caribbean
Explore 117 foods connected to Dominica, from everyday staples to rare local specialties.
Start with Dominican Goat Water →
The local shortlist
5 editor-selected foods for understanding the place through what people eat.
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The full directory
117 foods in this view. Filter by category, type, rarity, or search every recorded name.
Dominica
Goat Water
A popular Dominican stew made from goat meat; slow-cooked with onions, garlic, herbs, and ground provisions; a hearty, flavourful one-pot meal; a popular dish in Dominica; the goat water of Dominica; a rich, dark, meaty stew; a Caribbean classic.
Dominica
Green Seasoning
A blend of coriander, thyme, green onions, garlic, and Scotch bonnet peppers; the foundation of Dominican cooking; used to marinate fish, meat, and poultry; the African tradition of using seasoning herbs endures in Dominican kitchens; the green seasoning of Dominica; the soul of island cuisine; the base of every pot.
Dominica
Provisions
The core starch of the Dominican diet; includes dasheen (taro), yam, tannia, sweet potato, eddoes, and green bananas; often boiled, steamed, or mashed and served alongside stewed meat or fish; root vegetables and starchy fruits eaten daily; the provisions of Dominica; the carbohydrate base of island cuisine; a Creole staple.
Dominica
Pelau
One-pot rice dish with pigeon peas, chicken or meat, vegetables, and coconut milk; colored with caramelized brown sugar; a popular dish in Dominica; the pelau of Dominica; a hearty, sweet and savoury one-pot meal; a Caribbean classic.
Dominica
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Dominican cuisine; sold at the Saturday Roseau Old Market; used on everything from fish to bakes; the pepper sauce of Dominica; the heat of the island; a versatile condiment.
Dominica
Pumpkin Soup
A thick, creamy soup made from local pumpkin; simmered with coconut milk, herbs, and spices; a popular Dominican dish; sold at the Roseau market; the pumpkin soup of Dominica; a velvety, comforting soup; a Caribbean classic.
Dominica
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; a popular meal in Dominica; served with stewed chicken, fish, or meat; a staple of the Dominican lunch; the rice and peas of Dominica; a Caribbean comfort food; a versatile accompaniment.
Dominica
Roti
Flaky, pastry-wrapped pockets filled with seasoned chicken, beef, vegetables, or goat; perfect for lunch; reflects the East Indian influence on the island's cuisine; a popular street food in Dominica; the roti of Dominica; a Caribbean-Indian fusion; an everyday food.
Dominica
Souse
A clear, savory broth typically made from pig trotters (feet); seasoned heavily with lime, cucumber, pepper, and herbs; a pickled meat dish, usually pork or chicken, flavored with lime juice, onions, and hot peppers; generally eaten as a snack or appetizer; traditionally consumed on Saturdays; the souse of Dominica; a tangy, gelatinous treat; a weekend staple.
Saint Vincent and the Grenadines
A Vincentian fish blaff: fish gently poached in a sharp broth of lime, onion, garlic, hot pepper, and herbs, producing a light but intensely seasoned island dish.
Dominica
A filling and delectable fish broth known as braff locally; prepared as a one-pot meal with fresh fish, onions, garlic, lime, seasoning peppers, hot peppers, and various herbs and spices; the most enjoyable part is the gravy; a traditional Caribbean dish; the fish braff of Dominica; a spicy, restorative fish stew; a coastal favourite.
Trinidad and Tobago
Whole fish simmered with provisions, dumplings, lime and pepper into a thin, hot, restorative soup.
Jamaica
Johnny cake
Round of flour dough fried until it puffs and browns, split and filled with saltfish, callaloo or fried plantain for breakfast.
Montserrat
Anguillian Goat Water
Montserrat's national dish: a thin, deeply seasoned goat stew simmered with onion, tomato, herbs, and spices, traditionally cooked over a wood fire and served with breadfruit or other provisions.
Dominica
A traditional Dominican meal made with green bananas (known locally as green figs) and salted codfish; seasoned with onions, peppers, and garlic; often accompanied by boiled eggs or avocado; a staple of Dominican cuisine; the green fig and saltfish of Dominica; a hearty, savoury dish; a Caribbean classic.
Saint Lucia
The national dish of Saint Lucia; green bananas (known locally as green figs) boiled and served with salted cod that has been rehydrated, flaked, and cooked with onions, peppers, tomatoes, and local spices
Antigua and Barbuda
Shadon beni, chive, thyme, garlic, pimento pepper and onion blended with vinegar into a green marinade base.
Grenada
Callaloo Soup
Grenadian soup made from dasheen (taro) leaves, coconut milk, and often slivers of land crab meat; the dasheen leaves are the island's favorite greens; a memorable Grenadian specialty served in many restaurants; thick, green, and deeply flavored with spices; the signature soup of the Spice Isle.
