Dominica
The Nature Isle’s rustic creole kitchen: crab-rich callaloo, river fish, provisions, and Kalinago cassava traditions. That is the short version of what Dominica cooks. Look for Callaloo soup (creamy dasheen-leaf soup, often with crab), Mountain chicken (crapaud frog legs stewed creole-style; historic national dish, now rare) and Pelau (one-pot rice with pigeon peas and chicken). Dasheen leaves cooked with coconut milk, crab or salt meat, a Creole soup of the Windward Islands with West African roots. This atlas has 22 Dominica dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Macoucherie rum
Cane juice rum, grassy and raw, drunk neat or with coconut water. A wine & spirit recipe from Dominica.
-
Manicou
Smoked opossum stewed with rum, cloves and herbs. Ready in 45 min prep and 2 hr 30 min cooking. 6…
-
Smoked herring
Salt-smoked herring soaked, shredded and cooked with onion and pepper. Ready in 15 min prep and 20 min cooking. Serves…
-
Titiwi accra
Fritters of tiny river titiwi fish. Ready in 20 minutes prep and 20 minutes cooking. Makes about 20 fritters. A…
-
Bouyon
Heavy one-pot soup of salt meat, provisions, dumplings and callaloo. Ready in 35 min plus overnight soaking prep and 2…
-
Pelau
One-pot rice with pigeon peas and chicken. Ready in 30 min prep and 1 hr cooking. 6 servings. A main…