Dominica cuisine

Dominica cuisine refers to the culinary practices and traditions of Dominica, an island nation in the Caribbean. Dominica cuisine is characterized by its heavy reliance on starch, fruit, vegetables, and seafood, with a lesser emphasis on meat.

Overview

Dominica cuisine is a blend of African, Carib, and Creole influences. The island's fertile soil and tropical climate allow for the cultivation of a wide variety of fruits and vegetables, which feature prominently in the local diet. Dominica is also known for its abundant seafood, including crab, lobster, and snapper.

Common Dishes

One of the most popular dishes in Dominica is the national dish, Mountain Chicken, which is actually a large frog species known as the Leptodactylus fallax. Other common dishes include Callaloo, a soup made from the leafy green vegetable of the same name, and Pelau, a one-pot dish of rice, meat, and vegetables.

Cooking Methods

Dominican cooking methods often involve slow-cooking over a wood or charcoal fire, which imparts a smoky flavor to the food. Roasting, grilling, and stewing are also common techniques.

Beverages

Dominica is known for its variety of tropical fruit juices, as well as its locally produced rum. The island's most famous drink is Kubuli, a locally brewed lager.

See Also

• Caribbean cuisine
• List of cuisines