Food, eating habits and cusine of Dominica

Dominica has very rich natural resources and wide variety of food products. Fruits and vegetables are very much abundant in the country and the people of Dominica do lots of dishes using these resources. With influences from the Africans, Caribbeans, French and English, Dominica’s cuisine is indeed varied.

Meat is present in most of Dominican meals. They usually cook chicken with sauces, sometimes pork, beef, and cattle. Meat dishes are usually served with sauces which are either made of spicy peppers or local fruits. Dominica’s local fruits like soursop, passion fruit, sorrel, guava, tamarind, gooseberry, lime, mango, pineapple and watermelon are usually eaten raw, or used as main ingredients for local drinks and sauces.

Seafood is abundant in the country’s shores and they also make lots of dishes from these. Dominica is a country surrounded by water so it is never impossible for anyone to get a hand of scrumptious seafood dishes.

Buljow is a well-known Creole dish using salt water fish. It is cooked with pepper, tomatoes, coconut and boiled bananas. San Coche is a codfish dish boiled in coconut milk. It is usually served with boiled green bananas and dumplings. Volan is a typical Creole breakfast dish of fried fish which is served with bread.

When visiting Dominica, do not forget to try out their locals or else you cannot say you have been there at all. Take a sip of their local fruit juices made of the freshest tropical fruits in the region. Eat their locally grown vegetables which are cultivated in the rich soils of Dominica. Drink their local beer, Kubuli, and enjoy your favourite Dominican meal.