Creole Week takes place during the last week in October and one of its highlights is Creole in the Park. A family event that has become an integral part of Dominica’s Independence celebrations, Creole in the Park can be enjoyed each afternoon in Roseau’s Botanical Gardens. There are live music performances and stalls selling excellent handicrafts and great food. Traditional Creole cuisine is an essential ingredient of Independence merrymaking and, as well as the staple Dominican fare, this is a time when some lip-smacking seasonal dishes make a longawaited return to the menu.
Titiri is a tiny fish that is caught in the mouths of rivers at certain times of the year and only at particular phases of the moon.
The crayfish is another local delicacy, often prepared with coconut milk. Dominica’s rivers are full of crayfish and at this time of year you will also see them appearing on restaurant menus. The agouti is a land mammal that resembles a large guinea pig. Protected for most of the year, it may be taken by licensed hunters usually between October and January. Stewed agouti is ‘bush food’ that is considered a Dominican delicacy. The meat is dark, rich and extremely flavoursome. If you enjoy game meats, then you should definitely try it if you can. You may also come across manicou, an opossum, though it is a little less common. Regardless of season, iguana, crapaud (a large toad that is sometimes known as mountain chicken) and sea turtle are protected all yearround and should never be caught, killed or eaten.
Whatever your palate, there is sure to be something to get your taste buds in the party mood during the Independence Season.
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One such treat is crab backs. Few crab back cooks will reveal their recipes to anyone - they are closely guarded secrets, often handed down through generations. What we do know is that the flesh of the land crab is removed, mixed with a blend of spices and seasonings, and then stuffed back into the shell to bake in the oven. It is a delicious and spicy appetiser that is sure to get your mouth watering. Try a few different ones and see if you can identify the very best crab back cooks. Also look out for crab callaloo, which is a spicy potage of young dasheen leaves and large land crabs.
They are usually cooked whole in titiri ackra, a kind of fried and seasoned patty that is absolutely delicious.
INDEPENDENCE CUISINE
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n November 3rd, 1978 the Commonwealth of Dominica was granted full independence from Britain. Each year at this time, the island celebrates with several weeks of cultural activities, culminating in Independence Day itself. As part of these festivities, there is Creole Week, a wonderful period of music, song, traditional costume and dance that reaches its climax with the three-night World Creole Music Festival.
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