What is the band?
Chapea is a type of steamed popular in some pastoral areas of the Dominican Republic. Its primary component are red or white beans, paired with sausage, squash, rice, bananas and a combination of herbs and spices. As with many traditional recipes, the preparation of Chapea can be very different from the recipe to the recipe and family to the family. It is one of many dishes based on beans and rice in the ground and reflects the slope of the region to a strong, abundant stew, which, when accompanied by bread, serves as a family dinner.
Traditional Dominican Chapea requires longaniza, a type of sausage originally in the region. Instead, regular pork sausages, ham or pork chops can be used. The yellow squash grown in the Dominican Republic is used in local versions of Chapea, but in its place any kind of summer squash or even pumpkin can be used. Squash disintegrates and decreases during the cooking process and is primarily used to thicken the stew.
A wide range of herbs, spip preparation chaPea can be used CES and aroma vegetables. Cilantro, garlic, onions and green peppers are common accessories. One key ingredient is sour orange juice, usually added to a number of tablespoons that gives the bowl a slightly lemon taste. If orange juice is not available, lime juice can be replaced. Longaniza or other meat is usually fried before adding to the soup to give it a smoky, crispy taste and texture.
bread or roles are often served next to the band to soak the juice of stew. The total cooking time for a bowl is about one hour, depending on how long it takes to clean the squash and make rice in steamed meat tender. The cooking time can be shortened by preserved, instead of fresh, dry, beans and puree for squash in a kitchen robot before adding it to the steamed liquid.
Chapea is one of the most traditional meals from the Dominican repUbliky, which reflects the tendencies influenced by Spanish in the country to include beans and rice as the main components of food. Meduceums of different species are also popular meals. Perhaps even more prepared than Chapea is a Dominican Sanccho, a goulash, which is somewhat similar to Chapea, but adds yarn, potatoes and various spices to the mix. Green bananas are also a food clamp in the Dominican Republic and are often fried and serve as an attachment.