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Dominican Republic Gastronomy Ft Anthony Bourdain

Dominican cuisine shares certain features with Creole cooking in that, while its roots are European, it was developed in the Americas with prominent African influences. In this sense, it is similar to the food in other Spanish- and French-speaking countries in the Caribbean, although each area has its own unique variations.

Over the years, Dominican cuisine has been influenced by multiple people and cultures, such as the immigrants from the Lesser Antilles (known as cocolos), who use coconut and wheat flour in many of their dishes.

A typical lunch in the Dominican Republic consists of white rice with stewed beans and meat (usually, chicken or beef, although other meats are also used). This dish may be accompanied by salad and fried green plantains (tostones) or fried ripe plantains.

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