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2nd Annual Edition

Dominica’s Premier Hotel

The Waterfront Restaurant An Exquisite Taste Of Dominica

Bala's Bar Altogether Relaxed. The Most Celebrated Happy Hour Fort Young Hotel, P.O. Box 519, Victoria Street, Roseau, Dominica Tel: 767-448-5000 • Fax: 767-448-5006 •










INFORMATION 4. Editors Welcome

6-7. Dominica &

Roseau Map Pages 12-13. Directory of Establishments

FOOD & DRINK PROFILES 20-54. Roseau & Environs 54-63. Portsmouth & Environs 64-71. East Coast 72-78. West Coast 82-83. South West Coast 86-87. Roseau Valley


30. Merle’s Traditional Pork Souse

31. Pam & Davis Lasagne/Lasagna Casserole 39. Tannia Accras 42. Fae’s Fish in Creole Sauce 48. Grilled Rack of Lamb with Pinot Noir Marinade 48. Provision Pâté 49. Lite Fruit Cake 50. Fortress Delight Cocktail 52. Barana Breeze Frozen Mojito 53. Lentil Patties 63. Jennifer’s Dukuna & Banana Balls 64. Rudy’s Obama Special Rum 70. Kanki Kalinago Recipe 72. Earl Etienne’s River Lime Braf 75. Plantain Cheese and River & Sea Hot Pot 79. Titiwi Accra 88. Rum Marinated Pork Kebabs 88. Shrimp Salad







EDITORIAL FEATURES 8-11. Introduction to Dominica’s Food & Drink 14. Friday Night is BBQ Night 15. Weekly Events Listing 16-17. Island Bars 18. Look out For! 24-25. Roseau Market with Paul 27. Karls Home Grown Pepper Sauce 29. The Coalpot 32. Mr Popeye 36. The History of Josephine Gabriel & Company Ltd 39. Abilities Unlimited Workshop for the Blind 44-45. Belfast Estate Rums 46-47. S.H.A.P.E - Coffee Production Cycle 51. The History of Fort Young 56-57. Eat Fish in School Programme 68. Dominica Organic Agriculture Movement 69. Saltfish 71. Before Creole-Kalinago Heritage 76. Cochrane Rabbit Festival 78. Titiwi Fest 80. Dominica Herbs 81. Conch Blowers 84. Sheep Conservation 90. Four Exotic Fruits 94-95. Highly Recommended, Dominica’s Snackettes


66. Chef Albert Anthony Joseph 82. Chef Vincent Binet

92. Chef Flloyd Bell 92. Chef Norman Thompson.


19. Bello 38. Sure LifeSava 43. Belfast Estate Rums

68. Nature Fresh 73. Shillingford Estates 89. Nature Isle Tropical Gourmet.





Benvenuto. Bienvenido. Bienvenue. Willkommen.



Dear Readers, “Byen vini”, welcome to the second edition of Dominica Food & Drink Guide. This year we have an even bigger guide, packed with new venues, recipes and features. More than just an establishment listing, Dominica Food & Drink Guide 2009 is a celebration of our delicious culinary heritage. It is also a tribute to the island’s farmers, fishermen, proprietors, bar & restaurant workers, and the organisations working to secure a future for agriculture and fisheries in Dominica. My fondest memories of growing up are often linked to food. Juicy, freshly picked mangoes and kenips and weekend visits to relatives in the country with the table covered with nutritious dishes such as fig pie, stewed chicken, fried fish, provisions, black pudding, pelau and curried goat. Producing this guide has rekindled these memories and led to new discoveries. It has also given me a greater appreciation for the fertility of our land and the talented and industrious people who create wonderful dishes and products from its natural bounty. Continuing the spirit of last year’s 30th anniversary of independence, “Celebrating The Journey Together”, this magazine is an immense team achievement. My sincerest thanks to all our participants, contributors and publishing team for making this possible once again. And most of all to you our readers, thank you for taking the time to read and explore. I hope you discover something tantalising and tasty within these pages and around the island. “Mange Dominik” and “Bon appétit”! Note: This magazine is distributed throughout the island free of charge. If you aren’t in Dominica, copies can be ordered online at Also check the website for upcoming events, special offers and more.


Editor In Chief Celia Sorhaindo


The Big Cheese Gulliver Johnson Art & Design Director Janie Conley Graphics Consultant Nigel Francis Webmaster Chris Maisey Contributors Delroy Williams (NAYA), Terri Henry, Elise Johnston-Agar (SHAPE), Takafumi Konaka (JICA), Carol Sorhaindo, Rupert Sorhaindo Acknowledgements Special thanks to: Kerwin Sorhaindo, Lennox Honychurch (Old Fort Young photograph), Alix Sorhaindo, Anne Jno Baptiste (use of Papillote grounds), Caryl Registe, Sai Sivanesan (Nature Island Tropical Gourmet photographs), Food Stylist Signe Langford (Nature Island Tropical Gourmet recipes and food design) and the many other individuals who gave their time, encouragement and support

Dominica Contact Celia Sorhaindo Tel: (1) 767 449 3731 (1) 767 613 5070 CREATED & PUBLISHED BY Leeward Consultants & Assoc. Ltd. P. O. Box W343, Woods Centre, Antigua.

Tel: (1) 268 725 4663 Tel: (1) 268 720 4663 The contents of this publication are protected by copyright, owned by the publishers Leeward Consultants & Associates Ltd. No reproduction of this publication or its contents is possible in whole or part without prior written consent. All Rights Reserved. Copyright Š Leeward Consultants & Associates Limited. 2009

ISSN 1998-9008

Capuchin Vieille Case Savanne Paille


Douglas Bay

Cabrits National Park


Portsmouth Picard

Woodford Hill Wesley

Indian River


Morne Diablotin National Park Melville Hall Airport

Northern Forest Reserve

Hatton Garden


Carib Territory



Central Forest Reserve Castle Bruce

Salisbury Mero Layou River

St. Joseph

Emerald Pool



Pont Casse

Jimmit Mahaut

Morne Trois Pitons National Park


Massacre Canefield

Laudat Morne Daniel


Freshwater Lake

Trafalgar Falls

Woodbridge Bay




Newtown Citronniere Castle Comfort Loubiere

La Plaine

Wotten Waven Boiling Lake

Giraudel Delices Point Mulatre


Pointe Michel

Galion TĂŠte Morne

Soufriere Scotts Head

Stowe Grand Bay


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Windsor Park Sport Stadium


East Bridge

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West Bridge


Dominica. Wai’tukubuli. The Nature Island


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Fort Young

State House






Dominica’s food and drink is of course influenced by the heritage and ancestry of Dominicans themselves. Amerindians, West Africans, Europeans, East Indians, Middle Easterners – all key ingredients - and what a delicious dish we have become.

First to settle here were adventurous Amerindians who travelled in dug-out canoes from South America up the Lesser Antilles island chain. Though simple farmers, they were excellent hunters and fishermen, and would probably have survived on a diet of root crops, cassava, agouti, iguana, fish and crustaceans. From the 18th Century, slaves from West Africa combined tribal heritage with the influences of their European captors to create a unique culture of their own. French Creole is a fusion of Africa, the Caribbean and France, and is still very much alive in Dominica today. It thrives in the form of language, colourful costume, folk music and

would combine all their ingredients in a large iron pot, season them with peppers, thyme, celery and parsley, and cook the whole thing over an open fire. Braf is a very nourishing dish that is often flavoured with smoked meats or fish.

dance - and of course, supremely delicious food. The culinary influences of France that helped to shape Dominica’s Creole cuisine included the use of seasonings to flavour vegetable and meat dishes. Today seasoning peppers and hot scotch bonnet peppers are grown throughout the island. Garlic, root ginger, fresh thyme, parsley and celery are commonly used in combination to prepare meats for cooking as well as to flavour a variety of dishes. Fresh limes are also used to ready chicken and fish for the pot.

as well as vegetables such as carrots, green beans and cabbage. Young dasheen leaves are used to make calalou soup, a favourite in Dominica and across the Caribbean. During the hunting season (usually October to January) this dark green soup is often served with land crab. Other very traditional soup dishes include pumpkin, cow’s foot , shatou water (octopus), fish water, and goat water.

One of Dominica’s oldest dishes is the ‘one-pot’ braf, which harks back to the days when slaves

Dominican cooking makes use of locally-grown foods, more and more of which are being farmed using organic methods. A very common crop, and a staple of the Dominican diet, are ground provisions which are grown all across the island. These root crops include dasheen, tannia, yam, taro and sweet potato and are sometimes accompanied by green bananas (known as figs)

Dominica’s fishermen catch a variety of species, depending on the season and the tactics employed. Those heading out in boats will often return with catches of tuna, marlin or dorado (also



known as mahi mahi, and locally as dolphin or dowad). Spiny lobsters are caught inshore using Gourmet Italian Mini Pizza Selection hand-made pots, usually to order for restaurants Chefs Omar Tagliaventi & Giuseppe Ortone, Eliseo Martinez, Bussola. and hotels.Ristorante During theLahunting season, you will also see fresh river crayfish on the menu. 4 Servings Traditional lunch remains an essential part of a pizza base dough Margherita Pizza Topping typical Dominican day. Most local eateries offer 175 g. Plain White Soft Flour 300 g. Mozzarella cheese a choice of fish, chicken, lamb or pork lunches ½ tsp. Salt 190 g. Tomato sauce rice, ground provisions, which usually include andFresh a selection fresh vegetables. Other lunch 1 tsp. Easy Blend Dried Yeast 20 Basil of Leaves options include Pelau, which is a highly-flavoured 1 tbsp. Virgin Olive Oil rice dish that is often made with chicken. Or how you can also add parma ham (thinly 120 ml. Water about curried goat - another very popular, spicy sliced) or create your own toppings Method: Sieve flour, yeast and salt into a bowl. Make a well in the centre, add olive oil. Slowly add water, mix to a dough using your hands as you pour. Wipe the bowl clean with the dough adding a spot more water to clean edges of bowl. Transfer the dough to a flat work surface. There should be no need to flour the surface. Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). Cover the dough with an upturned bowl or transfer to a clean bowl and cover. Leave the dough until it has doubled in bulk, (after about 1 hour at room temperature). When dough has risen, preheat the oven to 200ºC (390ºF). Sprinkle work surface generously with flour, place dough onto surface. Knock out all the air, then knead for a couple of seconds. Begin shaping pieces of the dough into balls. Dust rolling pin with flour and roll the dough balls into circles approximately 4 or 5 cms in diameter. Add desired toppings and bake for 15 minutes. Panzerotti: You can chose to fry the pizza dough and make Panzerotti. Roll dough into 10 cm circles, add toppings, then fold pizza base in half to make a half moon. Deep fried for 2 minutes.

