Plantains and Bananas

• Plantains and bananas are used frequently in both Dominican and African cooking.bananas on banana tree image by MAXFX from Fotolia.com
  
  Plantains and bananas as well as banana leaves are used frequently in both Dominican and African cooking. Traditional Dominican dishes include mangu', tostones and mofongo. African dishes which incorporate plantains or bananas include Fufu, and Kelewele as well as many others. Fried plantains and fried bananas are a staple in both types of cuisine.
  
  

Tripe or Mondongo

• Tripe is used in both Dominican and African cuisine.soup tripe image by Tomasz Wojnarowicz from Fotolia.com
  
  The use of various animals parts such as pig or cow ears, feet or heads is common both in Dominican cooking and African cooking. Regional variations of tripe are commonly served throughout Africa. Dominican cooks may serve any number of variations of mondongo or tripe stew.
  
  

Oil

• Deep foods in oil is common in both Africa and the Dominican Republic.Chips during frying image by Elzbieta Sekowska from Fotolia.com
  
  The use of oil occurs often in both African and Dominican cuisine. It is used in most bean and rice dishes as well as in meat, fish and poultry dishes. Deep frying is a shared cooking technique. Meats, cheeses and vegetables are deep fried throughout the Dominican Republic. In African cuisine deep fried sweet potatoes, yams and plantains are commonly served.
  
  

Yucca or Cassava

• Yucca is known as cassava to both African and Dominican cooks.kleine Yucca-Pflanze image by Carasophie from Fotolia.com
  
  Yucca (called cassava in both Africa and the Dominican Republic) is used frequently in both Dominican and African cooking. This root vegetable is a staple in both regions and is often served in main dishes, side dishes, soups and stews.