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Unlike other islands in the Caribbean West Indies, Dominica is known for the adventurous traveler. Dominica offers many eating alternatives other than resort or hotel dining.

Family restaurants, local eateries, small guest houses and cafes can be the most authentic and satisfying way to sample the cuisine of Dominican. In these inauspicious places each meal is 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.

Because Dominica is blessed with rich volcanic soil and adequate rainfall, fresh tropical produce need not be imported. Local fruits like mangoes, soursop, cherries and guavas make delicious juice or mixers as do a wide variety of citrus crops. Chicken, pork, lamb, beef and goat meat seasoned with lime, fresh herbs, peppers and spices serve as the basis for a variety of Creole cuisine. Because the sea surrounding Dominica is still bountiful, Flying fish, Dorado, Kingfish and Tuna are likely to be among the catches of the day.

Sometimes a sancoche is made of fresh coconut milk, ginger, and curry, or perhaps a creole sauce of eggplant, okras, and tomatoes to accompany the main course. When laced with hot pepper and served over roast breadfruit, plantain, or provisions of dasheen, tannia, and yams, these dishes are truly irresistible!

My family hails from Dominica so I'm very partial to the cuisine. 

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