<Li> Mofongo--Mofongo a popular fried plantain dish from Puerto Rico . It is made from fried green plantains or fried yuca, seasoned with garlic, olive oil, and pork cracklings, then mashed with a little broth . Mofongo is usually served with a chicken broth soup . </Li> <Li> Tostones--Tostones known as fritos verdes . They are fried green plantain slices served flattened and salted . </Li> <Li> Pastelitos--They are similar to a hand pie, usually fried and stuffed with beef or cheese . </Li> <Ul> <Li> Arañitas--"little spiders" in Spanish . Shredded yuca fritters mixed with eggs, sugar, and anise seeds . </Li> <Li> Bollitos de yuca o platáno maduro--cassava or sweet plantains fritters balls stuffed with cheese . </Li> <Li> Buche e perico--Literally parrot's cheek . A hearty corn stew made with mirepoix, garlic, tomatoes, cilantro, smoked pork chops and squash . </Li> <Li> Camarones con coco y gengibre--Shrimp with coconut and ginger . This dish is prepared with Dominican seasoning as a base and with the addition of coconut milk and ginger . </Li> <Li> Chen - chen--A cracked corn pilaf dish originating in San Juan De La Maguana with African influences . </Li> <Li> Chicharrón de pollo--fried chicken . </Li> <Li> Chimichurris--Ground beef or pork topped with Marie Rose sauce (mayo and ketchup), tomatoes, and cabbage in a hero bread . </Li> <Li> Rice dishes--Most dishes in the Dominican Republic are served with rice . A popular staple of the Dominican cuisine is arroz con maiz It combines the sweet flavor of corn with the salty flavor of rice and other ingredients . Locrio a classic style of mixing rice with other kind of meat, this dish is usually served with a salad, yucca or plantains . Moro de guandules con coco a rice, pigeon peas (guandules), and coconut milk dish . Concón isn't really something you cook on its own . Instead, it's a byproduct of cooking rice . Simply put, it's the layer of burnt hard rice left behind when cooking in a caldero (iron pot). It contains the most flavor . </Li> <Li> Soups--Dominicans take much pride in their soups and everyone on the island claims to make the best soup . More than a third of the country's total population lives in poverty, and almost 20 per cent are living in extreme poverty . In rural areas poor people constitute half of the population . Soup in the Dominican Republic are easy, cheap and can feed a large number of people . Chambre a legumes, rice and meat stew . Chapea a red or white beans stew with mashed squash, longaniza (sausage), and ripe plantains . Dominican Republic has also adopted many soups like sancocho the Dominican national soup, mondongo (beef tripe soup), asopao a rice soup made with chicken, pork or shrimp, crema de cepa de apio (celery root soup). </Li> <Li> Spaghetti a la Dominicana--Spaghetti cooked with milk, salami, peppers, onions, garlic, tomato sauce, orégano, and olives . Also served for breakfast, lunch and dinner . </Li> <Li> Telera--Dominican bread similar to Mexican Telera . </Li> <Li> Niño envuelto--Cabbage roll filled with rice . A dish brought over by Lebanese immigrants . </Li> <Li> Pan de coco--Coconut bread . </Li> <Li> Mazamorra--Mashed Squash topped with onions . </Li> <Li> Pico y pala--Pick and shovel . Chicken feet and neck is associated with the popular dining rooms and cafeterias, very common in low income neighborhoods . Usually cooked with onions, cilantro, culantro, oregano, and sugar . </Li> <Li> Guisados--Braised meat or fish cooked with sautéed bell peppers, onions, garlic, celery, olives, and cilantro . A small amount of sour orange or lime juice, tomato paste, water, orégano and sugar are then added . When done it is served with white rice . This is a popular staple in Dominican kitchens . Carne mechada is braised tenderloin or flank . </Li> <Li> Lengua picante--spicy cow tongue . </Li> <Li> Wasakaka--A sauce usually served on chicken made from citrus, parsley, garlic, olive oil, and chilis . </Li> <Li> Pastelón--Casseroles . A main element of Dominican cuisine . There are more than six variations in the Dominican Republic the most popular ones being pastelón de platano maduro (yellow plantain casserole) and pastelón de yuca (cassava casserole). Pastelón can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba, specially the eastern part which has great Dominican influence . Pastelón are usually stuffed with ground meat or chicken . </Li> </Ul>

What kind of food do the dominican republic eat