Boniato Pudding, Jalea de Batata

Dulce de Batata, is a boniato pudding also called Jalea de batata in Spanish. It is another known favorite dessert in the traditional Dominican cuisine. Its main ingredient is the batata, also known as boniato, camote or sweet potato. There are different ways of preparing this dessert, and I am going to share with you how to prepare it with pineapple or without pineapple and a few adaptations in the notes. I hope that you can prepare this delicious pudding recipe soon, because it is just the perfect sweet to serve around the afternoon hours!

En español AQUÍ.

This is one of my husband’s favorite desserts, so that would explain why I used a heart presentation with edible begonia flowers at the end, that was the serving for my love :) As I have said in the past, Valentine’s Day is every day for me, and even after the blessing of being married for twenty-one years, I never get tired of serving him everything I can in a heart shape, lol. So far this year I have made this dessert about five times, I even sent some to our family in Florida, so you could imagine how much we like it at home.

Dulce de Batata con Piña (Boniato with Pineapple)

Ingredients:

3 pounds of sweet potatoes unpeeled (batatas)
1 teaspoon salt
2 cups of coconut milk = 1 can of 13.5 oz (400 ml)
1 cup of crushed pineapple with its juices (10 oz. = 285 g)
2 cups of sugar or to taste
2 cinnamon sticks
¼ teaspoon of ground cloves
¼ teaspoon ground ginger
3 teaspoons of vanilla
2 egg yolks + 2 teaspoons of milk (optional)
ground cinnamon for topping (optional)


Preparation:
1. Peel and cut into cubes and boil sweet potatoes in water with the teaspoon of salt until they are tender.

2. In a large caldero or thick bottom pot, place the drained sweet potatoes while they are still hot and mashed them, add the milk of coconut, pineapple, sugar, cinnamon, cloves, and ginger. Cook over high heat until it thickens slightly, stirring frequently to prevent it from sticking to the bottom of the pot it takes about 25 minutes. Remove from heat.

3. Dilute the egg yolks with the two tablespoons of milk and vanilla; add this mixture slowly to the dulce de batata stirring quickly while adding. Return to medium fire until it thickens and the yolks are fully incorporated and well cooked. You must mix well and scrape the sides of the pot to incorporate the yolks completely by stir continuously for 5-7 minutes.

4. Pour into a large bowl or bowls where it will serve and sprinkle a bit of cinnamon on top. Leave to cool and then take to the refrigerator. Serve cold.

Notes:
a) Variations:
- you could also add ½ - 1 cup of grated coconut.
-Replace coconut milk for whole milk, evaporated milk or light coconut milk. If you use light coconut milk it comes out a little opaque, but still just as delicious. 
-Also you can mix the milk, for example: a cup of evaporated milk and cup of coconut milk.

b) you can omit the egg yolks, many people prepare this dessert without them, but I feel that it makes it more creamy.

Recipe for Boniato Pudding without Pineapple

Boniato pudding .

Jalea de Batata

 
Ingredients:
3 pounds of sweet potatoes unpeeled
1 teaspoon salt
2 cups of coconut milk = 1 can of 13.5 oz (400 ml)
1 cup wholemilk or evaporated milk
2 cups of sugar or to taste
2 cinnamon sticks
¼ teaspoon of ground cloves
¼ teaspoon of gound ginger
2 teaspoons of vanilla
1 egg yolks + 2 Tablespoons of milk (optional)


Preparation:
1. Peel and cut into cubes and boil sweet potatoes in water with the teaspoon of salt until they are tender.

2. In a large caldero or thick bottom pot place the drained sweet potatoes while they are still hot and mashed them, add the milk of coconut, sugar, cinnamon, cloves, and ginger. Cook over high heat until it thickens slightly, stirring frequently to prevent it from sticking to the bottom of the pot it takes about 25 minutes. Remove from heat.