PRACTICALITIES If you are planning to dine out it is always best to call ahead, especially for dinner or if you’d like something special like lobster. Be prepared for many small and mid-size eateries closing on Sundays and be aware many do not accept credit cards 10

meat dish. Dominicans really enjoy their food and there is no better testimony to this comestible love affair than a traditional local lunch. And if a Dominican lunch is too filling, then seek out some of the many alternative Creole specialities. Sancoche is made with coconut milk, provisions and codfish. It is light and absolutely delicious. Ackra is a seasoned, fried fritter that is usually made with codfish, tannia or titiwi, a small fish that is caught at river mouths during certain times of the year. Another seasonal offering is crab back. The flesh of a land crab is mixed with a secret blend of spices and served

hot in its shell. This is an absolute must if you are visiting at Independence time. Roadside snackettes and barbeques offer a mouth-watering variety of dishes. The wonderful aroma of barbeque chicken, pork ribs or plantain will rarely fail to tempt passers-by. Snackettes usually offer appetisers such as fried fish or chicken, and bakes, which is a fried flour and water dough that is filled with codfish, tuna or cheese. Roti is an Indo-Caribbean dish that is made of flat bread stuffed with a mixture of curried vegetables, chicken or fish. It is a simple,

inexpensive and tasty meal that is very filling. Vegetarians will have few problems finding good food to eat in Dominica. With an abundance of fresh fruits, ground provisions and vegetables, the choice is extremely varied. Tannia ackra, rice and peas, fried plantain, breadfruit puffs, vegetable sancoche and macaroni cheese are all very common vegetarian bites. Wherever you dine, you will usually find a selection of freshly-made fruit juices to complement your meal. Popular drinks include grapefruit, passionfruit, orange, lime, pineapple and guava.

Look out for sorrel beverage at Christmas time. Local rum punches or Kubuli, Dominica’s awardwinning lager beer, are refreshing alcoholic alternatives. For hot drinks, try a bush tea or a cup of Dominica’s home grown coffee. From as far a field as South America, Africa and Europe, Dominica’s culinary heritage is a synthesis of people and cultures as well as the richness of its natural environment. Whether you are lucky enough to live here or are just visiting, take time to discover the delights of Dominica’s cuisine as well as the marvels of the island itself.



Food & Drink Guide Directory of Establishments 21

AC Shillingford


448 2481

Doreen’s Snackette


613 2698


ACS 7-11


448 0413

Douglas Snackette


445 5253


Adaj Restaurant


445 6535


445 6758

All Nations Bar & Rest. Newtown



D’s Tropical Flowers & Fruits

Anchor Rest. & Bar

Woodbridge Bay 225 6113


Escape Beach Bar & Grill


275 7997


Anchorage Hotel

Castle Comfort

448 2638


Evergreen Hotel

Castle Comfort

448 3288


Archbold Tropical Research & Ed. Centre


449 3026

Fallsview Guest House Trafalgar Restaurant & Bar

448 0064


Archipelago Wines & Spirits


448 3394

Finish Line Bar & Rest. Jimmit

265 8026

Artemis Bar


276 0371

Fort Young Hotel


448 5000



448 3221

Fruits Plus


448 6811

Atlantic View


277 0893

Garage Bar & Grill


448 5433


448 3389


449 8800


60 59


41 22 58 77 65 35 26 40 12

449 8339


Bamboo Restaurant


445 8537

Barana Breeze Bar & Grill

Garden Chinese Restaurant

Castle Comfort

448 2188

Big Mama’s


Garraway Hotel Balisier Restaurant

Big Mamas Kitchen


445 3456


Big Papa’s Sports Bar & Portsmouth Restaurant

445 6444


Blue Bay Restaurant

445 4985


Hollywood Classic Barrel & Bamboo Bar

Pointe Michel

285 2323


Hot Pot Rest. & Bar


277 5267


Brothers Chinese Rest. Picard

445 3755

Cabrits Dive & Café


295 6424

Callaloo Restaurant


500 2199

Campeche Bar Cuisine Grand Bay

276 1370

Carews Limelite Restaurant & Bar


612 9263

Caribantic Bar & Grill

Scotts Head

Cartwheel Café


448 5353

Chef Restaurant


440 5885

Chez Wen Cuisine

Scotts Head

448 6668

CIS Enterprises


448 0474

Cocoa Town Café


277 4265

Cocorico Café Rest.


449 8686

Comfortel De Champ


445 4452


449 6513

Grand Bay

446 3955

Coral Reef Rest. & Bar


445 7432

Cornerhouse Café


449 9000

Cove, The


440 2683

Davo’s Grocery & Bar


448 3859

Connie’s Mero Beach Bar Cool Breeze Rest.

Domcans Guest House Castle Bruce

445 7794

Guiyave Restaurant & Roseau Patisserie Heavens Best Savanne Paille Restaurant

448 2930 445 6677

House of BBQ



Iguana Café


277 2535


Indian River Bush Bar Portsmouth & Restaurant

245 6332

Indigo Gallery & Bush Café


445 3486

iRoc Subs & Pizza


440 4768


Island Food


265 7584


Islet View Restaurant & Bar

Castle Bruce

446 0370



440 4837

JR’s Bar & Grill


245 8389

Jungle Bay

Point Mulatre

446 1789

41 22 66

Kai Woshe Restaurant Delices & Bar

446 1688

Kato’s Kubuli Bar

Woodbridge Bay 448 3192


Kokonutzs Bar



La Maison Restaurant Roseau

440 5287

La Robe Creole


448 2896

Le Café Desiderata


448 6522


445 7291

Food & Drink Guide Directory of Establishments Le Flambeau

62 Restaurant 22 Lester’s BBQ 27 Lindo Mart

M & S Providence

77 Mam’s

87 & Bar


448 3472


225 2541

65 Riverside Café

La Plaine

446 1234


440 7775


285 9880

Scotts Head

448 7851


449 8176

Saaman Gardens


449 0900

Sandra’s Delights


277 6987

Scotts Headquarters

Scotts Head

440 4478

87 Screw’s Sulphur Spa

Wotten Waven

440 4478

83 Sea Lounge 69 Silks Hotel


440 6973


445 8846


445 5211

83 Spotlight Bar

Grand Bay

225 8866

20 St. Aimie’s Diner


440 4464

Woodbridge Bay 449 1390

Pointe Michel

440 5480

60 Restaurant


225 2195

41 Merle Cuisine

Roseau Market

276 5853

78 Mirage


449 6676


449 2509


449 7401

Melvina’s Champagne Memory Lane Disco &

Miranda’s Corner Morning Bird

74 Apartment Hotel Natural Fruit Bowls

Rock Site Restaurant

64 & Bar

Rogers Restaurant & Bar

86 Roseau Valley Hotel

Sister’s Sea Lodge


614 0409


265 5912

O’Byrnes Pub & Grub Roseau

440 4337

StaBox Coffee Shop


445 4384

Old Fort Bar

Grand Bay

446 3074



440 0026



448 3051

Natural Livity Ital

35 Restaurant

Papillote Rainforest Restaurant

61 Sugars Coffee House Picard


448 2287

Sulphur Springs Restaurant

35 Pearls Cuisine


448 8707

74 Sunset Bay Club

62 Perkys Pizza


445 3281

30 Perkys Pizza


448 1628

60 Peter’s BBQ & Bar


245 5320

23 Pirates Duty Free


449 9774

Pizza Palace


448 4598

Poonki’s Restaurant & Bar

Savanne Paille

265 7266

Port of Call


448 2910


235 3775


612 4536

59 Club Restaurant


445 5296

40 Raffouls Food Court


448 4145

Pont Casse

449 1836


315 7474


277 0629


Prince Rupert Tavern

59 & Restaurant Pumpkins

Purple Turtle Beach

Rainforest Mushrooms Café Randy’s Restaurant & Bar

50 Rhonda’ BBQ

54 Rituals Coffee House Roseau & Picard 440 2233

445 3399


440 4926


446 6522

Sutton Place Hotel


449 8700

Symes Zee’s


448 2494

Tamarind Tree Hotel & Restaurant


449 7395


440 2945

Wotten Waven

440 3162

86 Restaurant & Cottages Wotten Waven

440 4352


40 Tangerine, The 87

Ti Kwen Glo Cho Tia’s Bamboo


Tomato Fresh Deli


445 3334

Tonys Eatery


440 3380

Tradewinds Creole Restaurants & Bar


448 5068


445 8900

67 Veranda View


445 5142


82 Bar & Restaurant

River Rock Café


Warro’s Seaside Restaurant


West Central Restaurant & Bar


449 7979

Western Delights


446 6725

Your Choice Restaurant


440 4089


Friday Night is WEEKLY EVENTS

BBQ Night

Though you will find roadside barbeque stalls operating on most nights, it is on Friday that the majority appear. Each vendor may be working several barbeques at once, cooking up a variety of delicious foods. The barbeques themselves are usually welded from modified steel drums or cylinders and are fuelled by charcoal. Chicken legs and wings are the most common offerings, but also look out for seasoned tuna, chicken and vegetable shish kebabs and mouth-watering racks of pork ribs. You may also come across barbeques that are cooking plantain, cobs of corn and varieties of soups.

