|
gptkbp:instance_of
|
gptkb:dish
|
|
gptkbp:cooking_method
|
gptkb:weapon
gptkb:Hotel
boiling
pot
spoon
ladle
measuring cups
approximately 30-45 minutes
strainer
cutting board
one-pot meal
serving dish
|
|
gptkbp:cuisine
|
Caribbean cuisine
|
|
gptkbp:cultural_significance
|
traditional Puerto Rican dish
|
|
gptkbp:flavor
|
sofrito
|
|
gptkbp:garnished_with
|
olives
capers
|
|
gptkbp:has_variants
|
vegetarian version
with seafood
with chicken
with ham
|
|
gptkbp:historical_impact
|
African cuisine
Spanish cuisine
Taino cuisine
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Arroz con gandules
|
|
gptkbp:ingredients
|
gptkb:plant
pigeon peas
|
|
gptkbp:is_popular_in
|
gptkb:Cuba
gptkb:Dominican_Republic
gptkb:United_States
|
|
gptkbp:nutritional_value
|
high in protein
high in carbohydrates
contains fiber
|
|
gptkbp:occasion
|
gptkb:Christmas
gptkb:Thanksgiving
|
|
gptkbp:origin
|
gptkb:Puerto_Rico
|
|
gptkbp:pairing
|
gptkb:product
mofongo
tostones
|
|
gptkbp:served_in
|
gptkb:festival
weddings
family gatherings
parties
pernil
|
|
gptkbp:bfsParent
|
gptkb:Humacao,_Puerto_Rico
gptkb:Puerto_Rico
gptkb:Puerto_Rican_cuisine
|
|
gptkbp:bfsLayer
|
4
|