3. Dilute the egg yolk with the two tablespoons of milk and vanilla; add this mixture slowly to the dulce de batata stirring quickly while adding. Return to medium fire until it thickens and the yolks are fully incorporated and well cooked. You must mix well and scrape the sides of the pot to incorporate the yolks completely by stir continuously for 5-7 minutes.

4. Pour into a large bowl or bowls where it will serve and sprinkle a bit of cinnamon on top. Leave to cool and then take to the refrigerator. Serve cold.

 Boniato pudding with pine apple.

En español AQUÍ.

Other recipes with sweet potatoes in this blog:

Baked Sweet Potatoes in Orange Cups

Habichuelas con Dulce (Sweet Beans)

When things are difficult, smile by faith.

eBook by Mari available on Amazon.

Dominican Sancocho, SANCOCHO

Sancocho, a traditional and iconic Dominican stew, stands as a culinary masterpiece deeply rooted in the country's rich cultural heritage. This hearty dish, comprised of a medley of meats, root vegetables, and starchy tubers, is a culinary symphony often prepared during special occasions, holidays, or chilly days on the island. Its origins seem to blend the indigenous Taíno ajiaco with Spanish stew influences.

Receta de Sancocho dominicano en español.

Beyond the Dominican Republic, sancocho has found its way into the cuisines of Colombia, Ecuador, and Puerto Rico, each offering their unique spin on this flavorful concoction.

In dedicating this post to my daughters and nieces, my aim is to ensure the continued celebration of the traditional Dominican cuisine within our family. A special shout-out to all Dominicans commemorating Independence Day on February 27th—what better way to mark this occasion than indulging in the essence of our culture through this exquisite dish!

For those readers who have eagerly requested the recipe, your wish is granted! I trust you'll relish the flavors and enjoy replicating this cherished Dominican culinary tradition.

This is my go-to recipe for crafting this delightful dish, albeit in a slightly scaled-down version. Despite my efforts to create a smaller serving of sweet beans or sancocho, I consistently find myself with a generous pot every time. If you feel that this recipe remains too substantial, feel free to halve or quarter the ingredients. Additionally, you have the flexibility to swap out certain vegetables and meats for alternatives or omit some altogether.

Dominican Sancocho Recipe

Ingredients:

Meats:
1 hen or a chicken
2 pounds of beef
2 pounds of pork meat
2 pounds pork chops (can be smoked)
2 pounds of sausage
Sazón for seasoning meats
2-3 bitter oranges or lemon juice to clean and season

Root and tuber vegetables:
5 rulos or 5 green bananas
4 plantains
3 corns on cob chopped in two to three inches wheels
3 medium-sized potatoes
2 medium yuca
2 carrots
2 pounds of malanga (yautias)
2 pounds of auyama (West Indian pumpkin)
2 pounds yams (ñame)
1 Sweet Potato (batata)

Sancocho stock:
2 teaspoons of oregano
2 onions processed in a blender
1 ½ Tablespoons mashed garlic
1 bunch of cilantro

4 culantro leaves (recao)
2 chicken cubes
2 green peppers cut in half
salt and pepper to taste
juice of 1 sour orange
2 tablespoons vinegar
6 liter of water


Preparation:

The meats:
1. Cut and wash the meat with sour orange or lemon juice. Season with oregano, garlic, onion, salt, and pepper to taste or with Dominican seasoning and let marinate for at least 30 minutes.

2. In a pot with a little hot oil add a pinch of sugar and let the sugar turn amber in color, then add the chicken and let sauté until it obtains a golden color. Add a little bit of chopped auyama and 2-3 cups water, preferably hot. Cook until chicken has softened and has enough broth, be careful not to overcook since you will add to the sancocho stock later on and it will continue to cook for a few minutes more. Reserve.

3. Cook the remaining meats separately and in the same way as the chicken, striving to keep each one with enough broth. Reserve. If you use smoked pork chop, season with a bit of bitter orange and ground oregano and fry. There is no need to season the sausage, just chop it into 2–3-inch pieces and also fry. Reserve.