FRIDAY NIGHT BBQ Annette’s BBQ & Steam fish, Outside Old Market, below Carew’s

Fish Pot, Fish night, Shatou water, steam fish etc Hot Pot, Shatou water, steam fish & baked ribs night JR’s Bar & Grill BBQ Friday, Chicken, pork chops, ribs, fish

Lesters BBQ, Bar-B-Que night Peter’s BBQ, Steam fish , BBQ ribs, chicken Patricia Bruney BBQ, Independence St, Roseau Rhona’s BBQ, Ribs, chicken, stew pig snout Italia BBQ

An inexpensive and highly popular Friday night dining experience, barbeques are found all over the island. Some of them have developed tremendous reputations and are well patronised. They usually sell sodas, local fruit juices, cold beers, spirits, bush rums and rum punch. In some villages, especially those along the coast, the Friday night barbeque is often a kind of fish fest. Expect to find local people partying and socialising along the roadsides accompanied by loud music and dancing. Anyone is welcome to join in the feast and the fun. At events such as the World Creole Music Festival, Creole in the Park, Carnival and Calypso Tents, you will also see numerous barbeque stalls. Just look for the smoke and the steam, listen out for the music and the laughter, and follow the tantalising and alluring aromas of delicious food to an essential part of Dominican culinary culture and local life. 14

Top: Sheila’s BBQ, Pointe Michel Bottom: BBQ Plantain, Independence Street, Roseau

REGULAR WEEKLY EVENTS MONDAY Fort Young Hotel BBQ Buffet with live entertainment 7pm start

TUESDAY Comfortel De Champ Movie night 7pm start Garage Bar & Grill Singles night JR’s Bar & Grill Poetry Night

WEDNESDAY Big Papa’s Reggae night Garage Bar & Grill Boys night out JR’s Bar & Grill Caribbean Wednesday Sutton Restaurant Roti Buffet from (12-3pm) The Cove Jazz & R&B Night

THURSDAY Garage Bar & Grill Ladies night, Reggae night - Live DJ Symes Zees Live Jazz The Cove Thirsty Thursdays - Live Music (9 until)

FRIDAY Big Papa’s Jerk Feast and Karaoke Carew’s Jazz and favourite tunes Fort Young Hotel Happy Hour Garage Bar & Grill Happy hour - Live DJ Garraway Hotel Karaoke Harlem Plaza Reggae at the Plaza Melvina’s Music, steam fish, fried chicken etc Natural Livity Free Up Friday - Live Entertainment O’Byrnes Rib Night The Cove Fire Friday - Happy Hour (6pm-9pm) & Disco (10pm until)

SATURDAY Big Papa’s Caribbean night with a difference & pool competition Comfortel De Champ Sabado Domino (5pm-8pm) Garage Bar & Grill Live DJ Hot Pot Shatou water, steam fish and baked ribs night JR’s Bar & Grill Karaoke night Patricia Bruney BBQ Independence St, Roseau Sutton Restaurant Buffet (12noon-3pm) The Cove Tempo - Beach Bash (2pm-8pm) & Disco (10pm until)

SUNDAY The Cove Barefoot Sunday - All day family fun (Water Park). Evening live band or DJ (5pm-10pm)

Listings based on information available at time of print. See local press and publications such as Domnitjen Magazine and 100+ Things to Do for more information on local events. Also

Island Bars


Dominica’s Watering Holes

Bars Pictured From Left to Right across pages: Mountain View, Morne Bruce Live & Die Bar, La Plaine

Iecss Bar & Shop, Wotten Waven Roy’s Bar, Portsmouth Artemis Bar, Roseau Ansulas Kubuli Bar, Pointe Michel

Fancy a drink, but not sure where to go? Dominica offers a surprising variety of interesting and unique choices. Hotel bars are usually open to non-residents. Settings are comfortable, choices are varied and international, and you will often have the opportunity to enjoy live entertainment from local singers, bands or musical ensembles. Expect prices to be a little higher than in other places. Restaurants and café bars will offer local beer, wines, spirits, rum punches and freshly made fruit juices. You are welcome to relax with a drink without having to dine, though some of the dishes on offer may be too good to resist! 16

Nightspots, clubs and music venues often start late and continue into the early hours. There may be an entry fee. It is always a good idea to check the local press for music events, start times and prices. Dominica’s nightspots and live music gigs are usually excellent and a great way to enjoy some of the island’s talent. Visitors may well approach Dominica’s roadside

bars, snackettes and village ‘rum shops’ with some trepidation. There is absolutely no need to hesitate, as these colourful establishments are usually extremely welcoming though frequently overlooked. There is also no better way to rub shoulders and exchange stories and conversation with real Dominicans. Often these shops will double-up as convenience stores, selling basic essentials as well as offering tasty local snacks alongside an irresistible selection of bush rums. Wherever you end up dropping in for a drink and a bite, cheers and enjoy!


LOOK OUT FOR! 1. JB Juice Bar, Roseau 2. Breads & Cakes, Moses, Roseau


3. Vegetarian White Pudding, Ria Cannoville, Potters Street, Goodwill 4. Pure Sugar Cane Juice, John Joseph, Out Bridge, Roseau



5. Cornish Pasties, Helena, Marigot 6. Stone Oven Bread, Jericho Bakery, Steber Street, Goodwill 7. Wheat Bakes, Coal Pot cafe, Roseau





8. Brenda’s Shop, Wotten Waven


The Taste of the


Castle Comfort, Roseau. Tel: 767 448 2860. Fax: 767 448 2053. Email:

St. Aimee’s Diner

35 Great George St, Roseau T: (767) 440 4464 & 448 4464 | C: (767) 245 4464 | E:


For delicious Creole any day of the week, visit St Aimie’s Diner in downtown Roseau. No need to call ahead, St Aimie’s has fresh food all the time. Enjoy traditional dishes such as curried goat, Creole fish, pelau or how about some bull foot soup? These great tasting meals come with fresh local provisions & vegetables. Creole breakfasts include smoked herring, saltfish, bakes, fig & codfish. Sweet & savoury pies & pastries make super all day snacks. Catering for functions also available. Visitors should check out St Aimie’s self-catering apartments & guesthouse. St. Aimie’s - Great food anytime! Open every day 8am to 10pm.

Tradewinds Creole Restaurant, Bar & Grill Seaworld, Citronniere, Roseau

T: (767) 448 5068 or 275 5068 | VHF 16 | E: |

Located to the south of Roseau, Tradewinds offers relaxed waterside alfresco dining on a large shaded deck with pool. The setting is idyllic with sailing boats at anchor, pretty coastline views & Caribbean sunsets guaranteed. A wide selection of traditional Creole dining is on offer alongside, BBQ ribs, mouthwatering rotisserie chicken, fresh salads & locally grown vegetables. Cold beers, spirits, rum punch & local juices are also available. There is a private jetty for hungry travellers arriving by boat. All are welcome. Hotel accommodation, boat provisioning, fishing trips, groceries & souvenirs. Open daily.

Anchorage Hotel, Ocean Terrace Restaurant, Carib Bar Whale Watch and Dive Centre Castle Comfort, Roseau

T: (767) 448 2638 | F: (767) 440 2639 | E: |

The perfect place to start your day with a delicious Creole or International Breakfast is at the Ocean Terrace Restaurant, perched over the Caribbean Sea on the Castle Comfort Riviera. Relax at the Carib Bar & Poolside Lounge for our Sunset Happy Hour & sample Laro’s renowed rum punch. Thursday Night B-B-Q Poolside Buffet Dinner, Moonlight dinner cruises, “Sunday Breakfast till Noon” are a must! Choose from our extensive Breakfast, à la Carte & Dinner menus featuring mouth-watering dishes. For all your culinary needs, we will serve up something scrumptious every time. Open Daily. 20

Evergreen Hotel Crystal Terrace Restaurant Castle Comfort, Roseau

T: (767) 448 3288 | F: (767) 448 6800 | E: |


Fine cuisine, serenity & romantic ambience blend seamlessly to ensure a memorable dining experience at this award-winning Dominican restaurant. A tropical fusion of colonial past with contemporary Caribbean is complemented by thoughtful furnishings, music & mood lighting to present a perfect milieu of sensations. Add a stunning panorama of Caribbean Sea, sailboats & sunsets & only the cool trade winds breezing across the terrace will remind diners they are not dreaming.

Attention, Courtesy, Service


ACS 7-11

Spend Less, Get More

A three course table d’hote menu for lunch & dinner is refreshed daily. They describe a journey of the senses from fresh soup or salad starters, to authentic Creole & international main courses, ending in a delightful selection of desserts. Each main course covers four meat options. When in season, local specialities such as crab backs are impossible to resist. A well-stocked bar serves beers, spirits, punch & fine wines. Breakfasts & all day snacks are also available. Open daily all year round

ACS 7-11

High Street, Roseau Tel: 767 448 0413 Open: 7am to 11pm every day.

