Introduction: Made from freshly grated coconut cooked down with sugar and spices, sugar cake is a chewy, dense sweet found at markets and school fairs across Dominica, showcasing the island’s plentiful coconut harvest. Cultural Background: Made from freshly grated coconut cooked down with sugar and spices, sugar cake is a chewy, dense sweet found at […]
Introduction: A lightly sweet, dense bread flavoured with shredded coconut, coconut bread is a favourite at Dominican bakeries and homes, often enjoyed with a cup of cocoa tea or coffee at breakfast. Cultural Background: A lightly sweet, dense bread flavoured with shredded coconut, coconut bread is a favourite at Dominican bakeries and homes, often enjoyed […]
Introduction: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong Afro-Caribbean and Cocolo (English-speaking Caribbean immigrant) heritage, where coconut-based cooking is more prominent than in the rest of the country. Cultural Background: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong […]
Introduction: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the country, blending African, Taino and Spanish influences into a single fragrant pot of rice. Cultural Background: This coconut rice with pigeon peas is especially popular in the Samaná region and during Christmas season across the […]
Introduction: This sweet cream of beans, milk, coconut, spices and raisins is a beloved Dominican Lenten dessert traditionally prepared during Holy Week, when families gather to enjoy the labor-intensive dish topped with sweet ‘galletas de leche’ cookies. Cultural Background: This sweet cream of beans, milk, coconut, spices and raisins is a beloved Dominican Lenten dessert […]
Introduction: Majarete is a creamy fresh corn pudding with roots stretching back to Taino corn cultivation, later enriched with coconut milk and spices through Spanish and African culinary blending. Cultural Background: Majarete is a creamy fresh corn pudding with roots stretching back to Taino corn cultivation, later enriched with coconut milk and spices through Spanish […]
Introduction: Flan de Coco is a silky coconut custard set atop a layer of caramel, a popular Costa Rican dessert especially in coastal regions where fresh coconut is abundant, often served at family gatherings and special celebrations. Cultural Background: Flan de Coco is a silky coconut custard set atop a layer of caramel, a popular […]
Introduction: Poke is a beloved Polynesian pudding found throughout the Cook Islands, made by baking mashed pumpkin or banana with arrowroot and topping it with sweet coconut cream. Cultural Background: Poke is a beloved Polynesian pudding found throughout the Cook Islands, made by baking mashed pumpkin or banana with arrowroot and topping it with sweet […]
Introduction: Young green coconuts (nu) are opened fresh throughout the islands for their cool, refreshing water, often brightened with a squeeze of lime. Cultural Background: Young green coconuts (nu) are opened fresh throughout the islands for their cool, refreshing water, often brightened with a squeeze of lime. It is the everyday thirst-quencher of the Cook […]
Introduction: The umu, or earth oven, is central to Cook Islands feasting: hot volcanic stones are used to slow-roast whole cuts of pork alongside breadfruit and taro wrapped in banana leaves. Cultural Background: The umu, or earth oven, is central to Cook Islands feasting: hot volcanic stones are used to slow-roast whole cuts of pork […]