0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping


    “The Fundamentals” Playlist

    As we celebrate the 176th anniversary of the Dominican Republic’s independence, the Peralta Project has created the perfect playlist to serve as the soundtrack for this special day. 

    Click on the links to your preferred streaming service below. 





    • 1 lb beef for stews flank, chuck, or round [0.45 kg] cut into small pieces
    • 1 lb goat meat [0.45 kg] cut into small pieces
    • 1 lb pork for stews belly, or chump end [0.45 kg] cut into small pieces
    • Juice of two limes
    • 1 tsp cilantro or parsley chopped
    • 1/2 tsp oregano powdered
    • 1 tsp garlic crushed
    • 1 1/2 tsp salt
    • 4 tbsp oil
    • 1 lb chicken [0.45 kg] cut into small pieces
    • 1 lb pork ribs [0.45 kg] cut into small pieces
    • 1 lb bones from a smoked ham [0.45 kg] cut into small pieces
    • 1 lb pork sausage longaniza [0.45 kg] cut into small pieces
    • 2 corn cobs cut into 1/2-inch slices, optional
    • 2.5 quart water [2.5 lt]
    • 1/2 lb West Indian pumpkin (auyama) cut into 1-inch pieces [0.23 kg]
    • 3 unripe plantains peeled, 2 cut into 1-inch pieces, one left whole
    • 1/2 lb yam (ñame) cut into 1-inch pieces [0.23 kg]
    • 1/2 lb malanga (yautia) cut into 1-inch pieces [0.23 kg]
    • 1/2 lb cassava (yuca) cut into 1-inch pieces [0.23 kg]



    • Seasoning the meat: Place the beef, pork and goat meat in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat w./ the seasoning. Marinate for at least half an hour, better an hour.
    • Cooking the meat: In a large pot heat the oil over high heat, add the seasoned meats and stir (be careful with hot oil splattering). Cook stirring until browned. Add the remaining meats and corn, and cook stirring for a couple of minutes. 
    • Add water: Lower heat to medium and pour in the water. Simmer until it breaks the boil.
    • Add vegetables: Once the water breaks the boils, add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot. 
    • Cooking: Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary. Season with salt to taste. Remove from the heat.
    • Serving: Serve hot accompanied with white rice (arroz blanco), avocado, and hot sauce on the side (best if you have agrio de
    2 stalks celery 
    2 carrots 
    1 small yellow onion 
    1/2 kabocha squash aka ayuama 
    1 of any and all root veggies of your choice(potato, sweet potato, yuca, radish, yautia, etc.... I've also used 1/4-1/2 of a butternut squash)
    1 bay leaf 
    Salt and pepper
    3 cloves garlic 
    1 carton bone broth or vegetable stock ( you can also use water) 
    1 green and/or yellow plantain 
    cooking oil of your choice (Preferably one with a high smoke point but whatever you have can work) 
    In a soup pot under medium heat, add enough oil to create a thin coat on the bottom of the pot. Once oil is hot, add chopped up celery, carrots and onion for about 4 minutes or until onions are fragrant and translucent. Add chopped up garlic and cook for another minute. Add salt/pepper ( I have no idea how much I add, I eyeball this.... Maybe 1 tsp? lol... soup is very forgiving. I usually add some salt now and then add some more later when I taste test and adjust). Add carton of bone broth/stock and a couple cups of water, depending on how much soup you want to yield. Add chopped up kabocha squash (no need to peel the skin yet, you'll be removing it later and It'll be much easier to take off once cooked), and all the chopped root veggies you will be using. Throw in bay leaf and let soup come to a simmer and cover. Taste test the broth to check desired salt/pepper level and adjust as desired. After about 15-20 minutes, remove kabocha squash and cut of green skin. add squash to blender with some of the soup broth and blend. Add squash blend back into soup along with any plantains you want to add and let simmer for another 15-20 minutes, covered. Turn off heat and let soup cool for 10 minutes. Top with chopped cilantro and serve with lime wedges. Other side options are hot sauce, avocado, rice, and/or a banana if you wanna be real Colombian. Good luck finding and removing that bay leaf, lol.

    Side note: the kabocha squash part is not totally necessary, you can also replace this with another squash and/or extra root veggies to thicken up your soup. You can also skip the entire process if you want a thinner broth.