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Los cocolos<br />
Agregó sabores a la culinaria el arribo de afrocaribeños ingleses, provenientes<br />
de las antillas menores, a San Pedro de Macorís a finales del<br />
siglo XIX. De los llamados cocolos, surgieron en la provincia oriental los<br />
guloyas, por cuyas expresiones folclóricas, disfraces, danzas y escenificaciones,<br />
fueron declarados patrimonio inmaterial de la humanidad por<br />
la Unesco en el 2005.<br />
Estos inmigrantes transmitieron comidas y bebidas como el domplin o<br />
bollo de harina que se come hervido, el yaniqueque o torta fina de harina<br />
de trigo frita, el calalú o “sancocho verde”, el fungí, el mabí amargo y el<br />
guavaberry. Es considerado bebida de dioses, se produce con semillas<br />
de arrayán (“arraiján”), ron, azúcar amarga y especias.<br />
Otros de los platos de la cultura cocola es el pescado frito, que se sirve<br />
acompañado de moro de guandules, y el arroz chodé, grano con cáscara<br />
cocido con pulpa de coco seco. Además, el pan de yautía amarilla,<br />
preparado con leche de coco y azúcar, el musá o pan de maíz (corn<br />
muffin) y los dulces coconut drop o conconete, y ginger bread.<br />
The English cocolos<br />
More flavors were added to Dominican cuisine with the Africans’ arrival<br />
to San Pedro de Macoris from the Lesser Antilles. They were brought<br />
to the island by the end of the 19th century and early into the 20th, as<br />
workforce in the sugarcane plantations. The “cocolos”, belong to this migratory<br />
movement who used to hold very peculiar characteristics. The<br />
famous guloyas emerged from this group in San Pedro de Macorís.<br />
Their folkloric expressions, colorful costumes, funny dances and stagings,<br />
were declared UNESCO World Heritage in 2005.<br />
In terms of gastronomy, the “cocolos” contributed with dumplings, fried<br />
crispy Johnny cake tortillas, coconut drops, bitter mabi (drink made from<br />
the tree bark) and guavaberry. This liquor, considered a drink of the gods,<br />
is produced with myrtle seeds, rum, brown sugar and spices. Other<br />
dishes are the fried fish which is served with rice and green pigeon peas<br />
and the taro bread. In addition, with the immigrants came the sweets<br />
such as “coconut drop” or conconete, “corn muffin” and “ginger bread”.<br />
Izq. Vendedora de domplin.<br />
Der. Arriba, fogón para preparación<br />
de pan de yautía.<br />
Abajo, pan de batata y yautía.<br />
Left, creole dumplings saleswoman.<br />
Upper right, stove<br />
for taro bread preparation.<br />
Bottom, sweet potato and taro<br />
bread.<br />
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