Lovers of Dominican cuisine we may be, but sometimes nostalgia for our own traditions overcomes us and we have to prepare a favorite recipe, only to find that the necessary ingredient is not available, or too expensive. Or is it? Necessity, the mother of invention, has worked its magic here. Those of us who hail from distant lands with different culinary traditions, like this week’s guest contributor Dianne Christophers, have been inspired to engage in some culinary experimentation, with interesting results.

The auyama is a member of the pumpkin family, which in turn, is a member of the greater family of squash. I’m sure there are purists who would argue this point, but let’s not debate. Concentrate instead on the variety of uses of this very versatile vegetable. Here in the Dominican Republic, auyama is used primarily in sancocho (a stew-like soup) and cream of auyama soup. However, even these examples are like snowflakes, in that no two recipes are exactly alike.

Since this vegetable is a member of the squash/pumpkin family, it can be successfully used in many recipes calling for winter squash or any pumpkin variation. For example, baked with butter, sugar and cinnamon, pumpkin pie, bread, cheesecake, snack bars, etc. It can also be substituted for sweet potatoes (North American variety) in candied yams, bread, pies, and casseroles.

I stumbled on the “sweet potato” side of the auyama while trying to find something to use for candied yams, which is one of my husband’s favorite dishes. Christmas was only a couple of months away, and it was hard to imagine our traditional dinner without one of the main menu items. A little experimentation produced a dish that was similar in taste and texture, and my husband was a very happy man.

Marvelous Mangos

The world would be a much poorer place without this fabulous fruit. Most folks enjoy them ripe and juicy right off the trees, but here again, the uses for this Dominican favorite are endless. Aside from any number of mango treats, almost any recipe calling for fresh peaches can be made with mangos. Ice cream, shortcake, pies, breads, pastry fillings, chutneys, salsa, pickles and a fantastic butter cream frosting for an amber hued jewel of a cake are just a few examples. I came up with mango bar-b-q sauce and mango butter when we were inundated with fresh fruit from our neighbors last fall.

Some varieties of mangos are more fibrous than others. When a recipe calls for puree, these fibers are easily removed by using a ricer, food mill or heavy duty, fine mesh kitchen strainer. For a silky smooth and creamy product, squeeze the pureed pulp through at least two layers of cheesecloth. The end result will be worth the extra effort. Try to use less fibrous types when the recipe calls for sliced or chopped fruit.

Bountiful Bananas

These fruits are probably the world’s best “pre-packaged” food. Great for grab and go snacks or sliced and added to your favorite cereal, but don’t stop there. Here again, is another fruit that can be used either green or ripe. Before moving here, I never realized just how many varieties of bananas exist. The first time I saw them prepared green, they were simply peeled and boiled in lightly salted water and served as a side vegetable. I thought they were sausages, and was reluctant to try them. Finally I did, and to my surprise, they were quite tasty.

I’m sure there are numerous local recipes using the green as well as the ripe fruit, but I would like to mention a few that I haven’t seen offered in our particular area. Banana Boat Salad, Banana Pudding, Bananas Foster, Chocolate Covered Frozen Bananas and Banana & Pineapple Sorbet

Aside from the fact that all three of these tropical favorites are just plain delicious, they also have the added benefit of being extremely nutritious. The following recipes are included for your enjoyment; Old Fashioned Pumpkin Pie, Candied Yams, Mango Bar-B-Q Sauce, Mango Butter, Banana Pudding and Bananas Foster.