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    La Cámara de Comercio Dominico Francesa Celebró el Primer Festival Gastronómico Francés con Sabor Caribeño
    La Cámara de Comercio Dominico Francesa Celebró el Primer Festival Gastronómico Francés con Sabor Caribeño

    Bananas From Barahona Make the Best Mangú
    Barahona, the Dominican Republic , April 6, 2017

    The president of the consortium Fundación Sabores Dominicanos, Bolívar Troncoso Morales, stated that “the smooth texture and the size of bananas from Barahona help to make the best mangú, the fruit from the alluvial soils of the Yaque del Sur river”.

    Troncoso Morales made these statements during the conference “Gastronomy in the Barahona Province: Its History”, which took place as part of the first “Discover Barahona Production and Tourism Fair: Toward Sustainable Development.”

    He stressed that the Dominican way of cooking, and the food, tastes, flavors and spices of the Dominican Republic are due to the fact that during the era of colonization cooking was done mostly by African women. “Food preparation is largely influenced by the African tradition of cooking,” he emphasized.

    Also an expert in geography and tourism, he stated that the “Pearl of the South,” referring to the province, has received the contributions of immigrant groups, such as runaway slaves from Sierra de Baoruco during the 16th century (El Maniel, Maniel Nuevo or Manielito, Las Auyamas), whose gastronomy was founded on the consumption of “víveres,” “casabe,” wild cattle meat, and heards from the Hoya de Enriquillo.

    After the founding of Barahona in the 20th century, African descendants brought to these lands their gastronomy which had coconut as the foundation for the preparation of foods; fish with coconut, and rice with coconut, while that of the Haitian farm worker in the 20th and 21st centuries emphasized “chenchén” and “chacá” often linked to religious, magical rituals. Other contributions came from the Arabs and Turks during the 19th and 20th century, whose influence left dishes such as the “tipile,” “quipe,” and “boruga,” among others.

    Professor Troncoso Morales expressed that because of its great wealth and the perspectives about touristic development in Barahona, the area’s gastronomy will require greater integration with tourism, not as part of the product, but as a sustainable touristic product, which is a fundamental objective of the Fundación Sabores Dominicanos and the new redesigns of Dominican universities’ programs for careers in hospitality and tourism.
    In this sense, Troncoso Morales invited the Productive and Touristic Cluster to the Universidad Católica (UCATEBA) and the Universidad Autónoma de Santo Domingo (UASD) of Barahona, to be part of the evaluation project of gastronomy that the Fundación Sabores Dominicanos will carry out.

    Finally, the specialist in gastronomy concluded that “in spite of its cultural importance and transcendence, there is a serious lack of information about gastronomy in Barahona. It’s time that local researchers become aware of the importance of documenting this province’s culinary histories.”
    Contributions
    During his presentation, Bolívar Troncoso Morales recognized the valuable contribution of professor Rafael Matos Féliz with the list of agricultural products and dishes from the area: “Caimito,” “guineo sangre de toro,” “pluma fina,” “manzanita”; “china” or French orange, “jaca,” “toronja pequeña,” “mora de polo,” “plátano macho,” “buen pan,” “pan de fruta (castaña),” “malanga” or “Felipa” and coffee from Barahona.

    Also mentioned in the list was fish with coconut, fried fish with rice, “bollitos de yuca,” “quipe de paisolo,” marinated fish; as well as seafood cocktail, baked, fried and stewed chicken; baked or stewed pork, “jalao de coco,” and “pan de maíz,” among others.
    Source: http://saboresdominicanos.org

    La Cámara de Comercio Dominico Francesa Celebró el Primer Festival Gastronómico Francés con Sabor Caribeño

    La Cámara de Comercio Dominico Francesa Celebró el Primer Festival Gastronómico Francés con Sabor Caribeño

     











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