December 26, 2015
Among the first stuff that most people to tobago will become familiar with is the fact that La Bandera Dominicana. or “The Dominican Flag”, can also be what Dominicans call the nation's standard lunchtime dish of grain, beans and meat, a.nited kingdom.a. la comida or el almuerzo. or perhaps el plato del da .
La bandera ’s namesake may be the tricolor Dominican flag using its distinctive red, white-colored and blue design framing the nation's insignia. The red symbolized through the beans, the white-colored through the grain, and – having a a little poetic and culinary license here – the meat – usually chicken or beef – represents the 3rd color. There’s always also some form of salad to choose them.
And also to expand la bandera. beans &- typically red kidney beans, cranberry or pinto beans &- could be substituted by black or white-colored beans, or substituted with guandules (pigeon peas). Fish or pork can replace the chicken or beef. Another possible addition is tostones – fried eco-friendly plantains, and fritos maduros (fried ripe plantains) – and avocado and concn will always be welcome. A typical lunch is generally also supported by salad, as basic or fancy because the budget enables, iced water, and could be adopted with a simple dessert like dulce de leche cortada – curdled milk fudge – or possibly dulce de pia – candied pineapple and/or perhaps a strong, sweet black coffee, simply referred to as united nations cafecito .
The la bandera nickname has brought us to question the other countries call their plato del da. In certain, it's just known as exactly that “plato del da ” – and “men ejecutivo ” can also be very common over the Spanish-speaking world. This is actually the situation in a number of countries, including The country and Chile, in which the dish during the day is called el plato del da or men ejecutivo, or perhaps in Peru, where it is only “el men”. In Puerto Rico the conventional lunch of chicken, grain and beans is actually a “mixta ”.
We learned that Ecuador is yet another country that calls the generic lunch dish “la bandera”. This seems to become in line with the same premise since it's Dominican cousin – three traditional foods loosely representing the 3 colors from the national flag, within this situation yellow, blue and red.
In Venezuela the dish during the day is called pabelln criollo. Pabelln does mean flag, which means this too is near to the Dominican bandera. The constituents of pabelln aren't millions of miles from it either, with white-colored grain, meat, refried black beans and fried ripe plantains – four components in some way representing the 3 colors from the Venezuelan flag.
Mexico has got the comida corrida, meals composed of countless courses: soup, primary dish and dessert however it varies based on region. In Colombia they've the corrientazo, which accurately means an electrical shock, produced from the greater sedate sounding “almuerzo corriente ” or set lunch. The corrientazo usually begins with a soup or fruit, a primary dish – beef, chicken or fish supported by grain, beans, plantains and salad, and dessert. However, unlike the Dominican and Ecuadorian banderas. Venezuelan pabelln and Puerto Rican mixta. these names make reference to complete meals comprised of several courses, to not one combined dish.
There’s a very good reason why La Bandera Dominicana was selected like a name.
This straightforward outcomes of the nation's flag and also the fundamental lunchtime meal reflects the way in which food in tobago is really a central area of the national identity, a resource of pride and patriotism, but for the Diaspora, nostalgia too. Actually, Dominicans also have adopted other favorite foods as emblems of national pride. Plantains are enlisted to celebrate “pltano power” when Dominicans win worldwide sports occasions, from baseball to Olympic track and field.
La Bandera Dominicana: Our Traditional Lunch Meal Recipe
- 5 tablespoons vegetable oil (soy, peanut or corn)
- 1 teaspoon of salt
- 6 cups water
- 4 glasses of grain
- 2 glasses of dry pinto, cranberry, or red kidney beans
- 1 tablespoon of essential olive oil
- 1 pinch of oregano
- 1 bell pepper, chopped
- 1 small red onion reduce four quarters
- 2 cloves of garlic clove, crushed
- 1 cup of diced auyama (West Indies pumpkin)
- 1 cup of tomato sauce
- Leaves from the celery stalk, chopped (optional)
- 4 sprigs of thyme (optional)
- teaspoon of chopped fresh cilantro
- 1 teaspoon of salt (or even more, to taste)
- 2 lbs [.9 kg] of chicken reduce small pieces
- 2 limes reduce halves
- A pinch of oregano
- 1 small red onion chopped into fine strips or eighths
- cup of chopped celery (optional)
- 1 teaspoon of salt (more might be necessary)
- teaspoon of mashed garlic clove
- two tablespoons of oil (corn, canola or peanut)
- 1 teaspoon of standard white-colored sugar
- 2 glasses of water
- 4 plum tomato plants reduce quarters
- 2 eco-friendly bell or cubanela (cubanelle) peppers
- cup of seedless olives reduce halves (optional)
- 1 cup of tomato sauce
- A little couple of fresh coriander leaves
- teaspoon of pepper
- 2 lb [.91 kg] of beef (round or skirt) reduce small pieces
- Juice of just one lime
- A pinch of sun-dried oregano
- A pinch of pepper
- 1 teaspoon of salt (or even more, to taste)
- two tablespoons of vegetable oil (corn, canola or peanut)
- 3 glasses of water (may require more)
- 1 red onion reduce slices
- 2 tomato plants reduce quarters
- 2 peppers, reduce small pieces
- 3 cloves of garlic clove, mashed
- 1 cup of tomato sauce
- 1 sprig of cilantro, chopped
- 2 tomato plants, diced or sliced
- lettuce (or cabbage chopped finely)
- 1 cucumber, sliced or diced
- 1 bell pepper reduce thin strips
- 1 small onion, reduce thin slices (optional)
- 1 beetroot, steamed and sliced (optional)
- 3 tablespoons fruit vinegar
- 3 tablespoons essential olive oil
- 1 teaspoon of salt (or even more, to taste)