Grenada
Cocoa Tea
Rustic, dark hot chocolate brewed from grated raw cocoa sticks, hot water, milk, cinnamon, and fresh nutmeg; tastes nothing like supermarket hot chocolate — richer, slightly oily, with a faint bitterness that wakes you up; sold at morning market stalls in St. George's; solid cocoa sticks available from spice vendors; the morning ritual of the Spice Isle.
Grenada
Fry Bake
Fried bread dough, golden brown and puffy; the standard breakfast bread of Grenada; served with saltfish souse, cheese, sausage, or shark
Grenada
Macaroni Pie
Baked macaroni and cheese, the standard side dish of Grenada; elbow macaroni baked with cheese, milk, eggs, and sometimes hot pepper; a Caribbean comfort food; served with grilled fish, chicken, or pelau; found at every local restaurant; the macaroni pie of the Spice Isle; a staple side.
Grenada
Pelau
One-pot rice dish of Grenada; chicken coated in caramelized brown sugar, then simmered with pigeon peas, coconut milk, sweet peppers, carrots, and celery; the sugar gives a hint of sweetness and the coconut milk gives a distinctive flavor; the workhorse of Grenadian home cooking; served as a full plate lunch with pumpkin or callaloo on the side.
Grenada
Provisions
Boiled root vegetables and starchy staples of Grenada; includes breadfruit, yams, dasheen, tannia, green bananas, and sweet potatoes; the carbohydrate base of Grenadian cuisine; served with stewed meats, fish, or saltfish; a staple at every meal; the provisions of the Spice Isle; the foundation of Caribbean cooking.
Grenada
Roti
Thin, pliable flatbread wrapped around heavy portions of curried chicken, goat, potato, or conch (lambi); the standard working lunch across Grenada; influenced by Trinidad's Indo-Caribbean tradition; messy, intensely flavorful, and highly portable; found at small storefronts near the market in St. George's; the lunch of the Spice Isle.
Grenada
Rum Punch
Grenadian rum punch made with local rum, fruit juices (lime, orange, pineapple), nutmeg, and bitters; a refreshing tropical cocktail; Grenada's rum is among the Caribbean's finest; served at every beach bar and restaurant; the cocktail of the Spice Isle; garnished with fresh nutmeg.
Guyana
Green seasoning
Fine-leaf thyme, eschallot, culantro, garlic and wiri wiri blitzed into a green paste that every pot of meat is marinated in.
Guyana
Pepper sauce
Wiri wiri and scotch bonnet peppers ground with vinegar, garlic and mustard into a fierce condiment kept on every table.
Guyana
Pepperpot
Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.
Guyana
Souse
Pig's foot and ear boiled, sliced and pickled cold in lime, onion, cucumber and wiri wiri pepper.
Jamaica
Ginger beer
Fresh ginger grated and steeped with lime and sugar until it turns fiercely hot, then strained and chilled.
Jamaica
Chicken marinated for a day in pimento, scotch bonnet, thyme and escallion, then smoked slowly over pimento wood on a grate laid across a split oil drum.
Saint Kitts and Nevis
Black Pudding
Spiced sausage of pig's blood and rice eaten as a morning snack; a cookshop breakfast classic; rich, herby, slow-simmered, and spooned beside souse on Saturday mornings; every cookshop has its own secret blend of thyme, scallion, and pepper; reflects plantation-era resourcefulness; the black pudding of Saint Kitts and Nevis.
Saint Kitts and Nevis
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Kitts and Nevis; goat thrives in the climate and suits the island's love of slow-cooked, highly seasoned stews; served with roti or rice; the curried goat of Saint Kitts and Nevis; a Caribbean-Indian fusion; a hearty, spicy main.
Saint Kitts and Nevis
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Kitts and Nevis; elbow macaroni baked with cheese, milk, and eggs; a staple of Sunday lunch and local restaurants; a Caribbean comfort food; the macaroni pie of Saint Kitts and Nevis
Saint Kitts and Nevis
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; a standard side dish in Saint Kitts and Nevis; served with grilled fish, stewed meats, or lobster; a staple of island cuisine; the rice and peas of Saint Kitts and Nevis; a Caribbean comfort food; a versatile accompaniment.
Saint Kitts and Nevis
Sorrel
Drink prepared by steeping the petals of the sorrel (roselle) plant, a species of Hibiscus; the red-coloured liquid is flavoured with ginger, cinnamon, clove, and lime; rum can be added to make it alcoholic; a traditional Kittitian drink, especially at Christmas; the sorrel of Saint Kitts and Nevis; a festive, tangy beverage.