Tasting Dominica: Must-Try Dishes, Local Eats
& Island Recipes
From street food in Roseau to Creole classics like callaloo and bakes— discover the best Dominica dishes to try, where to eat, what to try, and a few recipes to try at home!
Foodie Travel Tips: Where and How to Taste the Best of Dominica’s Cuisine
Dominica is not only a nature lover’s paradise—it’s a treasure trove for food lovers seeking bold, earthy, and soul-nourishing Creole flavors. If you're planning a visit, here’s how to explore the best of Dominica’s local cuisine.
Sample Street Foods In Roseau and Coastal Villages
Head to the island’s bustling capital, Roseau, for a sensory food adventure. Local vendors offer hot, fresh accra (codfish fritters), saltfish sandwiches, souse, and piping hot bakes. Stop by the Saturday market or roadside pop-ups near the ferry terminal or public transportation hubs. Ask for “what’s fresh today”—you might discover something off-menu and unforgettable.
Try Local Creole Restaurant or “Cook Shop”
Small family-run eateries like Pearl’s Cuisine (their simple ham, cucumber with mayo sandwisch is amazing) and, Ruins Rock Café, or The Great Old House serve authentic Dominican dishes like callaloo soup, pelau, and goat water stew. These places often serve seasonal provisions like dasheen, yam, green banana, and plantains cooked in coconut milk or served with salted meat or fish.
Join a Farm-to-Table or Cooking Experience
Many eco-resorts and sustainable lodges such as Jungle Bay, Rosalie Bay, or Tamarind Tree Hotel offer cooking classes using farm-fresh herbs, provisions, and island-grown spices. Learn to prepare callaloo, breadfruit mash, or plantain gratin using traditional methods—and enjoy what you cook afterward!
Attend a Cultural or Food Festival
Plan your trip around the World Creole Music Festival (October) or Independence Celebrations, when food stalls spring up with rare treats like crab backs, black pudding, titiwi cakes, and cassava bread. These events are ideal for tasting dishes that are deeply rooted in Dominican heritage.
Take a Culinary Road Trip
Explore food stops along the west coast from Roseau to Portsmouth—stop for grilled lobster in Layou, coconut stew in Salisbury, or callaloo crab by the river in Mero. Pack a small cooler and go where the scent leads you! And while you're at it, make sure to stop at Dominica's many local beaches along the way.
Recipe Spotlight:
Simple Dominican Bakes (Johnny Cakes)
Dominican bakes are a beloved island staple—crisp on the outside, soft and fluffy inside, and perfect served warm with saltfish, stews, or a cup of cocoa tea. Here’s how to make them at home, based on Dominica Gourmet’s recipe. 🧾 Ingredients: 2 cups all-purpose flour 2 tsp baking powder ½ tsp salt 1 tbsp sugar (optional but traditional) 2 tbsp butter (cold, cut into small cubes) ¾ cup water or milk (add gradually for dough consistency) Oil for deep-frying (vegetable or coconut oil recommended) 🥣 Instructions: Mix Dry Ingredients In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the Butter Add cold butter cubes and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse breadcrumbs. Form the Dough Slowly add water (or milk), mixing with a spoon or hands until a soft but non-sticky dough forms. You may not need the full amount of liquid—add it gradually. Rest the Dough Cover and let the dough rest for 15–30 minutes. This helps soften the gluten and makes the bakes puff better. Shape the Bakes Divide dough into 6–8 equal portions. Flatten each ball slightly into a round disc, about ½ inch thick. Heat Oil In a deep frying pan, heat oil to 350–375°F (medium-high heat). Test by dropping a small piece of dough—it should bubble immediately. Fry Until Golden Carefully place 2–3 bakes at a time into the hot oil. Fry for 2–3 minutes on each side or until golden brown and puffed. Drain & Serve Remove with a slotted spoon and drain on paper towels. Serve warm with butter, cheese, saltfish, or even jam for a sweet version. 🍽 Serving Tips: Classic Combo: Dominican bakes with saltfish buljol (shredded salted cod with onions and peppers). Modern Twist: Use them as buns for a fried plantain sandwich or fill them with spicy crab meat. Vegan Option: Use dairy-free milk and vegan butter or coconut oil. --Recipe Source: Dominica Gourmet-https://dominicagourmet.com/ From the Amazon Best Seller: Dominica Gourmet: A Unique Spin on Traditional Dominican Cuisine by Mayma Raphael (A Fellow Dominican!)
Dominican Pelau (One‑Pot Chicken,
Beans & Rice)
Behind the Dish Pelau is a revered one‑pot rice dish from Dominica and other Caribbean islands. Its hallmark is the caramelized sugar coating on the meat, which imparts a rich color and deep flavor. It combines rice, chicken (or beef), coconut milk, beans, vegetables, and Creole spices, culminating in a hearty, comforting meal. Prep time: 30 min • Cook time: 50 min • Serves: 6 🧂 Ingredients 3 lb chicken thighs, cut into pieces Juice of 1 lemon or lime, plus wedges to serve 5 cloves garlic, minced 1 tbsp smoked paprika 3 tbsp turmeric 1 tbsp black pepper 2 tbsp salt ¼ cup olive oil 3 tbsp brown sugar 6 sprigs fresh thyme 3 bunches parsley, chopped 2 seasoning peppers (e.g. Scotch bonnet), chopped 2½ cups jasmine rice, rinsed and drained 2 cups cooked kidney beans (canned fine) 2 cups cooked lentils 1 carrot, cut into chunks ¼ small cabbage, chopped 1 onion, diced ¼ cup ketchup (or swap tomato paste) ¼ cup butter (or coconut milk/cream) 5 cups water (or adjust to desired consistency) 🍽 Equipment Large heavy‑bottom pot or deep skillet Wooden spoon or spatula Knife and cutting board 🔪 Instructions 1. Prepare the chicken Wash chicken pieces with lemon or lime juice. Pat dry, then season with garlic, paprika, turmeric, black pepper, and salt. 2. Caramelize sugar & brown chicken Heat olive oil in your pot over medium heat. Add brown sugar and stir constantly until it melts and deepens to a dark caramel. Add the seasoned chicken immediately, stirring to coat evenly. Cover and simmer a few minutes until browned. 3. Add veg & rice Add chopped onion, carrot, cabbage, seasoning peppers, parsley, thyme, rice, beans, and lentils. Stir gently to mix everything. 4. Add liquid & simmer Pour in water (or coconut milk + water), ketchup, and butter. Stir, bring to a boil, then reduce heat to very low. Cover tightly and cook for about 50 minutes until the rice is tender and the liquid is reduced. Stir occasionally to prevent sticking. 5. Finish & serve Remove pot from heat. Let rest covered for 5–10 minutes. Garnish with parsley. Serve with lemon/lime wedges and cold coleslaw or lime squash. 💡 Tips & Variations Avoid burning the sugar: Watch it carefully during caramelization—or use commercial browning if preferred. Beans: Canned kidney beans and lentils shorten prep time and add variety. Coconut option: Substitute butter with coconut milk or cream for a richer, moister dish. Traditional cut: Using chicken back and neck (in addition to thighs) gives a more authentic Creole flavor. Serving Suggestions Pelau is traditionally served with coleslaw, cucumber‑tomato salad, or a squeeze of citrus on top. It pairs well with lime squash—a classic Dominican-style lemonade. --Recipe Source: Dominica Gourmet-https://dominicagourmet.com/ From the Amazon Best Seller: Dominica Gourmet: A Unique Spin on Traditional Dominican Cuisine by Mayma Raphael (A Fellow Dominican!)