3 dishes people actually cook in Dominica: what they are, how long they take, and what you need to buy.
What can you cook from Dominica? 3 traditional Dominica dishes, from Sancoche (45 min, the quickest) to Callaloo soup (125 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Dominica on the map. Drag to spin the planet.
Dominica national dish of young dasheen leaves stewed down with okra, coconut milk and salted pork until thick and green.
Dominican land crab meat seasoned with lime and local herbs, packed back into the cleaned shell and browned under the grill.
Dominica salt cod simmered briefly in a curried coconut-milk gravy with seasoning peppers and chive, eaten with boiled green bananas.
Copper documents three dishes from Dominica: Callaloo soup, Crab back and Sancoche. Garlic and onion each appear in more than one recipe. All three are boiled. One of the three needs an oven. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 5 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Dominica entries. Every ingredient list on this page is complete, with quantities, and free to read.
Sancoche is the quickest at 45 minutes. Callaloo soup is the longest at 125 minutes, most of it unattended. The median is 75 minutes — a weekend dish rather than a weeknight one.
Callaloo soup and Sancoche are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Dominica is part of Caribbean.
Countries close to Dominica on the globe — and close on the plate.
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