Today I continue sharing Dominican traditional cuisine classics.
I had told you that I hated herring as a child but this recipe actually has an interesting and different version.
I used to travel to the south of the DR a lot when I was a child, as my dad has lands in the region. We would always stop at a station halfway to where we were going. My dad always said “eat well, we don’t know when we’ll find food again” (the south used to be a very impoverished region so it was sometimes hard to find things even if you had the money)
One of those times we went to Elias Piña, on the Dominican side of the Dominican-Haitian border. By the time dinner was available and ready I was starving, so I was never sure of whether the dish was really that good or it was just how hungry I was. The fact is that while I hated herring I actually liked this. I have even prepared it several times afterwards.
Let me clarify that while I’ve had a troublesome relationship with Herring Dominicans generally love it, which is why I portrait it here.
- ½ packet herring fillets.
- 1 ripe tomato.
- Olive oil
- ½ green pepper (I use cubanela)
- ½ white onion
- 1 tbsp. tomato paste
- Salt (generally not necessary due to the herring being very salty)
Stir fry all of the ingredients (previously chopped) add the herrings, mix well and allow to cook for 5 minutes.
It’s a traditional breakfast (or dinner) in Dominican Republic and it’s generally sided with boiled plantains or yuca. (cassava)
Just for fun I’ve added this poll, since herrings are one of those things that you either hate or love.
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