Sunday, April 25, 2010

Carnaval Dominicano






There are many traditions in the Dominican Republic (D.R.), but there is one in particular that everyone really likes because of the symbols, colors, and festivities. It is called Carnaval Dominicano which means “Dominican Carnival.” This fantastic event brings tourists from all over the world. People start getting ready for it months ahead of time because it requires a lot of time and preparation.

In different parts of the Dominican Republic the carnival is celebrated at different times throughout the year. The carnival has different meanings depending on the month that it is celebrated. For instance, in the month of March the celebration is known as the month of purification. In the months of February and August the celebration represents liberty for the Dominican Republic.

The origin of the carnival is closely entwined with its history. Beginning in the year 1844 the Dominican Republic began to win its independence from years of control by other countries. These countries included Spain and Haiti. The independence gave such a sense of patriotism to the people that to remember it the celebration of Carnaval Dominicano which means Dominican Carnival evolved.

Over the years the celebration has added characters to the carnival. For instance, today’s character called Roba la Gallina originated in the early Haitian’s occupation of the country. As the story goes, a woman of the village complained to the governor that a soldier had stolen one of her hens. The governor ordered the thief caught and then the man was covered with feathers. Then he was beaten with a stick as he was paraded to the street of LaVega. This Roba la Gallina (robber of the chicken) today is represented by a man dressed as a woman with feathers and jewelry. He is paraded down the street to begin the carnival at 9 am in the morning. He generally asks store owners for contributions such as money or candy and then shares the items given him with children that follow him.

Other characters became part of the carnival from other folklore stories. For example, the Diablo Cojuelo legend says that he is a demon that was banished to earth because he was such a prankster. When he was banished, he landed awkwardly on his leg and fell. The term Cojuelo in Spanish means to walk with a limp. When this character walks in the parade, he generally does so with a limp. He walks beside the figure known as La Muerte (death) who wears the classical skull and bones attire and holds a scythe.

The devils are called Diablo Cojuelos and are so amazing in their colorful costumes. The costume consists of a mask, suit, and balloons (begigas). The pants suit is very colorful with touches of red, yellow, green, white, and other colors. In addition to the bright colors, the suit is covered with mirrors and embellished with beads. Some of the suits have little tiny balloons around the pant legs to add detail and fun for the little children who walk around to hit them.

The Dominican celebrators share their mixed cultural heritage which imparts its own unique style. Some of the cultures originated from the Negro slave era, the Spanish, the French, as well as other European cultures. Each region or community adds its own touch of color and flavor. At the carnival time the Dominican people share their joyous warmth, humility, and passion for friendship. Many characters enrich the popular celebrations with unlimited color; however, the most popular and the most appreciated are the devils.

The characters during the carnival wear masks. The masks can be shaped in various ways. There are some that look like a scary creature with horns. Others have beautiful flowers on the horns and therefore are loaded with a lot of details. Masks that are professionally made are related to the cattle farming culture in the Dominican Republic. Animal parts that are leftovers from the slaughterhouse in Santiago are used. These parts can be the horns, teeth, and hides. They play a large role in the materials that go into the making of the masks in preparation for the carnival.

To make the masks requires certain steps. First of all, clay is taken from a river near the slaughterhouse in Santiago in the Dominican Republic. This clay is used to form a mold which is then baked and dried in the sun. The mold for the horns is formed around the leftover horns from the slaughterhouse. These molds can then be used over and over again. Inside the mold are placed several layers of paper which are usually brown paper bags to form the masks. Generally, yucca starch is cooked into a paste and then preserved with lime juice which is used to prevent the mix from spoiling in the heat.

After the mask has been polished, it is ready to be painted. This is usually done using household oil paint. The paint is applied to the masks with brush strokes. Pieces of foam are then attached to the inside of the masks to accommodate the faces of those who wear them and to make them more comfortable. After that plastic bands are attached to the sides to support the head. Then the mask is ready for the carnival and to be sold to the buyers.

This great tradition of celebrating Carnaval Dominicano in the Dominican Republic brings tourists, color, food, and festivities to the D.R. The masks play a very important role in the carnival as well as the suits. The hard work that is put into the masks is well worth the effort for the Dominican people. The masks are a perfect symbol of the varied heritage for the cultural celebration of the independence of the Dominican Republic. One of the coolest things about the carnival is how every region can add their touch of color and flavor that makes the celebration so unique to each region.

Tuesday, March 16, 2010

Indepence in the D.R.

