WHAT TO EAT AND WHERE
Great Local Eats
Dominica cuisine is like its history and culture, an exuberant blend which draws from African, Creole, French, English, and Carib Indian cultures. Tropical fruits and vegetables, many organically-grown from the several organic farms and markets on the island are typical. And, being an island nation, seafood is a regular part of any meal.
Some popular local foods:
- "Mountain chicken" - a large frog (in season only)
- Locally grown coffee and a wide range of local fruit juices.
- Dominica hot pepper sauce made from curry and Scotch bonnet peppers - not to be missed.
- Smoked or stewed opossum or agouti - a large rodent abundant on the island.
- Year-round favorites include flying fish, dorado, king fish, and snapper, as well as spiny lobsters and octopus
- Creole-inspired dishes include goat columbo and callaloo soup (a creamed soup that tastes a lot like spinach) and roti (a curry-filled flatbread).
- English influences include sweet potatoes and the local variety, called dasheen.
Most restaurants on the island are family-owned and operated and provide authentic cuisine at very reasonable prices.
Check out some of the local recipes below:
- 3 bundles callaloo, or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
- 4 cups coconut milk
- 2 cups milk
- 2 cloves garlic, minced
- 2 medium onions, chopped
- 1 bunch scallions, chopped
- ¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
- ¼ pound butter or margarine
- salt and pepper to taste
In a stockpot or soup pot, combine all the ingredients and boil for four minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.
- 2 lbs. callaloo leaves, spinach, or chard
- 1 clove garlic, chopped
- 1 1/2 lbs. okra, sliced
- 1 quart water
- 4 scallions, chopped, tops and bottoms
- 1 tbsp. parsley, chopped
- 1/2 lb. crab
- 1/2 tsp. thyme
- 1/2 tsp. hot pepper sauce
- Salt to taste
Combine all ingredients into a large pot. Cover and simmer for approximately 1 hour. Remove meat and puree stock. Cut meat into chunks and add to pureed mixture. Heat under low flame until ready to serve.
- 2 lbs dasheen
- ½ tsp salt
- 2 tbsp butter or margarine
- ¼ cup milk
- 1 egg, beaten
- ¼ cup mixture or breadcrumbs and flour
- ¼ cup oil
Wash and peel dasheen, place in pot with water to cover dasheen. Add salt and cook until soft. Drain water and crush dasheen finely and add butter, milk, egg to form a soft mixture. Roll with floured hands into balls and roll balls in mixture of breadcrumbs and flour. Fry in hot oil to a golden brown color. Serve hot.
Restaurants are almost all locally ownes and operated and msot of the ingediants are locally grown or caught. Here are some links to local restaurants you can check out before you go: Visit Dominica and Dominica DM.