Dish

Candinga

Blood sausage stew

Candinga is a spicy and flavorful dish that is made by boiling pig intestines until they are tender and then frying them with a mixture of spices. The dish is typically served with rice and beans and is a popular street food in the Dominican Republic. The spices used in the dish include garlic, oregano, cumin, and chili powder. The dish is known for its strong and pungent flavor, which is not for everyone.

Cuisine of the Americas› Caribbean cuisine› Puerto Rican cuisine

Stew

Origins and history

Candinga is believed to have originated in the Dominican Republic and is a popular street food in the country. The dish is typically made with pig intestines, which were a cheap and readily available source of protein for the working class. Over time, the dish became a popular comfort food and is now enjoyed by people of all social classes.

Dietary considerations

Not suitable for vegetarians or those who do not eat pork.

Variations

There are many variations of Candinga, with some recipes calling for the addition of vegetables such as onions and peppers. Some recipes also call for the use of different spices, such as paprika or coriander. Some versions of the dish also include potatoes or yucca.

Presentation and garnishing

Candinga is typically served in a bowl with a side of rice and beans. The dish is often garnished with fresh cilantro or parsley.

Tips & Tricks

When making Candinga, it is important to clean the pig intestines thoroughly before cooking them. It is also important to cook the intestines until they are tender, as overcooking them can make them tough and chewy.

Side-dishes

Candinga is typically served with rice and beans, which help to balance out the strong flavor of the dish. Some people also like to serve the dish with a side of fried plantains or avocado.

Drink pairings

Cerveza Presidente, a popular beer from the Dominican Republic, is a great pairing for Candinga. The beer's light and refreshing flavor helps to cut through the spiciness of the dish.