Dominica: Homemade Coconut Punch


1 cup pasteurized egg product (or 4 egg yolks)
2 cups coconut milk
1 can sweetened condensed milk
1 teaspoon vanilla
2 cups white rum
freshly grated nutmeg

Cooking Instructions:

Make coconut milk: Grate the meat of 1 coconut, wrap it in a damp cheesecloth, and squeeze it over a bowl to extract the milk. Reserve the milk.

Transfer the cheesecloth-wrapped coconut to another bowl, open the cheesecloth, and pour 1/4 cup boiling water over the coconut.

Combine the egg product, the coconut milk, the sweetened condensed milk and the vanilla in a large mixing bowl and blend until thoroughly combined and frothy.

Add the rum to the milk mixture and blend well. Pour the Coquito into clean glass bottles and refrigerator for at least one hour – the flavour continues to improve, the longer it rests.

Serve in punch cups with a grating of fresh nutmeg.

Dominica: Curried Goat


2 lbs goat meat
3 onions
1 bunch herbs of your choice
1 garlic clove
1 dessert spoon salt, or salt to taste
1/2 lb carrots
2 tbsp curry powder
1 tsp sugar
2 tbsp tomato ketchup
1 tbsp fat (butter)

Cooking Instructions:

Cut meat in pieces. Fry lightly in fat (butter) in a large pot.
Add curry and simmer in water with seasoning until meat is nearly tender about 1 1/2 hours.

Dice carrots and add to pot. Continue cooking unit meat and carrots are both tender.

Dominica: Chicken Pelau


1/3 cup vinegar
1 teaspoon salt
11 ounces bone-in chicken pieces
salt and pepper to taste
1 teaspoon vegetable oil
3/8 onion, diced
5/8 clove garlic, crushed
2/3 cup uncooked white rice
1/8 teaspoon dried thyme
1 tablespoon and 1 teaspoon curry powder
1-1/3 cups water

Cooking Instructions:

In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper.

Discard vinegar, and set chicken aside. Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned.

Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.

Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.

Servings: 6

Dominica: Caribbean-Style Crabs


8 tbs. Butter
4 Scallions chopped
1-2 tsp. chopped garlic
1 hot green chili – finely chopped and seeded
1 tbs. Curry powder
¾-1 LB crab meat – shredded
2 tbs. Chopped fresh coriander leaves
2 tbs. Finely chopped parsley
Salt & freshly ground pepper
6-8 tbs. crab liquid or clam broth
2 cups Bread crumbs

Cooking Instructions:

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted.

Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley.

Add salt, pepper and crab liquid (if more is needed, add melted butter).

Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400°F about 10 minutes or until browned.

Dominica: Stuffed Breadfruit


1 Whole breadfruit
1 onion
2 Clove garlic, crushed
1 tablespoon butter
1 lb. Salt beef, pork or pig-tail
1 hot pepper
2 teaspoon flour

Cooking Instructions:

Boil breadfruit whole, covered with water in large, covered pan for 15 minutes. Remove from fire and place in greased pan in hot oven and bake for about ¾ hour or until cooked when pricked with a skewer.

Remove for oven and dig out center or heart. While breadfruit is baking, make a stew with beef or pigtail.

First cut into pieces. Put butter into pan over heat and saute garlic, and onion for 1 minute. Add pork or beef and hot pepper and about 2 cups water. Simmer slowly until tender.

Then make a runny paste with flour and some warm water – thicken gravy and let simmer for another 5 minutes. Fill centre of breadfruit with mixture.

Then cut into slice and serve, spooning balance of stew over breadfruit is serving plates.

Dominica: Dumplings (Domplin)


1 1/4 cup of all purpose flour
Or a combination of:
1 cup of flour and 1/4 cup of cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup of water

Cooking Instructions:

Add water (a little at a time) to form dough. Dough should be very firm; not sticky or too soft. May add spoonfuls of flour or water if needed to get the right consistency.

Dough is ready when mixture forms a ball and sides of the bowl is clean. Let the dough rest for about 5 minutes, covered with a damp cloth, then divide into little even balls (about 8).

Prepare boiling water in a big pot (about 8 to 10 cups) with 2 teaspoons salt (or your taste), 1 clove of garlic, mashed and 1 teaspoon oil.

Flatten each ball in the palm of your hands and shape round edges with your fingers. Drop them carefully into the boiling water and after a few minutes they will float to the top.

Stir them around and push them down a few times to make sure all sides are cooked. They should be done in 10 to 12 minutes.

Dominica: Caribbean Reef Chicken


2 broiler/fryer Chickens – halved
½ tsp. Salt
¼ tsp. Pepper
½ cup Dark Brown Sugar
4 tbs. Dark Rum – divided
1 tbs. Lime Juice
2 tsp. Lemon Pepper
1 tsp. Ginger
½ tsp. Cloves – ground
¼ tsp. Cinnamon
¼ tsp. Garlic powder
2 drops Hot pepper sauce
10 oz Chutney – mango
Lemon – sliced
Lime – sliced

Cooking Instructions:

Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Dominica: Banana and Mango Bread


1 cup Butter
1 1/4 cup Packed Brown Sugar
3 Eggs
3 cup Self-raising flour (self-raising cake/pastry flour)
1/2 tsp. Salt
½ tsp. Cinnamon
¼ tsp. Grated Fresh Nutmeg
1 ½ Mashed Ripe Bananas
1 Small Ripe Mango (mango should be peeled and pureed)
1 cup Golden Raisins
½ cup Chopped Walnuts

Cooking Instructions:

In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree.

Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans.

Bake at 350 degrees for 50 – 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.

Dominica: Mountain Chicken – National Dish


6-8 Frogs (Crapaud)or 12 to 16 legs (Ideally Fresh)

2 pegs garlic

2 tsp salt

1/4 tsp pepper(Hot crushed)

1 small onion (sliced)

1 tsp vinegar

1 Lime sliced in two

1/4 tsp thyme (chopped)

1/4 cup flour

1 tbs butter

1/4 cup fry oil

1 cup water

2 dasheen (cut into 4 pieces)

2 yams (cut into 4 pieces)

1/4 tsp salt

1 green pepper (sliced)


Only the legs of the Mountain chicken are used. Wash the Mountain
chicken and remove the skin by cutting and peeling it away with a
knife, (as you would chicken). Wash with lime then rinse it with
cold water.

Season mountain chicken legs with garlic, pepper, vinegar, thyme.
Let stand for 2 hours so that seasoning may absorb.

Pat legs dry with a clean towel, then roll in flour and prepare
to fry.

Before frying, heat the fryer oil, make sure the oil is very hot
(almost smoking). Place legs in the hot oil and fry until golden
brown. Let it stand in a bowl.

Gravy Preparation:

Take 1 table spoon oil, add butter, melt and add onion. Saute,
then add 1 cup of water. Bring to a boil

Next, add flour to thicken the gravy, let it simmer under medium
fire for approximately 5 minutes

Add the mountain chicken legs to the pot of gravy, stir and simmer.
(I am pretty sure this would have helped the dish a bit but I did
not do this for the sake of the photo.)

Provisions Preparation:

Peel and clean provisions, boil in salt water. Add green pepper.
Boil provisions until tender, but not crushed. Test it by sticking
it with a fork.

Serve with white rice, rice & peas and mountain chicken

Serves: 4 Adults

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