A FOOD TRADITION

Kalinago Cuisine

Kalinago cuisine is associated with the Indigenous Kalinago community of Dominica, especially the island’s eastern territory, while reflecting wider Caribbean Indigenous foodways and centuries of exchange with neighboring communities. Staples include cassava, plantains, breadfruit, dasheen, green bananas, fish, shellfish and locally gathered or cultivated produce. Characteristic techniques include grating and pressing cassava, baking cassava preparations on a griddle, roasting or boiling ground provisions, and cooking seafood or meat in simple broths and stews. Recognizable examples include cassava bread, cassava pone and fish broth with ground provisions. Contemporary Kalinago cooking also overlaps substantially with Dominica’s wider Creole cuisine.

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