Tubers vegetables:

4. Peel all vegetables and cut them into medium-sized pieces. Note: I cut the plantains and into diagonal pieces and the rulos or green bananas in two to make it easier to identify at the time of serving. Leave the vegetables in water with salt to avoid them from darkening until the stock boils to add them into the pot.

Sancocho broth:

5. In large pot or two medium-sized pots place 5 quarts of water, add salt to taste, and reserve the other liter of water to add later if needed. Once the water begins to boil add the two chicken or beef bouillons, plantains, yautias, corn, and onion blended with a bit of water, green pepper, half of the auyama, cilantro, and culantro. When the plantains, yautias, have tenderized a little, add the remaining vegetables and the meats with its broth, reserving the sausage and the other half of pumpkin (auyama) for later.

6. When it begins to thicken, add the rest of the auyama, the sausage, bitter orange, and garlic, and check for salt and pepper. Let boil until the auyama softens, but don't let it thicken too much as it thickens more as it cools in the pot. Serve with white rice, avocado, and Tabasco sauce.

Yield: Makes approximately 15 servings

Notes:

a) If you like, you can cook the meat the day before and store it in the refrigerator. This will save you time and make preparing this dish a lot easier.

b) If some tuber vegetables become tender too fast, you can remove them from the pot and set aside until the sancocho is almost done. You can then return them to the broth to heat for minutes before removing the pot from the fire.

c) If you have leftover sancocho and you would like to warm it up later or the following day but find that it has thickened a lot, boil some water with a little salt in a separate pot and then add the necessary amount to the pot of stew. Cook until heated completely and has your preferred consistency.

For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future. 12 Then you will call on me and come and pray to me, and I will listen to you. 13 You will seek me and find me when you seek me with all your heart. ~ Jeremiah 29:11-13

Yuca Fritters, AREPITAS de YUCA

Due to our farm’s cassava harvest in the past month, I've been enjoying many yuca recipes.  Cassava is also called yuca or manioc. Today I will start with a simple and delicious recipe, Yuca fritters (arepitas de yuca). Yuca fritters, like tostones, are common side dishes in Dominican cuisine. I love these so much, I even eat them cold. With stewed beef, baked chicken, rice and beans or simple alone, these are tasty fritters. There are several ways to make them changing an ingredient here and another there, but always with the same results, delicious fried yuca!

En español: AQUÍ

Our Yuca plantation six months ago. 

Yuca tree ready to harvest.

Cassava / yuca leaf. 

Yuca from our farm. Yuca can be grated or cut in three to four inch chunks, to be eaten, fried or boiled.
  

Arepitas de Yuca

(My Mom’s recipe)

Ingredients:

2 pounds of cassava

2 eggs

2 teaspoons salt

2 Tablespoons of milk

½ teaspoon of garlic mashed

1 Tablespoon sugar

1 teaspoon of anise (optional)

Preparation:

1. Peel and a grate the cassava. Once all cassava is grated squeeze out any starch water, and mix with all the other ingredients.

2. With the help of a Tablespoon form oval shaped fritters, try not to make them too thick and slide into hot oil. Fry  4-6 arepitas at a time until golden brown on both sides. Serve hot.

Yield: 45 arepitas

Notes: 

a) This recipe can be divided in half if you prefer to do less arepitas. 

b) You can prepare this the night before and store it in a zip lock or covered container in the refrigerator and fry the next day. 

c) Any leftover fried arepitas can be stored in the refrigerator and heated in the microwave the next day.

Bon Appetit!

En español: AQUÍ 

You can also find Arepitas deYuca in the following kitchen:

Cassava Fritters

 

Trust in the LORD and do good;dwell in the land and enjoy safe pasture. Take delight in the LORD, and he will give you the desires of your heart. ~ Psalm 37:3-4

eBook by Mari available on Amazon.