOCHO - Ingredients: 1 2-lb. frying chicken, cut into pieces 3 lbs. fresh pork chops, cut into pieces4 tablespoons oil 3 green plantains 1 lb mapuey l lb. name l lb. potatoes 1/2 lb. white yautia 1/2 lb. yellow yautia 1/2 lb. auyama 3 ears corn, halved 1 green pepper, chopped 1 large onion, sliced 3 sprigs ilantrico 3 coriander (cilantro) leaves 1/2 teaspoon oregano 3 cloves garlic, crushed 1/4 teaspoon ground all-spice 2 tablespoons vinegar. Preparation: Marinate the meat for two hours in all the ingredients in the second section (from green pepper on). In a large kettle, saute meat in the oil. Peel and dice the other vegetables. Stir with the meat. Add water to cover. Cook until broth thickens. Season to taste. Unavailable vegetables may be substituted with those that are available. Serve from the cooking kettle. Spoon two spoons of cooked rice on top of each bowl of stew. Serves 8-10. (Allow 1/2 lb. meat per person). Do not use ham or smoked pork. For vinegar, Dominicans use the squeezed juice from the naranja agria (an orange with pocked surface) or agrio (juice from the naranja agria poured over marble-sized onions, green pepper, and garlic which sets for a week or so.) CHICHARRONES DE POLLO (Fried chicken) If sanchocho and 'la bandera' are the national dishes, then chicken chicharrones, Dominican-style fried chicken, is a close third. Here's the recipe: Ingredients: 1 chicken (3-4 lbs.) 2 tablespoons Worcestershire sauce or thick soy sauce 3 tablespoons lime juice 3/4 cup flour 1/2 teaspoon paprika 2 green limes, cut into pieces 1/2 cup cooking oil 1 teaspoon salt Preparation: Cut chicken into pieces and wash. (Cut the wings into two pieces, the breast into four, the drumsticks into two.) Season the pieces with lime juice, Worcestershire, and salt. Set aside. Mix flour with salt and paprika. Roll each piece of chicken in the flour twice very well. Heat oil until a drop of water dropped into it pops, and fry the pieces until golden brown. Drain on paper towels. Decorate with lime pieces.
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La Romana Vacations site
Our company is running one of the largest pc and mobile travel website networks, covering top hotel, vacation package, airline ticket, beach, cruise, all inclusive and honeymoon destinations worldwide.
We will also run a travel blog portal which centralises the blogs posted by our visitors on all of our websites and which represents one of the world's best travel information resources, totally build by people such as yourself.
In the link section, you can check more links to our travel website network as well as to other third party specialized websites as lastminute.com or orbitz.com which we suggest you to visit if are you planning a trip to La Romana Dominican Republic.
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Other Exotic Islands links |
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