Introduction: Made from the leaves of the dasheen (taro) plant, callaloo soup is deeply rooted in West African culinary tradition carried across the Atlantic. Cultural Background: Made from the leaves of the dasheen (taro) plant, callaloo soup is deeply rooted in West African culinary tradition carried across the Atlantic. In Dominica it is often enriched […]
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: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Cultural Background: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Boiled and dressed while warm, green fig salad is a […]
Introduction: Stewed chicken, browned in caramelised sugar and slow-cooked with herbs and vegetables, is one of the most widely eaten main dishes in Dominica, typically served over rice and pigeon peas at Sunday family lunches and celebrations alike. Cultural Background: Stewed chicken, browned in caramelised sugar and slow-cooked with herbs and vegetables, is one of […]
Introduction: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. Cultural Background: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. It is a favoured […]
Introduction: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing the island’s love of coconut with the protein-rich pigeon pea, a legume well suited to the local climate. Cultural Background: Rice and pigeon peas cooked together in coconut milk is a beloved everyday side across Dominica, pairing […]
Introduction: Sold hot from roadside stalls and small shops across Dominica, fish cakes made from salted or fresh fish mixed into a seasoned batter are a favourite grab-and-go snack for locals heading to work or school. Cultural Background: Sold hot from roadside stalls and small shops across Dominica, fish cakes made from salted or fresh […]
Introduction: Whole breadfruit roasted directly over an open flame until the skin chars and the flesh turns tender and smoky is a common street and roadside preparation in Dominica, often paired with saltfish for a filling snack or light meal. Cultural Background: Whole breadfruit roasted directly over an open flame until the skin chars and […]
Introduction: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican celebrations, including Independence Day and Creole Day, when families and communities gather for large shared meals. Cultural Background: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican […]
Introduction: Named ‘the Dominican flag’ for its three colors — white rice, red beans, and stewed meat — this plate is the quintessential Dominican lunch, eaten in homes and comedores across the country nearly every day. Cultural Background: Named ‘the Dominican flag’ for its three colors — white rice, red beans, and stewed meat — […]