Introduction: This creamy elbow macaroni salad is a fixture of Dominican Sunday spreads and holiday buffets, usually served alongside sancocho or roast meats, blending Dominican produce with a mayonnaise-based dressing style adapted from mid-20th-century culinary exchange with the United States. Cultural Background: This creamy elbow macaroni salad is a fixture of Dominican Sunday spreads and […]
Introduction: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. Cultural Background: Despite its name, ‘Russian salad’ has become thoroughly Dominican through decades of home cooking, served at nearly every family celebration alongside roast pork or sancocho. It shares […]
Introduction: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. Cultural Background: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. […]
Introduction: This colourful, richly seasoned rice dish, studded with chicken and vegetables, is prepared for major DRC celebrations such as Christmas and Independence Day, when families gather in large numbers and a generous, crowd-pleasing centrepiece is needed. Cultural Background: This colourful, richly seasoned rice dish, studded with chicken and vegetables, is prepared for major DRC […]
Introduction: Fah-fah, also known as soupe djiboutienne, is a hearty stew-like soup built on goat or beef, simmered slowly with vegetables until deeply savoury. Cultural Background: Fah-fah, also known as soupe djiboutienne, is a hearty stew-like soup built on goat or beef, simmered slowly with vegetables until deeply savoury. Popular in the south of the […]
Introduction: Shurba is a lighter, everyday soup reflecting the Italian culinary imprint left across the Horn of Africa, where small pasta shapes are simmered directly into a tomato-based broth alongside beef and vegetables. Cultural Background: Shurba is a lighter, everyday soup reflecting the Italian culinary imprint left across the Horn of Africa, where small pasta […]
Introduction: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. Cultural Background: Pelau is a one-pot rice dish found throughout the Eastern Caribbean, brought to Dominica through shared regional migration and trade. The Dominican version is built on caramelised (‘browned’) sugar for its deep […]
Introduction: A hearty, slow-simmered soup combining root vegetables, meats and warming spices, pepper pot in Dominica reflects the island’s tradition of one-pot cooking, historically designed to make the most of whatever provisions and cuts of meat were available. Cultural Background: A hearty, slow-simmered soup combining root vegetables, meats and warming spices, pepper pot in Dominica […]
Introduction: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. Cultural Background: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. This simple salad is a common side at family lunches, offering a cooling contrast to richer stewed and fried dishes. […]
Introduction: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households for centuries and is especially associated with cold-weather gatherings and the run-up to Christmas. Cultural Background: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households […]