Welcome to the summary page for FabulousFusionFood's Dominican (from Dominica) recipes, part of the Caribbean. This page provides links to all the Dominican recipes presented on this site, with 10 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Dominica officially the Commonwealth of Dominica, is an island country in the Caribbean.[16] It is part of the Windward Islands chain in the Lesser Antilles archipelago in the Caribbean Sea. The capital, Roseau, is located on the western side of the island. English is the official language, and Dominican Creole French is the main vernacular language.

Dominican Dominica's cuisine is similar to that of other Caribbean islands, particularly Jamaica, Saint Lucia, and Trinidad and Tobago. Like other Commonwealth Caribbean islands, Dominicans have developed a distinct twist to their cuisine. Breakfast is an important daily meal, typically including saltfish, dried and salted codfish, and 'bakes' (fried dough). Saltfish and bakes are combined for a fast food snack that can be eaten throughout the day; vendors on Dominica's streets sell these snacks to passersby, together with fried chicken, fish and fruit and yogurt "smoothies". Other breakfast meals include cornmeal porridge, which is made with fine cornmeal or polenta, milk or condensed milk, and sugar to sweeten. Traditional British-influenced dishes, such as eggs and toast, are also popular, as are fried fish and plantains.

Dominica officially the Commonwealth of Dominica, (Waitukubuli in Island Carib; Komwèl Donmnik in Dominican Creole French and Kamonwel a Domineeka in Kokoy) is an island country in the Caribbean. It is part of the Windward Islands chain in the Lesser Antilles archipelago in the Caribbean Sea. The capital, Roseau, is located on the western side of the island. Dominica's closest neighbours are two constituent territories of the European Union, both overseas departments of France: Guadeloupe to the northwest and Martinique to the south-southeast. Dominica comprises a land area of 750 km², and the highest point is Morne Diablotins, at 1,447m in elevation. The population was 71,293 at the 2011 census.

The island was settled by the Arawak arriving from South America in the fifth century. The Kalinago displaced the Arawak by the 15th century. Christopher Columbus is said to have passed the island on Sunday, 3 November 1493. It was later colonised by Europeans, predominantly by the French from the 1690s to 1763. The French trafficked slaves from West Africa to Dominica to work on coffee plantations. Great Britain took possession in 1763 after the Seven Years' War, and gradually established English as its official language. The island gained independence as a republic in 1978.

Dominica has been nicknamed the 'Nature Island of the Caribbean' for its natural environment. It is the youngest island in the Lesser Antilles, and is still being formed by geothermal-volcanic activity, as evidenced by the world's second-largest hot spring, called Boiling Lake. The island has lush mountainous rainforests and is the home of many rare plants, animals, and bird species. There are dry shrubland areas in some of the western coastal regions, but heavy rainfall occurs inland. The sisserou parrot, also known as the imperial amazon, is critically endangered and found only on Dominica. It is the island's national bird and is featured on the national flag, making Dominica one of only two sovereign nations whose official flag features the colour purple.

Etymology: The Kalinagoes called the island Wai‘tu kubuli, which means 'Tall is her body'. Christopher Columbus, sailing for Spain, named the island Dominica, after the Latin term dies Dominica for Sunday, the day on which he first saw it in November 1493. Dominica's name is pronounced with emphasis on the second i, following the Spanish pronunciation of its name[22] given to it by Christopher Columbus. The similar names and the identical demonym with the Dominican Republic has caused some in Dominica to advocate a change in its name to establish its own identity.

Dominican Cuisine:

Dominica's cuisine is similar to that of many other Caribbean islands including Trinidad and St Lucia and Dominica's cuisine is a mixture of indigenous Kalinago, African, French, and English influences.

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.

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.

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.

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.[3] The preferred callaloo dish is crab callaloo. Stewed agouti and manicou are Dominican delicacies.