Favorite Recipes of the Settlers

The majority of settlers’ favorite dishes came from their countries of origin. Due to the lack of some ingredients and the quality of others, they had to make some adaptations. For example, instead of almonds and walnuts, “Almendra” nuts(a native tree) were used. Dominican chocolate was made of pure coca beans with sugar but not milk(Chocolate Embajador, Chocolate Cortez). Settlers added milk or cream to all dishes that required milk chocolate. Paprika was a condiment missed by most of the Austrian and Hungarian settlers. “Aji Caribe”, a wild grown pepper plant, was used instead. Also poppy seeds were missed very much to do the “Mohn Kuchen” a poppy seed filled cake. Later on some of the missing ingredients were imported from Europe and sold at “El Colmado”.

Most of the favorite dishes like Dobosh Torte, Rouladen, Goulash, Potato pancakes(Kartoffel puffer), Nodele Kugel, Suelsse (Aspic, were prepared by the Oasis personnel and made available to the rest of the community for purchase. 


Selma Wellisch was the best baker of Sosua. Her most famous recipe is the “Dobosh Torte” a 6 layer cake with a caramel crust and chocolate filling. Recipes for Dobosh Torte can be found in the web such as  http://allrecipes.com/Recipe/dobos-torte/Detail.aspx  as well as on  http://www.foodandwine.com/recipes/viennese-dobos-torte.   We hope  to have Selma’s recipe available soon.


GOULASH (Hilde Schwarz)

Wikipedia states that: “Goulash  is a European soup or stew of meat and vegetables (especially onion), seasoned with paprika and other spices. Goulash is also a popular meal in the Czech Republic and Slovakia.In Vienna, a special branch of the Goulash had been developed. The “Wiener Saftgulasch” or the “Fiakergulasch” on the menu in traditional restaurants is a must have. In Germany Gulasch, Rindergulasch or Gulaschsuppe is a beef stew with potatoes in a rich tomato based broth. Gulasch was also known in Netherland, Italy and slavic countries.

Hilde’s recipe is a German Goulasch served with Potatoes.
2 Lbs  Osobuco meat without bones
2 lbs Red Onion
2 Tbs Paprika
2 Tbs Tomato Puree
Oil, Salt, water
Cut meat in 1 1/2 ” cubes. Cut onions in small cubes. Put a saucepan with water until it boils.Brown onions in a skillet until they are glassy. Brown meat in another skillet until brown. Place the onions into the meat. Mix well. Add boiling water, paprika, tomato puree, the osobucco bones, and salt and cooked until meat is tender and sauce is thick. Serve with boiled potatoes.

ROULADEN (Hilde Schwarz)

Wikipedia states that: Rouladen or Rinderroulade are a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the roulade is also known as “beef olive”. Beef or veal is used as meat though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. 

Very thin slices of meat (No holes in the meat)
Slices of Bacon
Red Onions
Dill pickles
Boiling Water
Place the thin meat slices on a Board. Brush them with mustard. Place a slice of bacon , a few dices of picles and red onions in the middle. Roll them to close like a diaper. Place a toothpick on each side to close them. Place oil in a saucepan until very hot. Place the meat rouladen and brown on both sides. Once brown add boiling water until covered. Let simmer until tender. Serve with boiled potatoes or Spaetzle.

Grete W Cohnen recipes


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