The origin of the term “Chamber” is an enigma, some relate it to Haitian culture and others to its African origins, but the truth is that this dish is closely linked to Dominican folklore.
The recipe for preparing this traditional dish is not widely known, as it is an old recipe and the best-kept secret in many Dominican households’ kitchens.
It is usually made with leftovers of rice and meats from the previous day, sautéed as a stir-fry or stew that recycles these remnants of food by adding vegetables or beans to create a new dish. It is an economical recipe served as lunch or a main course, as it normally includes chicken, beef, or smoked pork chop depending on the diner's preference.
It is a thick stew or soup, becoming a faithful representation of the gastronomic heritage by highlighting the origins, history, and influence of India, Haiti, and Africa in the celebration of traditional recipes that reflect culinary customs in the Dominican Republic.
The renowned chef Carlos Estévez is currently working on a compilation of Dominican regional cuisine to have it declared an Intangible Cultural Heritage of Humanity, thanks to its delicious dishes also influenced by indigenous heritage. This initiative is being promoted for recognition by UNESCO, also supported by the Dominican government represented by José Antonio Rodríguez, Dominican ambassador to that organization in 2020.
