- Cuisine of Dominica
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Dominica 's" national dish is themountain chicken , which is not a chicken at all but the legs of a giant frog called the capaud, which isendemic to Dominica andMontserrat . 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, includingcallaloo soup , which tastes likespinach . 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
banana s,coconut s,papaya s,guava s,pineapple s, andmango es, the latter so plentiful they commonly drop along the roadside.Drink
River s 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)
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