A FOOD TRADITION
Dominica Creole Cuisine
A Creole cooking tradition shaped by Kalinago, African, European, and Caribbean influences, centered on provisions, seafood, meats, soups, and coconut-based sweets.
Dishes linked to this cuisine
25–35 of 35
Pelau
A Dominican Creole one-pot rice dish made with caramelized sugar, pigeon peas, chicken or other meat, and aromatics, often enriched with coconut milk.
Plantain Porridge
A thick Caribbean porridge made by cooking grated or mashed plantain with coconut milk, water, sugar, and warming spices.
Provision and Saltfish
A Dominican Creole meal of boiled ground provisions served with seasoned salted cod and aromatics.
Roasted Breadfruit and Saltfish
Roasted breadfruit is served with seasoned salted cod in a traditional Dominican Creole preparation.
Saltfish Accra
Accra is a seasoned saltfish fritter made from salted fish mixed with flour, aromatics, and pepper before being fried.
Saltfish and Bakes
Salted fish is cooked and served with fried or baked wheat-flour dough rounds known as bakes.
Saltfish Cakes
Saltfish cakes are seasoned cakes of salted fish and mashed potato, often bound with flour and fried until crisp.
Sancoche
A Dominican Creole one-pot stew combining meat or poultry with root vegetables and, in some versions, dumplings.
Sweet Bread
Sweet bread is a Bajan enriched bread made with wheat flour, sugar, butter, and commonly coconut and raisins, then baked until tender and golden.
Tamarind Balls
A no-bake Caribbean sweet made by mixing tamarind pulp with sugar and rolling the mixture into bite-sized balls.
Titiwi Cakes
Titiwi Cakes are seasoned small-fish fritters from Dominica, made by combining titiwi fish with wheat flour and aromatics before frying.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.