This island’s cuisine features a sometimes sweet ajilimójili (“ah-hee-lee-MOH-hee-lee”) sauce, (-5[1])which is often featured alongside pasteles (-5[1])at Christmas celebrations. (15[1])A jello-like coconut pudding (-5[1])similar to maja blanca from this island (15[1])typically topped with cinnamon (15[1])is called tembleque (-5[1])(“tem-BLEH-keh”). The (15[1])ají (15[1])caballero (“ah-HEE cah-bah-YEH-roh”) is a hot pepper native to this island used to make its Pique (“PEE-keh”) sauce. (-5[1])People on this island (-5[1])often use breadfruit to (-5[1])replace plantains (-5[1])when (-5[1])making (-5[3])(*) tostones (10[1]-5[6])(“tohs-TOE-nehs”) de pana. (10[1]0[1]-5[1])Broth, (10[1])meat, (-5[1])and chicharrónes typically accompany a bowl (10[1])or dome of mashed plantains in a dish (10[1])from this island (10[3]-5[1])called (10[2])mofongo. (10[8]-5[3])A type (10[1])of shaved (10[1])ice (10[1]-5[1])served (-5[1])in a cup native to this (-5[1])island (-5[1])often flavored with tamarind or guanábana are called piraguas. Arroz (10[1])con (10[1]-5[1])gandules (10[1])is the national dish of, for 10 points, what (10[1])Caribbean island territory (-5[1])of the United (10[1])States? (10[8])■END■ (10[21])