Cuisine of Dominica

"Dominica's" national dish is the mountain chicken, which is not a chicken at all but the legs of a giant frog called the capaud, which is endemic to Dominica and Montserrat. Found at higher elevations, it's a protected species and can only be caught between autumn and February. Capaud meat is white and tastes like chicken.

Food

Creole food is prevalent on restaurant menus, including callaloo soup, which tastes like spinach. Although no two recipes for the soup are identical, on Dominica it's invariably a flavorful, creamy concoction.

Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and tasty bakes along with cold drinks.

The island produces numerous fresh fruits, including bananas, coconuts, papayas, guavas, pineapples, and mangoes, the latter so plentiful they commonly drop along the roadside.

Drink

Rivers flowing down from the mountains provide Dominica with an abundant supply of freshwater. Though tap water is generally safe, most visitors stick with bottled water.

Dominca brews its own beer under the Kubuli label; there are red-and-white signs all over the island with Kubuli's concise slogan - 'The Beer We Drink.'

External links

* [http://www.caribbeanchoice.com/recipes/countryrecipe.asp?country=Dominica Dominica Recipes] (includes description of Dominican cuisine)