AC Shillingford & Co Ltd 24 King George V St, Roseau Tel: 767 448 2481 Fax: 767 448 6681 Email:

Open: Monday to Thursday 8am to 6pm, Friday & Saturday 8am to 7pm


Cocorico Café Restaurant

Corner Kennedy Ave & Bay Front, Roseau

T: (767) 449 8686 | F: (767) 440 COCO | E: |


Located along Roseau’s Bay Front this charming establishment successfully blends food & drink with a kaleidoscope of colour. Accompany your meal with freshly made fruit juice, a cocktail, an espresso or a homemade rum punch while gazing out across the the Caribbean sea either from inside the restaurant or outside on the terrace. Fresh & organic produce like fish, chicken, fruits & vegetables are selected every day from the local market. Cocorico offers a selection of sandwiches made from French baguettes, breakfast, omelet, crêpes, pizza bread, tortilla, salads, pasta, chicken breast lunch, fish filet lunch, shrimps, boneless beef, ice cream, cakes… Chef’s specials can be prepared in a coconut curry, a ginger coconut or Creole sauce, or prepared in spicy-jerk or curried panfry styles…Welcoming trained staff, a wireless internet service & easy parking, give Cocorico advantages that you will appreciate. Open Mon - Fri 8.30am to 4pm. Sat 8.30am to 2pm. Sun & holidays closed (except cruise ship days 10.30am to 4pm).

JR’s Bar & Grill Cnr. King George V St.

Lester’s BBQ

T: (767) 245 8389 | F: (767) 448 7490

T: (767) 448 7382 or 225 2541

& Cross Lane | E:

Federation Drive, Goodwill, Roseau

JR’s $1EC off drinks or a meal Present your F&D Guide to redeem.

Unwind at JR’s the new refreshing spot in town. Serving traditional Creole food daily & on Friday nights BBQ chicken, pork chops, ribs & fish. JR’s can also provide catering for any event. With relaxing music & original rum punches such as the cheeky ‘Smack My Ass & Take Me To Bed’ JR’s is absolutely unmissable. Open Mon to Sat 7am until late. Sunday 12 noon until. 22

For a great Friday night BBQ and drinks in a friendly atmosphere, drop in at Lester’s on Federation Drive in Goodwill (just up the hill from Princess Margaret Hospital). Catch up with old friends and enjoy BBQ chicken legs, drumsticks or wings, tasty kebabs, or fish. Accompaniments include chow mein, potato salad and vegetable rice. The bar serves everything from cold beers to spirits and rum punch. The company and conversation are fun, the food fantastic. Don’t miss it. Fridays from 4pm - midnight!

Pirates Duty Free Shop Long Lane, Roseau

T: (767) 449 9774 | E:


Established in 2006, Pirates is one of Roseau’s finest speciality stores, offering its visitors an excellent selection of duty free goods, designer wares, and gourmet food and drink products. The creation of Pirates took months of hard work, refurbishing one of the capital’s original buildings and ensuring architectural integrity and cultural heritage were as well preserved as the fresh hams, cheeses and fine wines which would be displayed in the purpose built wine cellar. Air-conditioned 24 x 7, the cellar epitomises the whole concept of Pirates - the desire to offer high quality products that are as fresh and as delicious as the very moment they were created. Browsing the cellar, exotic cheeses such as French Roquefort and Brie, authentic Greek feta, and Italian parmesan combine deliciously with smoked hams, chorizo sausage and caviar to both catch the eye and make the mouth water. Fine white wines such as Chardonnay, Sancerre, Alsace and Pino Grigio are complemented by equally attractive reds such as Côtes du Rhone, Bordeaux, Cabernet Sauvignon, Shiraz and Chianti. Dom Perignon and Moët champagnes rest along side single malt whiskies and a humidor of some of the very best Havana cigars. In the duty free shop, Ray Ban and Maui Jim designer sunglasses cast their polarised eyes over glistening shelves of rums, gins, vodkas, whiskies, bourbons and cognacs. Pirates succeeds in delicately balancing high quality products with value for money. It is a treasure trove of excellence offering a truly delightful rousing of the senses. Open Monday to Friday 8.30am - 5pm. Saturday 8.30am - 2pm Sunday and Bank Holiday cruise ship days 8.30am - 5pm


MARKET Roseau market is a national treasure. The best times to go are on Friday night or first thing Saturday morning. But just make sure you go. Because wherever you find yourself in the world – at the floating markets of Thailand, haggling with the spice vendors of Indonesia, or buying seafood from the traders of Japan - markets are wonderful places. When you see produce so natural and fresh that it looks like it has only just been plucked from the tree or dug out of the ground, it makes you stop in your tracks. And then it dawns on you - this is what real food looks like. I choose Saturday mornings to make my rounds of Roseau market, going early before the heat of the day kicks in. Already it is alive with buyers and sellers, husbands, housewives, chefs and cooks. A bow-legged old lady, carrying a large sack of shopping on her head, greets me with a grin and a hearty good morning. I bump into an old friend who shakes my hand and offers his best to my family. I know this man has a hard life, but every time I see him here he seems carefree and happy. The market has a special magic like that. My regular shopping list includes carrots, cabbage, christophene, green beans, sweet potato and ripe bananas. If I fancy cooking a traditional braf I will buy yam, green bananas (figs), dasheen and maybe tannia or taro. These ground provisions are so fresh they still have dirt on them. I pass by Karen and Peter at the Roots Farm stall where they sell speciality organic produce such as gourds, eggplants, Japanese turnips, Korean radishes, peppers and a wide selection of herbs. Their


Merlyn & Francis

with Paul

Donna Douglas



Cochrane farm uses no chemicals of any kind and they work hard to look after the long term health of their land. I buy a bunch of mixed basils, some parsnips and a Chinese cabbage.

Vendor Tony Meade Karen & Peter, Roots Farm


Some of the market vendors have been here since they were kids. In fact many are carrying on a family tradition, their lives mapped out by generations before. Merlyn and Francis are sisters who work at the market every day, rain or shine, running a stall that has been in the family for over thirty years. Their produce is rich, varied and plentiful. They also sell speciality bush for medicinal teas and for flavouring rum. I buy some large juicy tomatoes, a crispy head of lettuce and a couple of ripe pear (avocado). Fresh produce is brought to Roseau market from farms and villages all over Dominica. And for visitors who have never come across them before, it is like an animated and colourfully illustrated encyclopaedia of exotic fruits, vegetables, spices and flowers. Pawpaw, guava, soursop, sugar apple and carambola are all new, exciting and delicious discoveries. The smell of ripe passionfruit fills the air and I buy grapefruits, limes and oranges for juicing. Beautiful and stunningly vibrant, buckets of freshly-cut wild anthuriums decorate the indoor market. I seek out Donna Douglas, a lovely lady who sells hot and spicy white puddings. She has been cooking her secret blend of seasoned vegetables in skins for almost twenty years and they have become my regular Saturday morning breakfast. I pick up a fresh guava juice from my good friend Merle, who tells me she has already sold out of her delicious pork souse. Around the perimeter of the market, the husks of jelly coconuts litter the ground. There are pickup trucks loaded with pineapples, watermelons and sugar cane, and along the river bank, dusty merchants fill sacks of charcoal for barbeque vendors. Lively debates spark up and spread like bush fires from stall to stall. It seems everyone has a view to offer and passers-by stop to enjoy the entertainment. Loaded with bags of natural goodies, I buy seasoning peppers, garlic and ginger before reluctantly taking my leave, already looking forward to next week.


ROSEAU & ENVIRONS Cold beer, cool venue, warm welcome & hot vibes – drift into the Cove

Once you’ve anchored in The Cove, you’ll find it hard to sail away. Whether you take your pleasure from being out on the surf, sipping a cocktail and enjoying a bite to eat waterside or getting down to the rhythms of the night, The Cove is a perfect haven. Islanders, voyagers and castaways are all welcome.


Work up a thirst and an appetite by having some fun on the water. We are known for the widest variety in Water Sports equipment and rental. Rent an ocean kayak, try our Banana Boat, make waves on our new 2 or 3 seater jet ski’s or just “Chillax” on our Water Trampoline.


The Cove’s picturesque waterside bar and restaurant is the perfect setting for a cheeseburger in paradise. Choose from a selection of buffalo wings, castaway fries, grill chicken salad, sandwiches, pizzas, Chimmi Cha-cha’s and more. The Cove Burger could easily be the biggest and juiciest on the island. Our well stocked bar serves a large selection of cold beers, spirits & cocktails including our famous “mind eraser” rum punch. Or try a local juice, fruits or freshly cut coconut from our new Tikki Bar on the Beach.


When the sun is down and the moon is up, no venue rocks quite like The Cove. With an air-conditioned or open air disco to choose from, the regular DJ and live music performances from regional and local artists are sure to get you into the swing of a wonderful Dominican evening. Open Mon to Wed 8am-5pm on Cruise Ship Days, Wed to Sat 6pm until, Sun 10am-10pm ROCK-A-WAY • CANEFIELD

Tel: 767 440 2683 (COVE) • Fax: 767 448 3704 • Email: • 26

HOME GROWN HOT PEPPER SAUCE, COCONUT OIL & SEASONINGS Ma (Ruth) Corriette was born in 1926 & lived her long life as a warm-hearted & generous person. From her kitchen at 4 Shop Lane in Goodwill, she developed a hot pepper sauce that was so popular with friends & family she decided in the 1960s to turn it into a cottage industry. Using ingredients from local farms, she named her infant sauce after youngest son Carl. Sacrificing social activities & working long into the night, the aroma of Ma Corriette’s hot pepper sauce drifted throughout the neighbourhood. With a unique & delicious taste, it was soon in high demand & could be found in shops as well as in the luggage of visitors eager to take a bottle or two back home. Karl’s Hot Pepper Sauce was joined by Karl’s Coconut Oil &, in 2009, by the delicious Karl’s Seasoning Pepper Sauce & Karl’s Green Seasoning Marinade. Ma Corriette passed away in 2006, but the family home still produces & sells Karl’s home-grown products. Although she is no longer with us, each time we see the distinctive Karl’s label, it reminds us of the days when Ma Corriette first made hot pepper sauce in her kitchen, & we know for certain that her spirit still lives on. Products are available in local stores.

