Dominica

Country - Dominica

Cuisine Description - Dominica is a small island located between the French islands of Guadeloupe and Martinique in the Eastern Caribbean. Dominica was an English colony until 1978 when it gained its independence. Due to the fact that it was under English occupation for almost two centuries and that it borders French colonies Dominican cuisine shows various English and French influences. The French introduced bread while the English introduced European desserts. However the staple food remained traditional. Dominica’s cuisine is based on agouti, crabs, crayfish, manicou and crapaud as well as game and fresh water fish. The local cuisine is full of taste and fire. Dominican cuisine is full of earthy aroma of curry. In some way the wonderful sting of Scotch Bonnet peppers is artfully balanced with the softness of fresh coconut milk. Dominican cuisine is heavy on tropical fruits such as papaya, mango, pineapples; and vegetables and also a variety of seafood.

Dominican staple food includes vegetables like dasheen, tannia and yams, fresh greens such as lettuce, spinach, watercress and callalou. Dominica is heavy on exotic fruits which include bananas, breadfruits, avocados, guavas, coconuts, oranges, grapefruits, limes and tangerines. People from Dominica also plant a variety of fresh herbs and spices like parsley, celery, chive, cinnamon, thyme, nutmeg and cloves. The main source of protein for most inhabitants is fish such as Dorado, kingfish and Snapper. They also consume a large quantity of spiny lobster and octopuses found in the sea. In the mountainous areas there are crayfishes, land crabs and crapaud frog also called mountain Chicken. People from Dominica prefer light and spicy dishes made abundant on vegetables and greens combined with fish or seafood. coconut palm tree provide oil used for frying. British influences are shown by the numerous dishes which contain cucumber and sweet potatoes. Copyright Recipes Wiki