La Bandera Dominican Recipe: La Bandera means “the Dominican
This La Bandera Dominican recipe is the most popular national dish of the Dominican Republic and
you will find it at every resort in Punta Cana.
This staple dish consists of a stewed meat (usually goat) served with rice, red beans, fried
plantains and salad.
The plantains for la Bandera Dominican Recipe
Pan-fry in hot oil, lightly salt them and allow to dry on paper towel. You can treat fried
plantains much the same way that you would french fries in a North American kitchen.
- 2-3 cups of red kidney beans
- 1 red onion finely chopped
- 3 cloves of garlic
- half tspn. of coriander
- 2 tablespoons of tomato paste
- 2 cups of chicken stock
- salt & pepper to taste
Start by caramelizing the onions over medium heat in a little oil. Add garlic and coriander
and saute for a couple minutes before adding other ingredients. I like to stew my beans for
20-25 minutes; use a potato masher to turn parts of them into a paste while they're
simmering. Keep them simmering until they reach a nice creamy consistency. I also tend to
serve them mixed with the criolla (rice), the Dominican term for rice & beans is “moro”.
However, in la bandera the items are usually separated into quarters on the plate –
symbolizing the Dominican flag.
The rice for La Bandera Dominican Recipe
Whenever rice is cooked well there is a layer that sticks to the pot. In North American kitchens
we tend to hide this part of the cooking process and throw it out. Not in the Dominican, this
crispy layer of cooked rice is called “concon” and is a delicacy, served separately from the
rice. A good Dominican cook can make a great tender rice and wonderful crispy concon.
"Guisade": the stewed meat
Usually goat is used for this recipe, but you can substitute with stewing beef.
- 3 pounds of goat, cut into cubes
- 3 roughly chopped onions
- 6 cloves of garlic
- 4 tomatoes roughly chopped
- 2 sweet peppers julienned
- 2 cups beef stock
- Coriander, salt & pepper to taste
- 3 tablespoons oil
- 3 tablespoons lime juice
- Finely chopped onion
- 3 teaspoons oregano
- Salt & pepper
Dominican goats graze on wild oregano, giving their meat a wonderful pre-marinated
flavor, something that is always lacking when their dishes are recreated elsewhere. To get
around this, I usually marinate the stewing meat overnight in the refrigerator. Rub the meat
with the marinade, place in a Ziploc bag and refrigerate overnight.
Saute meat in hot oil until seared on all sides. Add onions, garlic, tomatoes and peppers and
saute for five minutes. Add beef stock and allow to simmer for a couple hours. Season and
adjust liquid as needed.
La Bandera Dominican Recipe