Ruth & Clifford Corriette

Everything you need & a lot more

from the neighborhood grocery store

35 Jolly lane, Goodwill, Roseau | T: 767. 440 7775 | Discover Dominica on the Go... Making a difference in Car Rentals Lindo Park Car Rental Federation Drive, Goodwill, Roseau | T: 767. 448 2599 & 277 4827 | F: 767. 448 2599

La Maison French Restaurant Fort Lane, Roseau

T: (767) 440 5287 | E:



La Maison is located in Roseau’s historic French Quarter along the quaint, cobbled street of Fort Lane. Chef Eric Subin hails from Philadelphia where he ran a restaurant for 8 years. Trained in southern France, he fell in love with Dominica & moved here with wife Gina & dog Olive. His menu is a rhapsody of fine dining, strongly influenced by French & Mediterranean cuisine. Eric makes great use of local produce & creates extraordinarily original & delicious dishes such as sesame crusted tuna with roasted tomato & caper sauce. His wild spinach salad in a currant vinaigrette with roasted spiced almonds & caramelised apples is outstanding. La Maison has a great selection of high quality wines & offers downstairs dining as well as upstairs lounging with appetisers & drinks. Try baba ghanoush, humous or a charcuterie platter. Exquisite yet relaxed, La Maison is a culinary experience. Don’t miss it. Open Tues to Sat from 5pm. Reservations preferred.

Illustration painted by Carol Sorhaindo The Caribbean coalpot is a traditional stove made of iron, earthenware or a combination of both. It has a hollow section for fuel, usually charcoal or wood, above which sits a grill, a large iron cooking pot or a kettle. Simple versions of the coalpot may have been used by early Amerindian settlers as well as the islands’ slave population for ‘one-pot’ cooking, a meal that is prepared by combining all the ingredients together in a single vessel. A forerunner of the modern stove and barbeque, coalpots are still very popular today and can be purchased from specialist producers on-island as well as overseas.


Merle’s Traditional Pork Souse Merle’s, Roseau Market 6 Servings 3 lb pigs trotters


limes (alternatively vinegar) handful of chives seasoning peppers garlic to taste wateR

Method: Wash the pigs trotters and place them in a pressure cooker. Add water and boil for between 20 to 30 minutes. When cooked, remove the trotters and rinse them in a mixture of cold water and freshly squeezed limes or vinegar. Place the trotters in a large pan and add the chopped chives, seasoning peppers, and grated garlic. Add a squeeze of lime. Boil some water and pour it over the seasoned trotters. Leave to stand for at least ten minutes before serving.


Pam & Davis Lasagne/Lasagna Casserole Element Agencies 8-12 Servings 2 lb ground beef ¾ Cup onion (finely chopped) 1 clove garlic (crushed)


3 ½ cups (32 oz jar) meatless pasta sauce 1 cup water 1 lb lasagne noodles 1 lb cottage cheese 1 lb mozzarella cheese (sliced) ½ cup grated parmesan cheese 2 tsps salt oil for frying mixed vegetables or Sweetcorn (optional) Method: Heat oil and cook ground beef, onion & garlic in saucepan over medium heat for 10 minutes. Add most of the pasta sauce, (leave 1 cup pasta sauce for later) water & salt & blend well. Add optional mixed vegetables or sweetcorn. Simmer gently for 15 minutes. Cook lasagne as per package instructions. Drain and rinse with hot water. Spread some of the remaining pasta sauce into the bottom of a greased dish or pan. Arrange a layer of lasagne over the sauce. Place ground beef mix over lasagne. Top with layers of cottage cheese & mozzarella. Repeat layers twice ending with layer of lasagne. Spread remaining pasta sauce over top & sprinkle with parmesan cheese. Cover with foil & bake at 350°F for 35 minutes to 40 minutes.



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P.O. Box 2266, Woodbridge Bay, (Building located outside the Port), Roseau

C. (767) 235-6666 & 616-6666 | T. (767) 448-6666 | F. (767) 440-3459 | E.




Of those who grew up in 70s St. Aroment few forget Mr Popeye and his ice cream van. Carol Sorhaindo still remembers the twinkly tune as the van crept up Federation Drive to Margaret’s Gap after what seemed like an eternal wait. This was a luxurious Sunday treat and pocket money was eagerly exchanged for delicious ice cream. Still sprightly at 93, Mr Popeye recalls how he became the first to run an ice cream van in Dominica. Working on Geest banana boats between South Wales and the Windward Isles, he once saw an ice cream van parked on a wharf. At that time his thoughts were on how he might earn a living in Dominica when his sailing days were over - an ice cream van seemed like a good idea. Hearing his plans, an Irish friend offered to help him look for an affordable van. After many trips

they visited Cummins Ice Cream van manufacturer in Crewe and spotted a van decorated with the cartoon character Popeye. Both agreed the search was over. A deal was struck and in 1970 the legendary Mr Popeye got his name and Dominica its first ice cream van. At 63, though still driving, Mr Popeye handed over sales to his son Hanif and, after Hurricane David in 1979, his son Lester took over. Since 1988 Lester has also been driving, though his father continues to manage the business. To flavour his ice cream Popeye uses seasonal local fruits such as pineapple, coconut (a Sunday favourite) and soursop whenever possible. And though the route may have changed and the St. Aroment children are now adults, Carol and others are still taken back to happy childhood days with every scrumptious lick of Mr Popeye’s age-old ice cream recipe.

Guiyave Restaurant & Patisserie Cork St, Roseau

T: (767) 448 2930 | F: (767) 449 9041 | E:

Guiyave’s patisserie serves a variety of sandwiches, pastries, low cost lunch, beverages & fresh fruit juices. The pretty upstairs restaurant offers breakfast & lunch. Dine inside or on the flowered verandah. The lunchtime ‘Buffet Special’ is great value with traditional favourites such as calalou soup, curried goat & BBQ chicken. The ‘Saturday Special’ is a Creole treat - enjoy souse, rotis, pelau, goat water & one pot soups, amongst others. Guiyave is a one-stop shop for full catering services & high quality event planning. Guiyave - Food is our passion & our passion is your pleasure. Open Mon-Sat. Breakfast 8.30am-11.30am, Lunch 12noon-2.30pm. 32


For all your liquor needs

SHAPE, The Society for Heritage, Architectural Preservation & Enhancement,

have introduced a sustainable & environmentally friendly alternative to Styrofoam cups, The SHAPE travel mug. The16 oz. stainless steel travel mug, is part of an overall scheme to reduce the amount of trash produced from disposable cups. SHAPE has also developed a "Self Guided Walking Tour of Historic Roseau" map-leaflet to help visitors explore (and Dominicans re-discover!) the beautiful town of Roseau, full of 18th century Creole architecture.This 16-Pg Leaflet has a 3-panel fold-out map to guide you. Mugs cost $20EC & Maps $12.50EC Cornerhouse, Cocorico, Cartwheel Cafe & Frontline are some of the places you can purchase these.

PO Box 21 • Bayfront Roseau • Dominica Tel: 767 448 3394 • Fax: 767 448 5338 Email: 34

Society for Heritage, Architectural Preservation & Enhancement PO Box 840 Roseau, Dominica Cell: 767-275-5031 &

Pearl’s Cuisine

50 King George V St, Roseau

T: (767) 448 8707 | Open Mon - Sat: Takeaway - 9am to 6pm, Restaurant - 12 noon to 6pm. Closed Sun.

Cornerhouse Café


For high quality Creole cooking in downtown Roseau, look no further than Pearl’s Cuisine. Specializing in authentic local cuisine for over 20 years. Pearl’s friendly & experienced staff offer excellent service & great food. The popular takeaway serves roti, sancoche, stuffed bakes, accras, sandwiches & a wide selection of fresh fruit juices. The upstairs restaurant offers dining in comfort. Lunches include catch-of-the-day, delicious meat dishes served with fresh vegetables & seasonal delights such as rabbit, crab backs & callalou. Events catering is offered island-wide. Pearls Cuisine - where good taste matters as much as cost.

15 King George V St, Roseau T: (767) 449 9000 | E: | www.avirtualdominica/cornerhouse

Housed in a traditional building in Roseau’s French Quarter, the Cornerhouse Café offers breakfast, lunch & an Internet service. Creole Breakfast is served with eggs, saltfish & fresh provisions. Choices also include eggs any style, omelettes, bagels, toast or pancakes. For lunch, sit out on the verandah & enjoy a delicious local lunch. Creole salad plate, burgers, fajitas, chicken wings, fries, enchiladas, sandwiches or wraps are also served. Daily specials & vegetarian dishes, Dominican coffee, teas & full bar are always available. Check your emails & surf the Web whilst feasting on top quality cuisine. Call for hours.

