Dominican

Taíno, Spanish and West African cooking merged on the island from the 16th century. Cassava, root vegetables and the barbecue are Taíno; rice, pork, oregano, olives and sofrito are Spanish; plantain, pigeon peas and the mashing behind mangú are African. The Cibao valley became the farming heartland and the coast around Samaná, settled partly by freed African Americans in the 1820s, cooks with coconut. Industrial salami, frying cheese and tinned milk were adopted in the 20th century. New York's Dominican community keeps the cuisine evolving.

Savoury rather than hot: oregano, garlic, coriander and sour orange do the seasoning, and chilli is a table condiment rather than a base. Plantain appears at every meal in some form. Meats are braised after a quick caramel of sugar in oil. Beans are stewed with squash until thick. The daily rhythm is a big lunch, la bandera, and a lighter evening meal that is often mangú again. Desserts are sweet, spiced and often made from beans, corn or coconut.