Muffins recipes

National dish of Dominican Republic

flag of Dominican Republic

  • Independence: 12. 7. 1924
  • Capital: Santo Domingo
  • Official language: Spanish
  • Population: 9 445 281
  • Area: 48 442 km2
  • International code: DO
  • Currency: Peso (DOP)
map of Dominican Republic

La Bandera

Ingredients for the Beef Marinade:

  • dry oregano
  • pepper
  • adobo seasoning
  • worscestershire sauce
  • 2 cloves of garlic
  • 1/2 red onion
  • handful of parsley
  • 1lb beef top round steak

Ingredients for the Beans:

  • 1 tsp of canola or vegetable oil
  • 1 cup of chicken stock
  • 1 large can of red beans
  • 2 tablespoons of tomato paste
  • adobo seasoning powder
  • dry oregano
  • 1 stalk of celery
  • 1/4 red onion
  • 2 garlic cloves
  • apple cider vinegar
  • parsley
La Bandera is national food (dish) of Dominican Republic

Instructions for the Beef Marinade:

Wash the beef and place it in a large bowl.  Add the chopped garlic. onions and parsley. Add about a teaspoon of ground pepper.  Season with a few sprinkles of adobo powder… about 1/2 tablespoon.  Add 2 tablespoons of worcestershire sauce and mix well.  Cover and place in refrigerator for at least 2 hours. Heat up a skillet on med-high heat and add the steaks. Turn them so they cook on both sides and cover them. After 10 minutes the meat should be mostly cooked. Remove the steaks and place them on a plate.

Instructions for the Beans:

Chop up the onion and celery in chunks. Peel the garlic but leave whole and tie up the parsley into a knot.  Heat up the oil and add the onions, garlic and celery until the onion starts getting brown.  Add the beans and the parsley.  Next, add 1/2 tbs of dry oregano and about 1/2 tbs of adobo.  Mix that well and add the tomato paste.  Add one cup of chicken stock.  If you are vegetarian add vegetable stock or water.  If adding water just make sure to add a little bit more adobo to taste. Mix well until the tomato paste is mostly dissolved. Cook covered on medium-low heat. Once they are boiling add a splash of vinegar. Mix the vinegar in and lower the heat once they start boiling so they don’t burn. Add a tablespoon of tomato paste to the skillet where the steaks were cooking (do not throw away the juices the steak gave out).  Add a cup of water or chicken stock and dissolve the tomato paste as much as you can.  Add the steaks to the skillet and cover.  Cook on low heat for 10 minutes. While the beans and the beef cook heat up some oil on a skillet and fry a few slices of yellow plantains.  I fried a yellow (maduro) plantain in canola oil and served them with the bandera.


The typical Dominican lunch, called La Bandera Dominicana / The Dominican Flag, consists of beans/ habichuelas and rice/ arroz, meat/ carne or fish/ piscado, and a salad/ ensalada of some sort. The plate is filled with the most rice heaped on a plate. The habichuelas/ juicy beans come in black, red, white or green, depending on the type of bean used. These beans are usually served in a small bowl or cup on the side and you pour this on top of the rice, along with some of the sauce from the meat if you so desire. You eat this with a large spoon and a knife used for pushing the food onto the spoon. The meat is usually cut into pieces and is stewed. The portion size of meat is dwarfed when it sits next to the hugh amount of rice on the plate. There are different varieties of salads that can be served the most popular being, Green Salad / Ensalada Verde, Avacado Salad/ Ensalada de Aguacate, Russian Potato Salad/ Ensalada Rusa, and a boiled salad I love with tayota, carrots and potatoes. When the beans are made just right and the rice has the perfect amount of salt, along with a little concón/ crispy fried rice from the bottom of the pan, this meal is wonderful. Most Dominicans eat this meal everyday of their lives.

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