Dominican Culture

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  • Topic: Haiti, Plantain, Tostones
  • Pages : 1 (348 words )
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  • Published : July 8, 2012
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The plantain is very important to me and to the Dominican culture. It is part of our identity, and it is a staple food of the Dominican Republic. So much so, that there is a saying used to express how Dominican someone is. The saying goes, “he/she is more Dominican than the plantain.” There is even an old song that uses the plantain as a metaphor. The chorus of the song says, “platano maduro no vuelve a verde”, which translates to, “ripe plantain does not return to being green.” This is saying to put the past behind you and move on.

To begin, the plantain is significant to me because it is a part of my culture, and something I grew up with. I can remember when I was younger hearing the crackling sounds of the hot oil as my mom was frying the sliced pieces of the plantain. Tostones, or fried plantains, are my favorite, especially if they are crunchy. They are easy to make, and it can accompany many meals. Plantains can be made in many different ways, and I enjoy eating them in their many varieties because it reminds me of my country and makes me feel Dominican.

Second, the plantain is very important to my country, and it says a lot about our culture. Plantains are a significant part of our diet because they are affordable and versatile. Plantains can be served as the main dish or as a side dish. They can be eaten for breakfast, lunch, and dinner. In a way, plantains are to Dominicans as potatoes are to Americans. They can be boiled, grilled, fried, and mashed. I believe that plantains show that agriculture is important to our culture, and that we eat many organic foods.

In conclusion, plantains are very important to me, and they make up a significant part of the Dominican culture. They are versatile, and their accessibility makes them affordable. These important qualities have made plantains very popular among Dominicans. In brief, I believe that I truly wouldn’t be Dominican if I didn’t eat plantains.
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