Natural Livity Ital Restaurant King George V St, Roseau

T: (767) 265 5912 | F: (767) 445 4745 | E:

Unique & unquestionably healthy, Natural Livity serves a wide selection of nutritious vegan cuisine. The stone courtyard is a peaceful setting to relax and enjoy delicious ital dishes such as wonderful soya accras, roti, stuffed bakes, potato pies, & veggie pizzas. Rice & peas with beans, fresh vegetables & provisions is an appetising and healthy lunch alternative. Fresh fruit juices, herbal teas and vegan cakes are always on the menu. Don’t miss the vibes of live entertainment on Friday nights and ask about vegan catering services. Eat well with vital ital at Natural Livity. Open Mon-Thurs 9am to 6pm, Fri 9am to midnight




In 1943 Josephine Gabriel began importing Coca Cola from Antigua. Sixteen years later, in February 1959, Josephine and her son Louis took the bold step of opening a bottling plant on Valley Road, Roseau. They became Coca Cola franchisers and began the hard work of Coca Cola and Fanta production. Louis recalls that, though they were the first bottlers of Fanta in the New World, he felt the drink had to be reformulated to suit the Caribbean palate. Following numerous letters to the Coca Cola Company, they finally made the changes he suggested and sales on the island soared. In those days they had to make do with old, secondhand machinery that would constantly break down. Louis jokes that it took about 20 hours to produce what today takes only 8, but that his staff were happy because they earned more in overtime doing repairs than they did from regular work. In 1976 the company became sole distributors of Heineken beer, a move that rescued what was at the time a struggling business. They also experimented with a soft drink called Zip, which was eventually phased out. Sprite was introduced on the market in the 80s along with sole distributorship of Gallo Wines. In 1992 the company launched its own brand of soft drink called Quenchi. Since 2003, using a system of reverse osmosis and activated carbon filtration, water from the heights of Morne Trois Pitons has been purified at the company’s Canefield plant and bottled as Trois Pitons drinking water. In three different sizes, it is perfect for homes, offices and hikers. Though operating in an increasingly competitive market, the company is a Dominican success story and also valuable contributor to the community. In addition to Coca Cola, Fanta and Sprite, the popular Quenchi soft drink range now comes in lots of flavours including: Redds, Grape, Banana, Green Apple, Tangie and Ginger Beer. Diet Redds, Tangie and Grape are also available. With Louis still offering guidance, his daughter Marisa and her experienced team are set to ensure this Dominican family business has a happy 50th anniversary and a prosperous future.







Josephine Gabriel & Co. Ltd. Valley Road • Roseau • 767 448 2194 •

EXOTIC CREOLE SEASONINGS Established in 2005 by Mr Bernard Shaw, Sure LifeSava is a Dominican agro processing company that is founded on the principles of natural living, health and wellness. With its motto aimed at sustaining the longevity of it’s people, Mr Shaw has created two natural seasonings, the Kota and the Kalbash, that are finding their way into the hearts, minds and bodies of all healthy eating Dominicans as well as many restaurateurs, chefs and food handlers. Kalbash seasoning is a mild, aromatic blend of celery, chives, thyme (ti diten), white mint, cloves and sacred basil. It is an all-purpose seasoning that works well in soups, broths, grilled and baked food as well as a salad dressing. It improves the digestion of food and blood circulation. Kota seasoning is a spicy and exotic blend of pimento, seasoning pepper, basil, turmeric, parsley, thyme, bay leaf and broad leaf thyme (gwo diten). It enhances flavour and provides abundant energy. Other popular Sure LifeSava products include; turmeric powder, whole cloves, clove powder, seasoning pepper powder, ground black and white pepper, cinnamon and nutmeg powder, granulated garlic and onion. There is also a souvenir pack which includes cocoa, cinnamon, nutmeg, a grater and anise for a healthy spicy cocoa tea.

Sure LifeSava PO Box 1497, 34 Potters St, Pottersville Tel: (767) 448 6773

Sure LifeSava seasonings contain no artificial additives, flavourings, chemicals or taste enhancers such as monosodium glutamate (MSG). They are organically grown herbs that contain nothing but the goodness and wholesome flavour of the Nature Island itself. Sure LifeSava natural seasonings are healthy additions to all Creole cuisine and make wonderful gifts to friends and family both at home and abroad. It is pure Dominican, essentially natural, and exceedingly flavoursome. Make Sure LifeSava an essential ingredient of your kitchen.

Sure LifeSava products can be found in local supermarkets

Tannia Accras Recipe provided by Rupert Sorhaindo 6 Servings FRITTERS MIXTURE 3 medium sized (500g) Tannias (grated)

(optional) ¼ tsp Hot Pepper (finely chopped)

3/4 tsp Salt

3 tbsp Flour

½ tsp Black Pepper

2 tsp Baking Powder

1 tbsp Seasoning Pepper (finely chopped)

Oil for deep frying


½ cup Chives (finely chopped)

Method: Mix ingredients thoroughly in a bowl. Heat wok or deep frying pan and add oil. Drop spoonfuls of tannia mixture into hot oil and fry until accras turn golden brown and crisp. Remove and place on paper towel to soak up excess oil. To Serve: Place accras on plate lined with fresh crisp lettuce leaves and garnish with fresh parsley and red & yellow bell peppers. Serve with sweet chilli sauce or mango chutney.




Established in 1964, for over 40 yrs the Workshop for the Blind has employed the visually impaired & those with other physical challenges thus enabling them to learn new skills, earn a living & gain a level of independence. Employees produce high quality, beautifully designed handcrafts, baskets & many other souvenir items. Crafts can be purchased at the workshop & the Old Market Plaza in Roseau. WE LOOK FORWARD TO YOUR CONTINUING SUPPORT.


The Tangerine Restaurant & Bar

Davo’s Grocery & Bar

T: (767) 245 5742 | E:

T: (767) 448 3859

Designed to watch the world go by, The Tangerine serves great local breakfasts, lunches and dinners in bamboo bar and restaurant surroundings. There is a wide selection of local and regional food with everything from chatou water to jerk chicken & hamburgers. Specialities include delicious calalou and fried pork. The full bar serves local juices, beers and spirits. Open on Sundays and also with happy hour prices on ‘Fat Fridays’. Great value! Open daily from 8am

Drop in at Davo’s & you’ll feel like you are with family & friends. Traditional lunches & tempting home cooked snacks such as fried chicken, accras, sandwiches & fig pie are on offer daily. Check out the Friday Lime for music, souse, drinks & a huge party atmosphere. Whether you live here or are just passing through, Davo’s is a welcoming & lively spot for a tasty bite of local cooking, a drink & some good vibes. Open Mon to Thur 7.30am8pm, Fri & Sat 7.30am-midnight.


Great George St, Roseau | T: (767) 440 2945

All Nations Bar & Restaurant 52 Victoria St, Newtown, Roseau

T: (767) 449 8339 | E:

Famous island-wide for its fantastic fish and chips, All Nations is a lively locale with a friendly welcome and great food. Try the fish roti, fish broth or vegetable rice every Friday and Saturday. Or how about fish and salad or chicken and chips ? The full bar serves beers, spirits and a speciality Lime Rum Punch. When the lights go out everywhere else, head to All Nations where good food and vibes always stay up late. Open daily from 6.30pm - until, Saturday 1pm - until. 40

Upper Lane, Off Cork St, Roseau

Merle Cuisine

Italia Restaurant

T: (767) 276 5853 | E:

T: (767) 440 4837

Roseau New Market

Located in downtown Roseau, Italia offers traditional Dominican dining with a delicious home cooked taste. Choose from Creole dishes such as chicken, pork and fish, all served with local provisions, rice, beans, peas and great macaroni cheese. Special pasta dishes can be ordered in advance, with parmesan chicken a favourite. Look out for fig pie, breadfruit salad, stewed octopus, curry goat, braf, and calalou. Catering for events available. Open Mon to Thur from 9am - 4pm, Fri 8am - 8pm & Sat 8am - 2pm.


Located inside the Roseau market building, Merle works the late shifts, feeding vendors & serving great local food. A trip to the Saturday morning market is incomplete without stopping for a coffee, calalou or pumpkin soup, or a refreshing sorrel juice at Christmas. Merle cooks delicious fish & chicken meals with fresh vegetables & provisions, traditional pork souse, crispy fried chicken, stuffed bakes & sandwiches. Just look for liberation colours & a warm smile. Open Fri 2am5pm, then Fri midnight - 6pm Sat.

Kennedy Ave, Roseau

Carew’s Limelite Restaurant & Bar 8 Old St, Roseau

T: (767) 612 9263 or (767) 245 9036

Located upstairs in a preserved building near the Old Market in Roseau’s historic French Quarter, Carew’s is a traditional Creole eatery with great character. Enjoy traditional food with fresh provisions, a selection of sandwiches, bakes, fried fish, stewed chicken & daily fresh fruit juices. Don’t miss Carew’s on Friday nights, serving steamed fish, BBQ chicken & local music. Enjoy great Creole cooking where it all began at Carew’s Limelite. Open Mon-Sat 8.30am-10pm. Fridays until late


Fae’s Fish in Creole Sauce Fae Elwin-Martin, Exotica Cottages, Gommier, Giraudel


4 Servings Fish Marinade

Creole sauce

2 -3 lb of any of the following: Tuna,

3 tbsp vegetable oil

snapper, dolphin (mahi mahi), king fish

1 medium onion (chopped)

or marlin. (Remove skin and bone, cut

1 medium bell pepper (chopped)

fish into cubes)

1 tomato (Deseeded and diced)

Juice of 2 or 3 limes

2 cloves garlic (crushed)

1 Stalk chive (finely chopped)

3 sprigs parsley (Finely chopped)

2 sprigs parsley (chopped)

1 tsp fresh thyme leaves

1 sprig thyme (chopped)

1 Stalk scallion/spring onion (chopped)

2 cloves garlic (crushed)

1 can (14 oz) tomato sauce

1 tbsp salt

14 oz water

3 cups water

1 tsp Worcestershire sauce


¼ tsp ground cumin Dash hot pepper sauce (optional)

Method Marinade: Mix all ingredients together in a bowl & add cubed fish. Marinate for at least 3 hours in fridge. Remove & pat the fish dry, shake it in a plastic bag with some flour to coat the cubes, & then fry in hot oil until golden brown.

