La Bandera Dominicana
"The Dominican Flag" consists of rice, beans, and stewed meat (usually chicken, beef, or pork). It's considered the national dish of the Dominican Republic.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Punta Cana Dominican Grill
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La Bandera Dominicana, meaning "The Dominican Flag," reflects the colors of the national flag through its components. Its origins are rooted in the colonial history of the island, blending indigenous Taíno ingredients and cooking techniques with Spanish and African influences. The combination of rice, beans, and meat is a common staple across Latin America and the Caribbean, but the specific preparation and flavors in La Bandera are uniquely Dominican.
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La Bandera is more than just a meal; it's a symbol of Dominican identity, unity, and resourcefulness. It's the quintessential everyday meal, a comforting presence on dinner tables across the nation. It's a source of national pride and evokes a sense of home and belonging.
Daily Staple
La Bandera is consumed daily by many Dominicans, often served for lunch, representing a reliable and affordable source of nutrition.
Family Meal
It's frequently prepared and enjoyed within families, fostering a sense of community and tradition.
Symbolic Representation
The dish's name, meaning "The Flag," further emphasizes its national significance, reflecting the colors of the Dominican flag (though the colours don't directly match).
Variations
While the core components remain consistent, regional and familial variations exist in the specific meats, beans, and seasonings used, reflecting local preferences.
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La Bandera boasts a harmonious blend of savory, slightly sweet, and earthy flavors. The stewed meat provides a rich umami base, while the beans offer a creamy, comforting texture and subtle sweetness. The rice acts as a neutral canvas, absorbing the flavors and tying the dish together.
The stewed meat, often chicken (Pollo Guisado), beef (Res Guisada), or pork (Cerdo Guisado), is typically braised in a sofrito of onions, peppers, garlic, and cilantro, seasoned with oregano, sazón, and tomato paste for depth and color. The beans, traditionally habichuelas rojas (red kidney beans), are cooked with similar aromatics and often a touch of sugar or calabaza (pumpkin) for sweetness. The rice is usually white rice, cooked simply with water, oil, and salt, allowing it to complement the other components.
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Sofrito is Key
A well-prepared sofrito is the foundation of the flavor in both the meat and beans. Sauté the vegetables slowly to develop their sweetness and complexity.
Tender Meat
For the stewed meat, choose cuts that benefit from slow cooking, such as chicken thighs, beef chuck, or pork shoulder. Braise them until they are fall-apart tender.
Creamy Beans
Soak the beans overnight to reduce cooking time and improve their texture. Simmer them gently until they are soft and creamy, adding water as needed to prevent them from drying out.
Fluffy Rice
Rinse the rice before cooking to remove excess starch, which helps prevent it from becoming sticky. Use the correct water-to-rice ratio and avoid stirring it too much during cooking.
Sazón Usage
Sazón is a key flavour, but use carefully! It's very strong and can easily overpower other flavors.
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