A FOOD TRADITION

Cocolo cuisine

Cocolo cuisine refers to the foodways associated with English-speaking Caribbean migrants and their descendants in Dominican coastal and sugar-producing communities, especially around San Pedro de Macoris and nearby eastern towns. It combines Caribbean staples such as plantain, cassava, coconut, salted fish, flour, beans, and rice with techniques including boiling, frying, baking, stewing, and making dumplings. Dishes and preparations associated with this tradition include fungi served with fish, domplines, and coconut-based stewed seafood; festive drinks and baked goods also form part of the cultural repertoire. The tradition is shaped by migration and creolization, so it overlaps with Dominican and wider Caribbean cooking rather than representing an isolated national cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.