After three centuries of Spanish rule, with French and Haitian interludes, the country became independent in 1821 but was quickly taken over by Haiti. Victorious in the Dominican War of Independence in 1844, Dominicans experienced mostly political turmoil and a brief return to Spanish rule over the next 72 years. The United States occupation of 1916–1924, and a subsequent, calm and prosperous six-year period under Horacio Vásquez Lajara, were followed by the military dictatorship of Rafael Leonidas Trujillo Molina until 1961. The last civil war was ended by the 1965 United States occupation of the Dominican Republic, and was followed by the authoritarian rule of Joaquin Balaguer, 1966 – 1978. Since then, the Dominican Republic has moved toward representative democracy, and has been led by Leonel Fernández for most of the time after 1996.
The Dominican Republic has adopted economic liberalism, and has the second largest economy in the Caribbean. Though long known for sugar production, the economy is now dominated by services. The country's economic progress is exemplified by its advanced telecommunication system. Nevertheless, unemployment, government corruption, and inconsistent electric service remain major Dominican problems. The country also has "marked income inequality".
International migration greatly affects the country, as it receives and sends large flows of migrants. Haitian immigration and the integration of Dominicans of Haitian descent are major issues; the total population of Haitian origin is estimated to be 800,000.

Holidays in The D.R.



January 1 New year’s day Non-working day.

January 6 Catholic day of the Epiphany. Also called the day of the king.

January 21 Dia de la Altagracia, Non-working day. Patroness Day (Catholic).

January 26 Duarte's Day Movable. Founding Father.

February 27 Independence Day Non-working

May 1 Labor Day Movable.

Last Sunday of May Mother's Day

(Variable date) Catholic Corpus Christi Non-working day. A Thursday in May or June
(60 days after Easter Sunday).

August 16 Restoration Day, Non-working day.

September 24 Virgen de las Mercedes,Non-working day (Catholic)

November 6 Constitution Day.

November 25 Christmas Dinner, I love this day. lots of food!

December 25 Christmas Day.Non-working day.

December 24 Christmas eve.

Monday, March 15, 2010

Jasmine Rice,Dominican Style.










Ingredients

2 cups of rice

4 cups of water

1teas spoon of oil

1teas spoon salt

Directions

For those of you who like Jasmine rice I have just the recipe (Dominican style). In a nonstick 3qt heavy gauge aluminum pan add rice, oil and salt to boiling water (medium heat). Let it cook until water has boiled down to just the rice. Cover for about 15 minutes at a low heat. This Dominican version of Jasmine rice goes well with Dominican beans, fried fish and chicken etc…

Note. This recipe is for jasmine rice only. 4 to 5 servings

Sunday, March 14, 2010

If you like cheese cake you will love this one.

CRUST
1-1/2 cups graham cracker crumbs rolled fine.
4 tablespoons of sugar.
8 table spoons of butter.

In a medium bowl thoroughly mix ingredients. Press firmly into a 9or 10 inch pan, I like to use a spring form pan, lining the bottom and sides; set aside and make filling.


FILLING
3 8- ounce packages softened cream cheese.
1cup sugar
3 eggs
3/4 teaspoon vanilla

In a large mixing bowl beat cream cheese well. Add sugar a little at a time; add eggs one at a time; add vanilla. Combine thoroughly. Pour into the crust; fill to within 1 - 2 inches of top to allow room for topping. bake for 40 minutes at 375.



FIRST TOPPING

1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

Mix sour cream, sugar and vanilla. pour over the baked cheesecake and bake at 500 for 7 minutes. Allow to cool.

SECOND TOPPING

1/4 cup Smuckers strawberry ice cream topping

Drizzle topping over cheesecake.

THIRD TOPPING

1 pint heavy cream
1/3 cup sugar

Mix sugar and heavy cream and whip until fluffy. Pour over top of cheesecake. Garnish with fresh strawberries and Smuckers strawberry ice cream topping.

Saturday, March 13, 2010

You can't have a meal with out Plantains ( Green Bananas)


I like to start out by describing the Plantain before I go into the recipe. Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and thereof starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavor and texture when the unripe fruit is cooked by steaming, boiling or frying. Our meal tonight consists of plantain, rice and beans. I will cover the plantain recipe- yummy fried style!

Ingredients

2 medium plantains
l cup of oil



Preparation

Start out by cutting the plantain on an angle and fry on a skillet. Fry them in oil until golden (fry one side and them turn over and do the other side). Put the plantains on a plate with a paper towel underneath to drain some of the oil. Smash each in individual plantain (with a bottom of a round glass or a majador de tostones . Put them back into the oil for about four minutes. fried plantains can be served along any Dominican meal, I particularly like mine with lime. 4 to 6 servings.




I

Saturday, March 6, 2010

Yummy Beans ( Dominican recipe)


Ingredients

1 can of pinto beans

1 fresh tomato (diced)

1 garlic cloves (minced)

1 bullion

1 tsp of cilantro

1 tsp of oil

1 1/2 cup of water

Preparation

In a sauce pan add oil,garlic, bullion and tomato. Saute for about three minutes. Then add beans, cilantro and water. Let it boil for 15 minutes or until the beans become thick. Serve with rice or anything that you might like. 4 to 5 servings.