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Arada [10]
3 years ago
14

Vuelve a leer estos dos párrafos sobre la gastronomía del Caribe. Mientras lees, presta atención y toma notas para hacerte dos p

reguntas que te permitan redactar dos observaciones interesantes sobre el texto.
Luego escribe un párrafo en el que digas cuáles son tus preguntas y porqué las elegiste.

Finalmente redacta tus dos observaciones.

Sin duda, un elemento destacado de la cultura de cualquier país es su gastronomía. La cocina caribeña es rica y variada. Una vez más, hablar del Caribe, es hablar de fusión, combinación, mezcla… En todos los países hispanohablantes del Caribe, las legumbres y el arroz están siempre presentes en las mesas, desde el congrí cubano (arroz con frijoles negros) hasta el arroz con gandules puertorriqueño. Son los acompañamientos tradicionales de carnes asadas, fritas o guisadas. Entre los alimentos de origen indígena destaca la yuca o casabe, que se usa en sopas y también se sirve como acompañamiento. También tienen el mismo origen los tamales, hechos a base de harina de maíz y envueltos en hojas de la misma planta.
El plátano se consume de diferentes formas. Es un ingrediente importante en varios tipos de sopas y en el famoso mofongo puertorriqueño y dominicano. El plátano frito es muy apreciado en toda la región, ya sean tostones de plátano verde o dulces tajadas de plátano maduro. En fiestas y ocasiones especiales, es típico reunirse y asar un lechón o un pernil de cerdo a la brasa o al fuego. Como no podía ser menos, los sabrosos pescados y los deliciosos mariscos del Caribe contribuyen a la riqueza y variedad de la cocina regional.
Spanish
1 answer:
Ede4ka [16]3 years ago
3 0

<span>Reread these two paragraphs on the cuisine of the Caribbean. As you read, pay attention and take notes to yourself two questions that allow you to re Dactar two interesting comments on the text. Then write a paragraph you say what are your questions and why you chose. Finally writes your two observations. Definitely a highlight of the culture of any country is its cuisine element. Caribbean cuisine is rich and varied. Again, talk about the Caribbean is talk fusion, blending, mixing ... In all Spanish-speaking Caribbean countries, legumes and rice are always present on the tables, from the Cuban congrí (rice with black beans) to rice with Puerto Rican slackers. Are the traditional accompaniments of grilled, fried or stewed meats. Among the foods of indigenous origin highlights the yuca or cassava, which is used in soups and also served as an accompaniment. They also have the same origin tamales, made from cornmeal and wrapped in leaves of the same plant. The banana is consumed in different ways. It is an important factor in several types of soups and the famous Puerto Rican and Dominican mofongo ingredient. The fried banana is very popular throughout the region, whether fried plantains or sweet green banana slices ripe banana. On holidays and special occasions, it is typical together and roast a suckling pig roast pork or grilled or fire. As one would expect, the tasty fish and delicious seafood Caribbean contribute to the richness and variety of regional cuisine.</span>
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