Exotica Gommier, Giraudel, Dominica


For reservations or information:

+1 767 448 8839 •


Method Creole Sauce: Heat a skillet and add the vegetable oil, the chopped seasonings and diced tomato. Stir briskly. Add the tomato sauce, water and Worcestershire sauce. Allow to simmer for 5 minutes. Add the ground cumin, stir and simmer for an additional 2 minutes. Remove from the heat. Add fish to Creole Sauce and serve with rice & peas, plantains and a tossed salad.


Dominica’s spirit of celebration Mr Elias Nassief, a Lebanese by birth, arrived on the island of Dominica in the 1930s and established a small retail outlet in the capital, Roseau. At the time, many of the island’s former thriving estates had been abandoned and neglected. Thanks to low land prices and the fact he was truly an insightful entrepreneur; Mr Nassief purchased the Geneva Estate at Grand Bay and the Belfast Estate on the west coast in the 1940s and began the process of reenergising them. He cultivated coconut and sugar cane on these estates, exporting coconut oil overseas and making products from coconut fibres. In the 1950s the Belfast Estate began rum production for the very first time. The water wheel that still stands and can be seen today was used to drive the heavy machinery which would crush the sugar cane to extract the pure cane juice. The juice was then boiled, distilled, blended and aged using traditional methods to create a unique cask rum. As demand for Belfast Estate rum increased, production expanded to include bottled Rum. The very first branded bottled rum was called the Belfast Special. In the 1960s this product became


known as D-Special Rum and was blended in two varieties, White and Dark. D-Special was available in 750ml and 375ml bottles. Into the 1970s, despite a dramatic decline in sugar cane production on the island, Belfast Estate Ltd survived, sourcing alternative raw material and maintaining a thriving business. This decade saw the introduction of Red Cap Rum which is still produced today, some thirty years later. The eighties saw the introduction of the estate’s second highly successful product, Soca Rum, also still in production today. In the entrepreneurial spirit of the family’s patriarch, Belfast Estate Ltd continues to move with the times. Indeed its latest product is testament to that fact. BB Rum, ‘the Elixir of Bois Bandé’ is not only a high quality, delicious product, its artful branding and product design demonstrates clear insight and purposeful intent as Belfast Estate Ltd moves confidently forward into the 21st century. BB Rum is blended from extracts of the Bois Bandé tree that is found in the high elevations of Dominica’s lush and verdant rainforest. The bark

of the Bois BandĂŠ is widely believed to have natural aphrodisiac qualities and is therefore very popular and much sought after. Blended with an exotic mix of Caribbean spices, BB Rum is truly a power shot, a stimulating elixir with unique characteristics and taste. This family of three high quality rums each has its own individual flavour. Following the same traditional methods of distillation and blending that were used when the estate first began rum production, each brand is carefully created using specially selected ingredients and spices before being allowed to age and develop their rich and delicious tastes. In the spirit of the past Belfast Estate has discovered the spirit of the future, the spirit of Dominica, the spirit of nature, and the spirit of celebration. Belfast Estate Ltd Tel: (767) 448 2340 Fax: (767) 448 6007 Email Addresses: or

Coffee 1

- On an estate, - Steep hills were terraced after clearing. - Coffee orchards often had ground provisions planted between trees. - Harvesting started by September by estate workers. - Berries carried in baskets to pulping mill & placed in trough. - A large grinding stone, pulled by oxen, rubs skin off berries.


EXPORT - Once dried, the beans are stored in a GRANARY or 'beaucan'. - The older or sick workers would sort the beans, storing the good and discarding the bad.


Bois Cotelette, Soufriere


The BYRES Map:

- A sizeable estate located at the head of Soufriere valley in St. Mark was founded by French settlers in the 1720's.

- The southern tip of the island was the origin of coffee production in Dominica.

- The relatively complete set of ruins describe various plantation processes.

- A British survey in 1760's, led by John Byres shows owner of Bois Cotlette lands (between the 'R' & the 'K') as Joseph BELLOT.

Society for Heritage, Architectural Preservation & Enhancement


Coffee Cleaning CISTERN

3 Coffee Pulping Mill, Bois Cotelette, Soufriere


- Berries are dropped in cisterns to wash & remove excess skin.

- French settlers introduced COFFEE to Dominica around 1725. - A coffee blight hit Dominica in 1830's & 1840's, causing many estates to switch to sugar production. - In the 1820's, under the ownership of J.B. Dupigny, Bois Cotlette Estate produced 2,500 lbs of coffee, 2,000 lbs of sugar, 254 gallons of molasses & 140 gallons of rum.

- Berries spread out on stone GLACIS to dry, over days. - At night or during rain, beans are laid on trays in coffee house

Coffee Drying House & stone GLACIS terrace

FINAL PRODUCT - BELLO Products is today the largest exporter of coffee from Dominica.


Roasted Beans, ready to grind.

Compiled by: Micheal Wierwill, Elise Johnston-Agar & Henry Shillingford. Bibliography: Lennox Honychurch: A Dominica Story for Division of Culture's HISTORY WEEK: Traditional Food Processing

Grilled Rack of Lamb with Pinot Noir Marinade Chef Norman Thompson, Fort Young Hotel 6 Servings MAIN INGREDIENTS


3 racks of lamb - 6-8 chops per rack, (fat removed & Frenched) If the meat at the tips is cut away to expose the bones, it’s called a French rack or Frenched rack. 2 tbsp honey PINOR NOIR MARINADE 2 cups Pinot Noir (wine) ¼ cup extra-virgin olive oil 3 tbsp fresh rosemary, (chopped) 2 tbsp minced garlic 2 tsp balsamic vinegar ½ tsp coarse salt ½ tsp freshly ground black pepper Method: Combine all Pinor Noir marinade ingredients and set aside. Arrange racks of lamb in a single layer in a large baking dish. Pour the marinade over the lamb; turning lamb to coat. When ready to cook, remove from the refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade. Mix honey into marinade and set aside to use when serving. Grill to perfection, turn and baste continuously. Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5-10 degrees after it is removed from the oven). In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by ½. Additional Pinot Noir wine may be needed. To serve, slice between racks into single-rib portions and serve on individual serving plate. Top the lamb with the honey and marinade mixture.

Provision Pâté Chef Norman Thompson, Fort Young Hotel 4-6 Servings 1 medium onion, (chopped) 2 tbsp butter 2 eggs 1 ½ cups provision, (mashed) ¼ cup all-purpose flour ¼ tsp salt pepper to Taste 1 dash hot pepper sauce 1 tbsp water 48

Method: In a skillet, sauté onion in butter until tender. Remove from the heat. In a bowl. Lightly beat one egg. Add the onion, provisions, flour, salt, pepper and hot pepper sauce if desired Shape into four to six patties; placed on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over provision pâtés. Bake at 375º F for 20-25 minutes or until heated through.

LitE Fruit cake Mrs Fabien, Pumpkins Loaf Pan, 8-10 Slices 2 medium sized ripe bananas mashed 3oz (1/3 cup) mixed pineapple, raisins & currants 1lb (2 cups) whole wheat flour 3tsp baking powder ¼ tsp baking soda ½ tsp salt 4oz (½ cup) butter


2tsp grated cinnamon

1 egg 60ml (¼ cup) milk 60ml (¼ cup) orange juice Method: Heat oven to 180°C/350°F. Grease loaf pan. Add orange juice and milk in a large bowl. Combine flour, cinnamon, baking powder, baking soda and salt and stir in. Mix in butter, fruits and bananas until well blended. Add egg and fold. Pour mixture into greased loaf pan and bake for 1 hour. Prick to test. Substitute mango or sugar apple for raisins and currants. Oil can be substituted for butter

Archbold Tropical Research & Education Centre Springfield, Dominica

T: (767) 449 3026 |

For an authentic taste of Dominica’s heritage, come & dine at this gorgeous 18th century plantation house, now home to a ‘living classroom’. In fabulous surroundings with forest & sea views, lunch options range from traditional Creole to simple chicken or vegetable wraps, garden salads & homemade breads. A medley of snacks is available all day & a four-course dinner menu in the evening. Organically grown produce from the estate is used wherever possible & the full bar serves bush rum, beers, wines & juices. All are welcome. Open for lunch Mon-Fri, call ahead at weekends. Dinner reservations 24 hrs in advance.


Rhona’s BBQ

Canefield Highway, Roseau


T: (767) 277 0629 | E:

Located on the Canefield highway near the turnoff for Pont Casse, Rhona’s BBQ is a very popular spot, especially on Fridays. Look out for the white smoke, enticing aromas and crowds of people all eager for a taste of her cooking. Rhona serves BBQ chicken, fries, and very special ribs. On Fridays she also has stewed pig snout and potato salad, and occasionally great turkey wings. Full bar always available. Open Tues to Thurs 5pm - 11pm, Fri to Sun 5pm - 2am.

USE OUR ONLINE BOOKINGS FOR YOUR RESERVATIONS! P.O. Box 40, Canefield, Dominica tel. 767. 255 6844 • fax. 767. 488 0737 cell. 767. 235 7368 island people take better care of you!

