Dominica cuisine

Dominica cuisine

Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island.[1]


Dominica's cuisine is similar to many other Caribbean islands including that of Trinidad and St Lucia. Though separated by water Dominica like many other Commonwealth Caribbean islands have their distinct twist to their meals. Breakfast is an important meal in Dominica and is eaten everyday, typically eaten meals include saltfish which are dried and salted codfish and Bakes made by making a dough and frying in oil prove popular before a long days at work. Saltfish and bakes however is also doubled up as a fast food snack that can be eaten throughout the day, vendors and Dominica's streets sell these snacks to passers by alongside Fried chicken, Fish and tasty smoothies. Other breakfast meals include cornmeal porridge which is made with fine cornmeal or polenta, milk and condensed milk and sugar to sweeten, more British influenced meals like Eggs, bacon and toast are also popular alongside fried fish and plantains. During Lunchtime or Dinner Common vegetables eaten are Plantain, Tania, Yam, Potato, rice and peas. Meat and poultry typically eaten include Chicken (which is very popular), beef, fish which are normally stewed down with onions, carrots, garlic, ginger and herbs like thyme and using the browning method to create a rich dark sauce. Popular meals include rice and peas, Stew chicken, Stew beef, fried and stewed fish and many different types of hearty fish broths and Soups which are packed full with dumplings, carrots and ground provisions.

Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and "tasty bakes" which are fried dough made with flour, water and sugar or sometimes salt, along with cold drinks. The island produces numerous exotic fruits, including bananas, coconuts, papayas, guavas, pineapples, and mangoes which can be eaten as dessert and be pureed or liquefied.[2]

Dominica's national dish is the mountain chicken, which are snares of the legs of a frog called the Capaud, which is endemic to Dominica and Montserrat. Found at higher elevations, it's a protected species and can only be caught between autumn and February.


Rivers flowing down from the mountains provide Dominica with an abundant supply of freshwater. Drinks include rum punch and freshly made smoothies.

Dominica tea culture has a long history. Many traditional medicinal teas have origins with the original Carib culture of the island. Dominica brews its own beer under the Kubuli label.

See also


  1. ^ Sullivan, Lynne M. Adventure Guide to Dominica and St Lucia. Hunter Publishing, Inc, 2004. ISBN 1-58843-393-5. P.107
  2. ^ "Dominica's Dining". Discover Dominica Authority. 


  • Hyacinth I.R. Elwin; Loye Barnard; Sylvia Duckworth; Lennox Honeychurch (1998). A Taste of Nature Island Cooking: Dominican Cuisine. Macmillan Education.  

External links

  • Recipes
  • Dining in Dominica
  • book on Dominican cuisine

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