Dominica’s cuisine is similar to that of other Caribbean islands, particularly Trinidad and St Lucia. Like other Commonwealth Caribbean islands, Dominicans have developed a distinct twist to their cuisine.
The national dish of Dominica is Mountain chicken but in recent times, they have changed to callaloo.
Breakfast is an important daily meal, typically including saltfish, dried and salted codfish, and “bakes,” fried dough. Saltfish and bakes are combined for a fast food snack that can be eaten throughout the day; vendors on Dominica’s streets sell these snacks to passersby, together with fried chicken, fish and fruit and yogurt “smoothies”. Other breakfast meals include cornmeal porridge, which is made with fine cornmeal or polenta, milk and condensed milk and sugar to sweeten. Traditional British-influenced dishes, such as eggs, bacon and toast, are also popular, as are fried fish and plantains.
Common vegetables include Plantain, Tania (a root vegetable), Yam, Potato, rice and peas. Meat and poultry typically eaten include chicken (which is very popular), beef, and fish. These are often prepared in stews with onions, carrots, garlic, ginger and herbs like thyme. The vegetables and meat are browned to create a rich dark sauce. Popular meals include rice and peas, brown stew chicken, stew beef, fried and stewed fish, and many different types of hearty fish broths and soups. These are filled with dumplings, carrots and ground provisions.
The Caribbean Melting Pot 
