Sabores-Ancestrales-Digital-1

Heart of Palm
The vegetable part harvested from the inner core and growing bud of the royal
palm or other palm trees, of whitish color, cylindrical shape, and nutty and creamy
center. Can be consumed in salads or stewed.
61. Pan de agua
Pan blanco sin aliño y poca grasa, derivado del pan francés.
Water bread
White bread without dressing and low-fat content, derived from traditional French
bread.
62. Pan de fruta
Fruto del árbol pan de fruta, de pulpa y semillas comestibles.
Breadfruit
Fruit of the jackfruit tree, featuring a rich edible pulp and seeds.
63. Pan sobao
Pan blanco elaborado con leche y mantequilla.
Soft breakfast bread
White bread made with milk and butter.
64. Pilonear
Machacar algo en un pilón o mortero.
Mortaring
The act of mashing something in a mortar.
65. Pru
Bebida refrescante, elaborada con la corteza fermentada del bejuco indio, agua
y melao.
Pru
Refreshing beverage, made with the fermented bark of the Indian vine, plus water
and melao.
66. Queso arish
Queso duro, semi agrio y un poco picante, espolvoreado en orégano, al que se
le atribuyen propiedades afrodisíacas.
Arish cheese
Type of hardened cheese, mildly spiced and tangy, of Egyptian origin, made from
slow-cooked yogurt curdles, and sprinkled with oregano. It is said that Arish
cheese possesses aphrodisiac properties.
67. Queso de hoja
Variante dominicana del mozzarella.
Leaf or Layer cheese
Dominican variant of Italian mozzarella.
68. Queso picantino
Queso tipo parmesano rallado, de color amarillo claro, utilizado para agregar
sabor a las pastas cocinadas al estilo dominicano.
Dominican parmesan cheese
Parmesan-style grated cheese, light-yellow color, and used to flavor Dominican-style
cooked pasta.
69. Raspadura
Azúcar de caña sin refinar, que se endurece como un turrón y la usan los campesinos
para edulcorar.
Brown sugar
Unrefined sugar, which hardens like nougat, and is used by farmers as sweetener.
70. Rigola
Canal de riego.
Trench
Irrigation method.
71. Roquete o rosquete
Dulce elaborado con almidón de guáyiga, huevo y azúcar en forma de anillo. Se
consume especialmente en las festividades de la virgen de Las Mercedes.
Rosquette or Dominican-style doughnut
Fried dough confection or dessert made with guáyiga starch, eggs and sugar,
and ring-shaped. It is consumed especially during the “Lady of Mercedes” patron
festivities.
72. Rozar
Limpiar las tierras de las matas y hierbas inútiles antes de labrarlas, para que
retoñen las plantas o para otros fines.
Grazing
To clean the land of weeds and useless plants, prior to preparing them for cultivation,
so other plants or bushes can blossom.
73. Sofrito
Mezcla de varias verduras y condimentos picados, que se fríen en un poco de
aceite y se usa para condimentar diversos platos.
Stir-fry
Mix of several green and chopped condiments, sautéed in a bit of oil, and used
to flavor various dishes.
74.Taíno
Persona perteneciente al pueblo taíno, amerindio, del gran grupo lingüístico arahuaco,
establecido en La Española, Cuba y Puerto Rico.
Taino
Member of the Taino tribe, Amerindian, of the Arawak linguistic group, established
in Hispaniola, Cuba and Puerto Rico.
75. Telera
Pan ovado, de gran tamaño y suave textura, que se come principalmente en las
fiestas navideñas.
Telera bread
The Dominican Christmas bread. Lengthy, and soft textured. It is consumed
mainly during Christmas season.
76. Tipile o tipili
Nombre dominicano dado a una ensalada de origen libanés, hecha a base de
trigo, a la que se le agrega tomate, cebolla y perejil.
Tabbouleh
Dominican name given to a Middle-Eastern salad, made with wheat, and seasoned
with diced tomato, onion and parsley leaves.
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