FOOD OF THE CARIBBEAN

The following is a typical Dominican Republic menu, enjoyed by the family at dinner time.
You may consider visiting the Domician Republic to enjoy their fabulous food or perhaps one of the other Caribbean islands.
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Black Bean Soup:
    For 10 persons

  • 2 Lbs. washed Black Beans
  • 1 Lbs. diced white onions
  • 1 oz. clean diced garlic
  • 4 oz. chopped celery
  • 1 Lb. white rice
  • .5 Lbs. Cuban or Anaheim Peppers
  • .5 bunch of fresh Cilantro


  1. wash beans well & let soak overnight.
  2. Lightly saute garlic, onions, celery and Cuban Peppers,
    This is referred to as aSofrito.
  3. Bring beans to boil, add "sofrito",
    fresh cilantro and gently simmer for 4 hours.
  4. To make a cream of Black bean soup
    puree until smooth.
  5. This soup is traditionally accompanied with
    boiled white rice and diced onions.

Coconut Grouper:
    For 4 persons

  • 2 lbs. fresh Grouper fillet
  • 2 tbs. fresh garlic minced fine
  • 4 tbs. fresh lime juice
  • 2 oz. tomato paste
  • 1 oz. all purpose flour
  • 4 oz. olive oil
  • 16 oz. fresh coconut milk*
  • SOFRITO
    • 1 peeled white onion
    • 1 Cuban or Anaheim pepper peeled and seeded
    • .25 bunch of fresh Cilantro
    • 2 "ribs' of celery
    • salt and pepper to taste


  1. Season fish fillets with salt, pepper, garlic and lime juice.
  2. Cut onion and peppers into strips, dice celery and chop cilantro.
  3. Lightly saute garlic, onions, celery and Cuban Peppers in half the oil.
    This is referred to as aSofrito. Then incorporate
    the chopped cilantro and the tomato paste, combine very well.
  4. Sprinkle with the flour and cook 4 more minutes.
  5. Add the coconut milk and allow sauce to cook for about
    15 minutes or until thickened.
  6. Pass sauce through a medium fine strainer and thin
    out with a bit of water if too thick.
  7. Make sure you press hard on the solids in the strainer
    in order to extract all the "goodness" into your sauce.
  8. Saute fish fillets quickly in the remaining oil and top with the sauce.

  9. * Fresh coconut milk is made by infusing freshly grated coconut "meat"
    with milk for two hours and then straining through cheesecloth
    and squeezing strongly to extract all the flavor.

Corn Pudding:
    For 10 persons

  • 2 -15 oz. cans of Creamed Corn
  • 2 quarts of milk
  • .5 lb. granulated sugar
  • 2 ozs. cornstarch
  • 1 vanilla bean
  • 1 tbs. ground cinammon
  • optional: Substitute .5 can (10 oz.) cream of coconut for milk
  1. Using a blender, combine the creamed corn, cream of coconut and half the milk.
  2. Pass through a medium mesh strainer, add the rest of the milk, the sugar
    and the vanilla bean and bring to a boil.
  3. Reduce to a simmer, add the cinammon and cook gently for 10 minutes.
  4. Dissolve corn starch in a bit of water and add.
  5. When pudding has thickened, turn off heat at once, remove vanilla bean and pour
    the pudding into individual cups or serving bowl and dust with ground cinammon.
    DO NOT REFRIGERATE BEFORE SERVING.

    The authentic version of this delcious dish is made with grated
    fresh corn and cream of coconut using fresh coconuts in an elaborate
    time consuming process. Professional chefs will know the processes.




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