Dominican Republic

The cuisine of the Dominican Republic is a flavourful fusion of Spanish, African, and Taíno influences. Known for dishes like “la bandera” (rice, beans, and meat) and “mangu” (mashed plantains served with sautéed onions), Dominican food combines savory spices with fresh ingredients. Meals often feature tropical flavours, with coconut, plantains, and yucca adding warmth and texture. Together, these dishes embody the vibrant, comforting spirit of Dominican culture and hospitality.