It’s hard to believe, but this recipe for Dominican-style cream of wheat is one of the most searched for in our blog. At least I find it quite surprising, after all it is a very simple dish that I thought most people could cook without a recipe.
In the meantime, let me tell you of my latest adventures. If you have been following me on Instagram you probably noticed that I have been outside the DR for a little while.
If you don’t know what casabe (cassava bread) is, Aunt Ilana wrote a fantastic article that explains it all. You’d be well-served to read it.
If you know what casabe is, you are probably asking yourself why I have to write a recipe for it. After all, Dominicans don’t make casabe at home. We just walk to our nearest colmado or supermarket and choose from half a dozen varieties of this “bread”.
For the last few weeks I have been repeating how mild this year’s temperature have been. Sure half the world was plunked into one of the coldest winters of late, but for us living in the tropics that was such a nice respite from our usual curse: heat.
I should have kept my mouth shut.
The last few days have given me a taste of the days ahead, the heat is back with a vengeance. I have a hard time functioning during the hottest hours of the day, and we refuse to turn on the air conditioner. I have resorted to my usual summer strategy of working early in the morning and in the evenings and napping and chilling out during the middle of the day.
My cooking schedule also changes.
This stunning Spanish seafood black rice is one of my favorite dishes. For a seafood lover such as myself, it’s just perfect: jam-packed with seafood and strong ocean flavors. It speaks of summer and lazy days to me. As soon as the days started warming up I was back to my old love.
And speaking of summer…
We continue our “My Dominican Food” series of interviews with Dominicans by birth and adoption from various artistic disciplines. This time our guest is Dominican musician Karel Kalaf.