Mountain Chicken:

• Despite its name, Mountain Chicken is actually a local delicacy made from the legs of the giant ditch frog, which is native to the island. The meat is tender and often compared to chicken, and it is typically seasoned with local spices, then fried or stewed. This dish is a unique and traditional part of Dominica’s culinary heritage.

Callaloo Soup:

• Callaloo Soup is a hearty and nutritious dish made from callaloo leaves, similar to spinach, and often cooked with coconut milk, garlic, onions, and a variety of local spices. It can include meat or seafood, such as crab or salted cod, and is typically served with rice or dumplings. This flavorful soup is a staple in Dominican cuisine.

Accra (Saltfish Fritters):

• Accra are savory fritters made from salted cod (saltfish) mixed with a batter of flour, water, and seasonings, including onions, peppers, and herbs. The mixture is then deep-fried to golden perfection. These crispy and flavorful fritters are a popular snack or appetizer and are often enjoyed with a tangy dipping sauce.

Manicou (Opossum):

• Manicou is a traditional Dominican dish made from opossum meat. The meat is usually marinated with local herbs and spices, then slow-cooked or stewed until tender. It is often served with side dishes like rice, yams, or plantains. This dish offers a unique taste of the island’s traditional cooking methods and flavors.

Bakes and Saltfish:

• Bakes are fried dough balls that are crispy on the outside and soft on the inside. They are often served with salted cod, which is sautéed with onions, peppers, and tomatoes. This combination makes for a delicious and satisfying meal, commonly enjoyed for breakfast or as a snack. The sweetness of the bakes pairs perfectly with the savory saltfish.