Dominica

A Caribbean deep-fried fritter made from a seasoned wheat-flour batter studded throughout with finely shredded desalted salt cod, producing a crisp golden shell and a soft, savory interior.

A Caribbean blood sausage in which fresh pork blood is combined with mashed sweet potato and green aromatics, packed into cleaned pig intestine casing, and gently poached until set.

A Creole blood sausage made from fresh pork blood and fat packed with onions, cives, hot pepper, and island aromatics in natural pork casing — the French boudin noir tradition reborn through African Caribbean seasoning.

A rich, thick Eastern Caribbean soup made by simmering dasheen (taro) leaves with coconut milk, okra, and salted fish or crab until the greens fully collapse into a velvety, viscous broth.

A Dominican Creole one-pot stew of octopus (or whelk) slow-braised in a spiced aromatic broth with tropical root provisions, rooted in the island's Kalinago and Creole seafood traditions.

A traditional Eastern Caribbean breakfast drink made by simmering grated local cocoa ball (bâton cacao) with whole spices and milk until fragrant, rich, and smooth.

Coconut Bakes are soft, golden rounds of leavened wheat-flour dough enriched with coconut milk and rubbed-in fat, fried or baked until cooked through, and eaten as an everyday breakfast staple across the Eastern Caribbean.

Conkies (Payme) is a spiced, sweetened cornmeal and coconut mixture, often with pumpkin and raisins, wrapped in a banana leaf and steamed into a soft pudding.

A thick, deeply green stew of dasheen (taro) leaves slowly simmered with coconut milk, whole land crab, okra, and aromatic herbs until the leaves dissolve into a velvety, savoury gravy around the crab.

A traditional Dominican and Montserratian feast dish of giant mountain chicken frog (Leptodactylus fallax) — cleaned, lime-washed, marinated in Caribbean aromatics, and either deep-fried to a crisp golden finish or slow-stewed in its own braising juices.

A Caribbean one-pot rice dish in which bone-in chicken is browned directly in dry-caramelised sugar, then slow-cooked with pigeon peas, coconut milk, and green seasoning until the rice absorbs all liquid and the bottom of the pot forms a lightly scorched, prized crust.

A Caribbean staple of multiple boiled ground provisions — dasheen, yam, plantain, green banana, breadfruit, sweet potato — served alongside sautéed flaked salted codfish seasoned with onion, garlic, hot pepper, and thyme.

Pumpkin Soup (Soup Joumou) is a hearty, spiced squash‑and‑beef broth with root vegetables, traditionally served as a celebratory dish on Independence Day in Haiti and the Eastern Caribbean.

A Caribbean punch of aged rum balanced by lime, sugar, water and a finish of Angostura bitters and nutmeg, built on the classic sour-sweet-strong-weak ratio.

Souse is a cold, lime‑bright broth‑based dish featuring tenderized chicken or sheep offal, onion, and allspice, traditionally served as a breakfast or main in Caribbean cuisine.

Deep-fried fritters made with whole titiwi — Dominica's endemic tiny transparent freshwater fish — suspended in a herb-seasoned flour batter and fried until golden and crisp.