Moro

Moro is a rice and beans dish that exists in many countries of the Caribbean. It is known as peas and rice in Jamaica, and Moros y Cristianos (Moors and Christians) in Cuba, where it is made with black beans and rice. Every family has their own recipe, so after you master this basic recipe, feel free to experiment!


1 can red kidney beans
2 cups rice
4 cups water
2 tablespoons vegetable oil
2 tablespoons tomato paste
1/8 cup diced cubanelle peppers
1 teaspoon salt
1 garlic clove, mashed
1/8 cup diced onion
1 pinch of oregano

Directions:

1. Heat oil in a pot over high heat and add garlic and onions.
2. Add tomato paste and salt. Stir until paste dissolves.
3. Add beans and continue stirring.
4. Add 3 cups water and bring to a boil.
5. Add rice and stir.
6. When water evaporates, lower heat and cover.
7. Rice will be ready in 20 minutes. Stir and drizzle with oil.

Dominican Cooking

Dominican cooking reflects the diverse history of this nation. The first settlers to this island were the Taino Indians. They left us many dishes and cooking methods still in use today, such as casabe. The Spanish settlers arrived next, at the end of the 15th century. The rice based cuisine reflects this Spanish heritage, along with many deserts such as flan. Arab influence in Dominican cooking is strong, not only through the 700 year domination of Spain and Portugal, but also through the Lebanese settlers that arrived in the 20th century. Examples of Arab dishes in Dominican cuisine are Quipes and Tipile (tabouli salad). In 1503, African slaves were brought to the island. Some of the most beloved Dominican dishes are of West African origin. Mangu, boiled mashed plantain, is a breakfast staple. In Puerto Rico and Cuba it is still called by its African name: fufu. Last, but not least is a Mediterranean influence in the cooking that can be attributed to Italian, French and Spanish settlers.