Within Latin America, the Dominican Republic is the nation with the highest percentage of people of African descent. The food is a blend of Spanish, African, and Taino Indian influences, and has been named comida criolla (22). The Dominican cuisine is high in starches, including rice, potatoes, yucca, cassava, bananas, beans, and plantains. Although well-seasoned, the food is not hot/spicy. A typical breakfast meal may include mangú (seasoned mashed plantain), fried cheese, salami, and eggs, or very thin oatmeal (avena), cooked with milk and plenty of sugar (22). Fresh fruit is also commonly eaten at breakfast, along with juice, hot chocolate, or strong coffee (22). Lunch is typically la Bandera Dominicana, a dish with a lot of rice, meat, beans, and salad. Dinner is generally a lighter meal, like a sandwich, soup, or stew, unless eaten in a restaurant.
