I had visitors the other day, but I had a problem. A combination of little time and a shrinking budget found me with an almost-empty fridge and facing the conundrum, thus far unanswered, that has troubled every cook since cavemen were chasing mammoths: what to cook?
Allow me to appear immodest and tell you that in those moments is when you will see the best of me — as a cook, that is. Because he or she who has plenty of time and all the ingredients neatly lined up… isn’t necessarily the best cook, noooo, we, the ones who are capable of producing a decent-tasting dish with only a can of sardines and two spoonfuls of peanut butter are the kings and queens of the kitchen.
I have been known for pulling off whole meals with the oddest ingredients – well, I’ve been known for worse things, but I can’t tell here. ‘Necessity is the mother of invention’ and nowhere is this truer than in the kitchen. And strange enough, food seems to taste better when cooked under less-than-favorable conditions. Or as my father wisely puts it, “hunger is the best seasoning”.
To make a long story short, I’ll tell you that I received high praise for my sliced stuffed tomatoes, roasted spicy peppers and vegetarian pasta. Little did my guests know that there wasn’t that much choice, after that meal my fridge looked, as Dominicans say, ‘como el Teatro Agua y Luz‘ (like the Light and Water Theater).
And when it comes to stretching budgets nothing satisfies like a delicious non-dairy cocoa, long ago a breakfast or dinner budget drink, now we drink it for confort and its delicious taste.
A simple and light beverage great for breakfast or a cold day. It is a much lighter version of regular cocoa but it is just as tasty. Perfect for breakfast or a hot drink in a cool Caribbean summer night.
Ingredients
- 2 baking chocolate bars or 2 cups of cocoa powder (unsweetened)
- 1 cup of sugar
- 4 cinnamon sticks
- 1 teaspoon of cloves
- A pinch of salt
- A pinch of nutmeg
Instructions
- Mix 2 qrt of water, cinnamon, cloves, nutmeg and salt.
- Bring to a boil over medium heat and simmer until 1/3 of the liquid has evaporated.
- Add chocolate (or cocoa) and stir until the chocolate has dissolved.
- Add sugar to taste.
- Sieve and serve hot.
Notes
Dominicans will immediately know what brands of chocolate bars we use for this, however it won't be possible to find those abroad.
I have experimented with unsweetened baking chocolate with pretty good result, bear in mind that baking chocolate can be a bit overpowering so start with half the amount the recipe calls for. Try it and if it seems like it might need more chocolate, then add a second square.
If you are using cocoa powder, use the unsweetened kind and follow the same instructions as in the paragraph above.
Aunt Clara's Kitchen is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of Aunt Clara and Aunt Ilana's adventures.
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{ 6 comments… read them below or add one }
I could eat your pictures like that (snaps finger) Delicious… Lucky guests!
Thanks!
Hello..i bought 2 bottles of unsweetened chocolate when i was in the dominican..
how do i use this to cook with?..its not powder its like baby chunks
can you give me some ideas of how to use it?
Tia Clara, are those bars in your picture Embajador?
I think so. It was one of the two Dominican brands.
I smuggled some Dominican chocolate from my last trip and am very excited to try this recipe.
I can also relate to making something out of (almost) nothing. It’s a skill and a necessity that has served me well.
Many many thanks!
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