Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island. 
Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and "tasty bakes" which are fried dough made with flour, water and sugar or sometimes salt, along with cold drinks. The island produces numerous exotic fruits, including bananas, coconuts, papayas, guavas, pineapples, and mangoes which can be eaten as dessert and be pureed or liquefied.
Typical meals include rice and peas, brown stew chicken, curry goat, fried plantains, oxtail, cowfoot, stew peas and hearty soups.
Dominica's national dish is the mountain chicken, which are snares of the legs of a frog called the Capaud, which is endemic to Dominica and Montserrat. Found at higher elevations, it's a protected species and can only be caught between autumn and February.
Rivers flowing down from the mountains provide Dominica with an abundant supply of freshwater. Drinks include rum punch and freshly made smoothies.
Dominica tea culture has a long history. Many traditional medicinal teas have origins with the original Carib culture of the island. Dominica brews its own beer under the Kubuli label.
- Hyacinth I.R. Elwin; Loye Barnard, Sylvia Duckworth, Lennox Honeychurch (1998). A Taste of Nature Island Cooking: Dominican Cuisine. Macmillan Education. ISBN 978-0-333-71970-1.
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