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Dominica Food: 7 Must-Try Traditional Dishes of Dominica

Dominica Food: 7 Must-Try Traditional Dishes of Dominica

Dominica is an island country located in the Caribbean. The country is surrounded by what are essentially two territories of France: Guadeloupe and Martinique. Dominica is popular for its rainforest, beaches, mountains and waterfalls.

The population of the country consists largely of people of African descent, along with some Caribs, Europeans and people from India. Dominica’s cuisine is heavily influenced by Creole practices with many local dishes flavored by local spices.

Most Popular Dominica Dishes

The cuisine of Dominica resembles that of several other Caribbean islands such as St. Lucia and Trinidad. Widely consumed vegetables include tania, plantains, yams, rice, potatoes, and peas. Popular meats and poultry eaten in Dominica include chicken, fish and beef. Other widely used ingredients are onions, garlic, carrots, ginger and herbs such as thyme.

The country is also known to produce several exotic fruits such as bananas, papayas, coconuts, guavas, mangoes and pineapples. People in the country often drink fresh juices prepared using passion fruit, limes, grapefruit, tamarinds, oranges and guavas.

Here are the absolute must-try traditional dishes of Dominica, along with recipes to try for yourself.

Calypso Chicken

Calypso chicken is a type of chicken stew prepared using a mixture of chicken breast, ginger, onions, mushrooms, red wine, spices and cashews. While these are the widely used ingredients, there are also many variations of the dish. Some of the recipes also include ingredients like carrots, pineapple, hot peppers, raisins and lime juice.

The chicken breast is first marinated in garlic, thyme, salt, vinegar and pepper. The marinated meat is then cooked in a pan, and the juices are deglazed using wine and some water. It is then combined with sautéed vegetables and roasted cashews.

Reef Chicken

Reef chicken is a dish typically prepared with a mixture of chicken, ginger, dark rum, hot pepper sauce, mango chutney, garlic, cloves, cinnamon, lime juice, salt, brown sugar and pepper.

It is then brushed all over the chicken pieces and left to bake. The flavor of this dish is further enhanced by adding a smooth blend of rum and chutney on top of the meat.




Conconete, also known as masitas, are cookies that are generally prepared using a mix of flour, grated coconut, baking powder, sugar, ginger, cinnamon water and salt. Cinnamon water is made by boiling cinnamon sticks in water.

These rustic cookies are sold in almost all the corner stores (also known as colmados) in Dominica. It is usually recommended to consume them along with coffee, fruit shakes, or cocoa.



Callaloo is a soup that is prepared using a blend of leafy vegetables, including spinach or dasheen, salted meat, coconut milk, onions, yams, green bananas, peppers, and dumplings. The dumplings are made using cornmeal and flour. I

t is usually eaten on its own, however it can also be accompanied by avocado slices and toasted bread.

Also known as the official national dish of Dominica, callaloo is traditionally made during the carnival season. It can also be found in roadside bars and at local gatherings.

Chatou Water

Chatou Water

Chatou water is a one-pot dish that is prepared using dumplings, chopped octopus, and several other ingredients, including mixed vegetables. It is generally accompanied by a slice of garlic bread.



Sancocho is a stew prepared with chicken or beef and local vegetables such as plantains and cassava melon. To increase the flavor of the dish, a variety of spices and herbs are also added including garlic, cilantro, paprika and cumin.

People also often add a sauce prepared using tomatoes and onions over the top of the dish.

One can find many variations of this Dominica delicacy depending on the country. As well as Dominica, sancocho is also eaten in Colombia, the Dominican Republic, Cuba, Trinidad and Tobago, Ecuador, Panama, Honduras, Puerto Rico and Venezuela.

Sorrel Punch

Sorrel Punch

Sorrel punch is a popular drink that is prepared using sorrel (also known as dried hibiscus flowers). Other ingredients include lemon juice, lime juice, white rum and cloves or cinnamon sticks.

The plant is first boiled and mixed with several spices and a decent amount of ginger. Sorrel Punch is not only refreshing and sweet but is also quite healthy.

It is a popular drink at Christmas, but it can easily be found being served all year long in numerous restaurants in the country.

Mountain Chicken

Mountain chicken is a dish prepared using a species of frog that is innate to the region. The legs of the frog form the foundation of the dish. The dish is made by first frying the legs with several seasonings and spices. Once done, it is then accompanied by the local vegetables, including yucca, yams, plantains and pumpkin.

Mountain chicken was once considered the national dish of the country. However, with the endangerment of this species of frog, it was later changed to callaloo soup.


Manicou is a dish prepared using opossum, which is placed over a low fire or added to a stew. It is then accompanied by rice. This dish is flavored with several spices, although most restaurants in the country have their own unique mix of spices.

If cooked in a stew, it is generally cooked together with many local, fresh vegetables. People also add scotch bonnet peppers in order to add a little bit of spice to the dish.


Agouti is a dish prepared using an animal that resembles a squirrel or a guinea pig. It is innate to the region and is frequently made in the same way as manicou.

It is usually consumed in a stew along with a spicy curry sauce and several vegetables, making it a hearty dish.

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