Cacao, the basic ingredient for chocolate and cocoa, abounds in the Dominican Republic.
The soft pod is easily broken by hand, and the cocoa beans can be plucked out piece by piece and sucked on.
Somewhat slimy, but sweet, the insides are generally sucked on until most of the flavour is gone, then tossed away.
The slimy sheaths can be broken open to reveal the dark brown bean, which is extremely bitter until the beans are roasted.
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