Dominica is an island nation in the Caribbean Sea. It should not be confused with the Dominican Republic, another Caribbean nation.
The official name is Commonwealth of Dominica. The indigenous Kalinago people of the island, somewhat erroneously called 'Caribs', have a territory which resembles the Indian reserves of Canada. Because the island went through a period of French occupation, and lies between two overseas départements of France (Guadeloupe to the north and Martinique to the south), the island is sometimes called "French Dominica". The island also has the nickname "The Nature Isle of the Caribbean" due to its seemingly unspoiled natural beauty.
The isle of Dominica is one of the youngest islands in the Lesser Antilles, and it is still being formed by geothermal-volcanic activity. It is a lush island of mountainous rainforests, home of many rare plant, animal and bird species. The Sisserou parrot is featured on the Dominica flag. Dominica's economy is heavily dependent on both tourism and agriculture.
Dominica’s cuisine is like its history and culture, an exciting blend which draws heavily from their Creole past.
Tropical fruits and vegetables are in abundance, and not surprising for an island, Dominica’s range of seafood is second to none!
While eating in an elegant hotel or continental restaurant may be perfectly acceptable to some Caribbean tourists, for the adventurous traveler, Dominica offers many alternative opportunities to taste a wide variety of delicious tropical foods and drinks. Small family restaurants, local eateries and seaside cafes can often be the most authentic and satisfying way to sample the bounty of Dominican cuisine. In these humble places, each meal should be lovingly created, carefully prepared and perfectly seasoned. As a bonus, you'll often get a chance to chat with some very interesting folks - friendly chefs, owners and servers - and there is no extra charge for the useful information you'll pick up along the way!
Be aware that most local dishes are full of flavor and fire. Kitchens are filled with the earthy aroma of curry. Somehow the blissful sting of Scotch Bonnet peppers is artfully balanced with the smoothness of fresh coconut milk.
Luckily, Dominica is blessed with rich volcanic soil and adequate rainfall. It is quite possible to obtain plenty of fresh fruits and vegetables right in the local marketplace. Here you can find traditional garden vegetables as well as root crops ('provisions') of dasheen, tannia and yams. Fresh greens include lettuce, spinach, watercress and callaloo. Truckloads of ripe and green bananas and plantains are everywhere. By the roadside trees are loaded with coconuts, breadfruit, avocados, soursop and guavas. Citrus crops include grapefruit, oranges, tangerines and limes. The island also cultivates a variety of fresh herbs and spices such as thyme, parsley, celery, chive, cinnamon, nutmeg and cloves.
In Dominica, traditional fishing villages still exist and fish and shellfish are plentiful. Flying fish, Dorado, king fish and snapper as well as spiny lobsters and octopuses are available year-round. The clear mountain streams hold a seasonal treasure of river crayfish, and in the mountains land-crabs and the elusive Crapaud frog or 'mountain chicken' are available September through March.
It is no wonder then, that with the help of all this natural goodness at hand, creative resident chefs are able to offer delicious and healthy menus fresh from the Nature Island of the Caribbean.
Dominica Cuisine
Caribbean Reef Chicken
Ingredients
2 broiler/fryer chickens - halved
½ teaspoon salt
¼ teaspoon pepper
½ cup dark brown sugar
4 tablespoon dark rum - divided
1 tablespoon lime juice
2 teaspoon lemon pepper
1 teaspoon ginger
½ teaspoon cloves - ground
¼ teaspoon cinnamon
¼ teaspoon garlic powder
2 drops hot pepper sauce
10 ounce chutney - mango
Lemon - sliced
Lime - sliced
Parsley
Method
Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
Bake in a 400°F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend.
Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.
Caribbean-Style Crabs
Ingredients
8 tablespoon butter
4 scallions chopped
1-2 teaspoon chopped garlic
1 hot green chili - finely chopped and seeded
1 tablespoon curry powder
¾-1 pound crab meat - shredded
2 tablespoon chopped fresh coriander leaves
2 tablespoon finely chopped parsley
Salt & freshly ground pepper
6-8 tablespoon crab liquid or clam broth
2 cups bread crumbs
Method
Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted.
Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.
Fill the mixture in 8 clam shells and bake at 400°F about 10 minutes or until browned.
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