| Part of a series on the |
| Culture of Dominica |
|---|
 |
| History |
| Languages |
| Cuisine |
| Religion |
| Music |
| Sport |
Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island. [1] Dominica's cuisine is a mixture of indigenous Kalinago, African, French, and English influences.
Dominica's cuisine is similar to that of many other Caribbean islands including Trinidad and St Lucia.[ citation needed ]
Breakfast is an important meal in Dominica and is eaten every day. A typical meal includes saltfish, which is dried and salted codfish, and bakes made by making dough and frying in oil. Saltfish and bakes can also double as fast food snacks that can be eaten throughout the day; vendors on Dominica's streets sell these snacks to passers-by alongside fried chicken, fish and smoothies. Other breakfast meals include cornmeal porridge which is made with fine cornmeal or polenta, milk and condensed milk and sugar to sweeten. More British-influenced meals like eggs, bacon and toast are also popular alongside fried fish and plantains.[ citation needed ]
Common vegetables eaten during lunchtime or dinner include plantains, tannia, yams, potatoes, rice, and peas. Meat and poultry typically eaten include chicken (which is very popular), beef, fish which are normally stewed down with onions, carrots, garlic, ginger, and herbs like thyme, and using the browning method to create a rich dark sauce. Popular meals include rice and peas, stewed chicken, stewed beef, fried and stewed fish and many different types of hearty fish broths and soups containing dumplings, carrots and ground provisions.[ citation needed ]
Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and "tasty bakes" which are fried dough made with flour, water and sugar or sometimes salt, along with cold drinks. The island produces numerous exotic fruits, including bananas, coconuts, papayas, guavas, pineapples, and mangoes which can be eaten as dessert and be pureed or liquefied. [2]
Dominica's national dish was the mountain chicken, which are snares of the legs of a frog called the crapaud, which is endemic to Dominica and Montserrat. Found at higher elevations, it is a protected species and can only be caught between autumn and February. However, as of 2013, the new national dish is callaloo, made from the green leaves of the dasheen plant and other vegetables and meat.[ citation needed ] The preferred callaloo dish is crab callaloo.[ citation needed ]
 |
Rivers flowing down from the mountains provide Dominica with an abundant supply of fresh water. Most local juices are made using limes, passion fruit, grapefruit, oranges, tamarinds or guavas.
Especially during Christmas time, a brew is made from boiling the calyces of the sorrel plant. A drink commonly served with breakfasts is cacao tea, made from boiling cocoa sticks with cinnamon and bay leaves. Other drinks include rum punch and smoothies.
Dominica tea culture has a long history. Many traditional medicinal teas have origins with the original Carib culture of the island. The most popular teas in Dominica is cocoa tea which made from the local cocoa bean. Cocoa tea is similar to a hot chocolate and bush tea, which is made from local plants and herbs in Dominica. [4] Dominica brews its beer under the Kubuli label.
Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
Costa Rican cuisine is known for being mostly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine.
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Trinidad and Tobago is a twin island nation with a unique history. With its native foods influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles.
The Culture of Saint Lucia blends the influences of African, French, and English heritage. The official language of the island is English but Kwéyòl, remains an influential secondary language with an English Creole also spoken as well. The people are predominantly Catholic but the religious climate is tolerant.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
Colombian cuisine is a culinary tradition of the six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with a slight Arab influence in some regions.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange.
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, rellenos de papa, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using cooking plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Somali cuisine was influenced by many different countries mainly due to trade, but traditionally also varies from region to region due to the expansive landmass Somalis inhabit. It is the product of Somalia's tradition of trade and commerce. Some notable Somali specialties include kimis / sabaayad, canjeero / laxoox, xalwo (halwa), sambuusa (samosa), bariis iskukaris, and muqmad / oodkac.
Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungee and pepperpot. Fungee is a dish similar to Italian polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster. There are also local confectioneries which include sugar cake, fudge, raspberry and tamarind stew, and peanut brittle.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Saint Lucian cuisine is a combination of French, East Indian and British dishes. Before colonization, the Caribs and the Arawaks occupied the island, surviving on its various natural fruits and vegetables like mangoes, oranges, tangerines, avocados, and breadfruits.
Bahamian cuisine refers to the foods and beverages of The Bahamas. It includes seafood such as fish, shellfish, lobster, crab, and conch, as well as tropical fruits, rice, peas, pigeon peas, and pork. Popular seasonings commonly used in dishes include chilies, lime, tomatoes, onions, garlic, allspice, ginger, cinnamon, rum, and coconut. Rum-based beverages are popular on the islands. Since the Bahamas consist of a multitude of islands, notable culinary variations exist.
Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres, respectively, off the northwestern coast of Gabon.
Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole, Indigenous and British background. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
| Sovereign states | |
|---|---|
| Dependencies and other territories | |
