Molondrones Guisados Con Moro de Guandules
One of the favorite dishes of Dominicans.



Ingredients for stewed dumplings

  • 2 tablespoons of olive oil
  • 1 large onion, thinly sliced
  • 4 tomatoes cut into small cubes
  • ½ teaspoon minced garlic
  • 1 tablespoon of vinegar
  • 4 cups of molondrones
  • 1 large green chili pepper, cut into small cubes
  • 1 cup tomato sauce
  • 2 cup of water
  • 1 teaspoon salt
  • 1 sprig of coriander, chopped


Heat a tablespoon of oil over medium heat. Sauté the onions, tomatoes, garlic, and vinegar.

Add the molondrones, chili, tomato sauce and 1 cup of water. Leave the heat on low until the molondrones are fully cooked, add water when necessary, cook for a few minutes.

Season with salt and pepper if desired.


Ingredients for Moro De Guandules Con Coco

  • 2 tablespoons of oil
  • ½ teaspoon minced garlic
  • 1 fresh coriander sprig
  • ¼ cup red pepper cubes cut into cubes
  • 12 pitted olives cut in half (optional)
  • 1 pinch of oregano
  • 1 lb of rice
  • 8 ounces canned pigeon peas
  • 3 ½ cups of water
  • ½ cup tomato sauce
  • 1 can of coconut milk


Heat 1 tablespoon of oil in a cauldron. Add the garlic, coriander, chili, oregano and salt. Sauté over low heat for two minutes. Stir and add the pigeon peas. Stir fry for another two minutes. Add the water and coconut milk, a coriander sprig and bring to a boil.

Add the rice and mix well. Stir regularly, peeling off the rice that stuck to the bottom. When all the water has evaporated cover with a lid and leave on low heat for 15 minutes. Uncover, and add the oil. Move the rice at the bottom up so that it cooks evenly. Cover again. Cook another 5 minutes over very low heat.

Try the rice, the inside should be firm but soft. If necessary, cover and leave another 5 minutes on very low heat.

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