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Dominica Cuisine

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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

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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.