In The Mix With Frederick Langford, Fort Young Hotel Winner of 2007 DHTA Bartenders Competition

Fortress Delight 2 measures coconut cream 1 measure Green Crème de Menthe 2 measures condensed milk 2 measures Belfast Bois Bandé Rum 1.5 measures Eldorado Golden Rum Liqueur Dash of Grated Nutmeg method Combine all ingredients except Crème de Menthe in blender with ice. Poor into glass and gently stir in Crème de Menthe with a straw. Decorate with a wedge of pineapple and cocktail umbrella. Drink responsibly 50

Current Day Fort Young



FORT YOUNG Named after Sir William Young, the first British governor of Dominica, Fort Young was constructed in 1770 replacing the small stone and wooden fort which was built by the French in 1720. It is situated on a slightly elevated position to the south of Roseau, near to what we now refer to as the historic French Quarter, but which back then was the main town itself. In 1805, during a French attempt to capture Dominica, the fort saw heavy fighting and fires, resulting in the wooden buildings of the town being burned to the ground. In 1850, after the threat of the French had gone, Fort Young was used as the capital’s police station for just over a hundred years. In 1964 it was converted into a hotel which had to be rebuilt following its near total destruction by Hurricane David in 1979. Today Fort Young is a far more peaceful place. Delicately balancing history and heritage with modernity and luxury, it remains Dominica’s premier hotel. Located on the Caribbean waterfront its facilities include 71 air-conditioned rooms, restaurants and bars, a massage and wellness centre, duty free shops, a business centre, conferencing and events facilities, a private jetty, dive shop, whale watching and island tours. The Marquis and Waterfront Restaurant offer world class international and Creole dining and the Boardwalk Café & Bar and Bala’s Bar are wonderful places to relax with a cocktail, enjoy live music or simply watch the sun setting on a beautiful Dominican day. A booklet “A History of Fort Young Dominica by Lennox Honychurch” is available for sale at the hotel. EC$15/US$6

1940’s Fort Young

For an unforgettable stay at Fort Young please visit or call +1 (767) 448 5000


Barana Breeze Frozen Mojito Castle Comfort Dive Lodge, Castle Comfort, Roseau 2 Servings ¼ cup cold sugar syrup (equal parts sugar & water, boiled until the sugar melts)


2 freshly squeezed limes A handful of fresh mint leaves 4 oz your favourite white Dominica rum 2 cups crushed ice

Method: Put the sugar syrup, mint leaves and lime juice into a blender and mix until thoroughly combined. Add the white rum and the crushed ice and blend again until the mixture becomes frothy. Pour into two glasses and garnish with mint and some of your favourite seasonal fruits. Serve with a flourish, savour with a sunset.

“The Experience of a Lifetime!”


T: +1 (767) 448-2188 • E:


Lentil Patties Jamie Cornelius “Dr. J”, Natural Livity Ital Restaurant 10-16 Servings 1 LB Whole wheat flour Salt to taste 1 tsp Yeast 1 LB lentils (washed & cleaned) 1 onion (chopped) 2 cloves garlic (grated) 2 carrots (cubed)


¼ cup vegetable oil

3 seasoning pepperS (chopped) 15 String beans (sliced) sprig parsley (chopped) Pastry Method: Place flour, salt, & yeast in mixing bowl. Add oil and work into the mixture. Add warm water slowly & knead until sprig celery Leaves (chopped) a smooth ball forms that does not stick to your fingers. Leave to 2 stalks chive (chopped) rise for at least ½ hour Warm Water Filling Method: Place pot of water to boil & add lentils. When lentils are almost cooked add all seasonings & vegetables. Add salt to taste. Let cool for about 10 mins. Patties Method: Preheat oven to 200°F. Take small handfuls of dough & make into balls. With rolling pin or clean bottle flatten dough to circle of desired size. Place lentil mixture in middle & with both hands hold edge of dough & bring over to the other side. Seal pocket with your fingers. Cut off excess dough leaving ½ inch. Use fork & firmly seal edge. Lightly oil baking pan. Place patties on baking pan & bake for 20 mins turning after 10 mins. Be gentle with this one, it takes a little patience but everyone will thank you that you did!

Le Café Desiderata 5 Old St, Old Market Sq, Roseau

Tel: (767) 448 6522 | Fax: (767) 448 6525 | Open Mon-Fri 9.30am-5pm, Sat 9.30am-2pm Stylish & perfectly cultivated, Desiderata combines intricate & exquisite lifestyle choices with an attractive selection of fine beverages & delicate cuisine. This beautiful old building conceals a delightful retreat where guests can relax in comfortable surroundings. A sanctuary where freshly brewed coffee can be enjoyed with pannini, ciabata, muffins or fresh baguette sandwiches. Design your own salad & enjoy a fresh fruit juice or iced tea. Try the soup du jour with a glass of wine or beer. Indulge yourself in a dessert accompanied by a cappuccino, latte or refreshing frappuccino. Le Café Desiderata, a destination for whatever you desire. Wireless Internet Access



Relax and unwind in comfort at Rituals Free Wireless Internet access at both locations BAY FRONT, ROSEAU • T: (767) 440-CAFE (2233) PICARD, PORTSMOUTH • T: (767) 445-4223

In a sea of medical schools, one stands out.

Ross University School of Medicine, the right choice in the Caribbean. At Ross University School of Medicine, you’ll receive the most thorough medical training imaginable– with 16 months of Basic Sciences in Dominica and clinical rotations at our network of nearly 70 top U.S. teaching hospitals. Ross University places more graduates in U.S. residency positions than any other medical school in the world. For details visit or call 877-ROSS-EDU

School of Medicine

Eat Fish

in School Programme

Initiated by the Fisheries Division, with the support and assistance of the Japan International Cooperation Agency (JICA)/Japan Overseas Cooperation Volunteers (JOCV); the ‘Eat Fish in Schools Programme’ aims to encourage and popularize fish consumption and healthy eating among students, teachers, parents and other members of the community. “Once a month, each school involved in the programme rallies its parents, teachers and community fishermen and members to prepare

the fish lunch for students. From five to fifteen parents and volunteers will cook the fish and prepare the ground provisions, pies, salads, vegetables and juice. The programme is supported by Naomi Hosoe; a Japanese volunteer with the JICA/JOCV, as a professional chef for technical assistance. When parents arrive at 9am to start preparing the food, they get to learn different ways to cook fish from Naomi. The lunch is ready by noon and the teachers and parents serve the children their meals, allowing them to choose from a wide variety of healthy foods.” In 2008, 13 schools took part in Eat Fish in School Programme; 1,738 children fed each month and 147 parents, teachers and volunteers have participated. Fisheries Division thanks the RANATA (KIDS), Archipelago Trading Ltd and Fishermen for financial and in-kind support to execute this programme. Why eat fish? There are many reasons why fish should be a priority commodity in the diet of Dominicans. The most important reason is that fish is a very healthy food with tremendous health benefits:

For more information, to make donations or to sponsor the Eat Fish in School Programme and other community development projects contact:

Ministry of Agriculture, Fisheries & Forestry Fisheries Division

Roseau Fisheries Complex Bldg. | M.E. Charles Blvd. | Roseau, Dominica, W.I. Tel: (767) 266-5291 | Fax: (767) 448-0140 Email:

(1) The Omega-3 fatty acids found in fish have heart-protecting effects. They prevent the formation of blood clots in damaged arteries; they lower blood triglycerides and raise HDL (“good” cholesterol) and help to stabilize blood pressure in persons suffering from hypertension. (2) Regular fish consumption reduces the risk of heart disease by up to 40%. (3) People whose traditional diets are very high in fish have lower rates of cancers of the mouth, esophagus, colon, breast, ovary and prostate; they also have lower rates of dementia, diabetes, inflammatory conditions such as rheumatoid arthritis and asthma. (4) It’s economical value: All the fish caught in Dominica is for local consumption first. Most fish caught in Dominica is sold directly to the public at the landing sites thereby ensuring healthier, fresher product. (5) By buying fish, consumers are helping to sustain the livelihoods of Dominica’s 2,843 registered full-time fishermen and approximately 60 vendors and processors (FAO United Nations). Why is the Eat Fish in Schools Programme so important? The importance of the Eat Fish in Schools Programme is twofold: it encourages healthy eating at a young age, and it benefits the livelihoods of local fishermen. Fish must become an inherent part of both Dominican culture and tradition; a tradition that heralds healthy eating. Additionally, as a result of its continued growth and popularity, the Eat Fish in Schools Programme generates other projects such as providing schools with proper equipment, providing funding for more schools to benefit from the programme, beach clean ups and other community development projects. These projects require consistent funding, which is why sponsorships and donations are always appreciated.

For more information of technical assistance of JOCV contact:

Japan International Cooperation Agency 106 Independence Street | P.O. Box 163 Roseau, Dominica, W.I. Tel: (767) 440-3184/3183 Fax: (767) 440-3185 Email:

Comfortel De Champ Picard, Portsmouth

T: (767) 445 4452 & 275 3710 | E: : |


Comfortel De Champ is an international style hotel, restaurant and bar, perched high on the hillside above Picard. Guests can relax in comfort and enjoy panoramic views of the Cabrits and Prince Rupert Bay as well as very colourful and dramatic sunsets over the Caribbean Sea. In addition to gorgeous scenery and sundowns, the bar’s spacious veranda means that it is great for get-togethers or special occasions, as well as a peaceful escape from the heat and hubbub of campus or town. Bar snacks such as cheese platters, dips or Dutch Bitterballs are prepared onsite, whereas burgers, quesadillas, wraps, pizzas, and a selection of Oriental dishes can be ordered in from the Tomato Café and one of the Chinese Restaurants. Bar drinks include beers, a selection of self imported Spanish Wines and Spanish Cava, cocktails and liqueurs. Happy Hour is from 5pm to 6pm, and look out for movie nights on Tuesdays. Open Thu to Tue from 5pm - 9pm. Closed Wed. Sun evenings Dish of the day

Adaj Restaurant Bay Street, Portsmouth

T: (767) 445 6535 & 245 3646 | E:

A warm ambiance, personal service & exquisite cuisine are the key ingredients that make Adaj both a peaceful sanctuary & a delightful dining experience. With a background accompaniment of classical music or jazz, choose from a selection of French Creole, Italian & American dishes that reflect the artistry & culinary experience of Christian & his team. Appetisers include conch fritters, shrimp cocktails or crispy & fresh caesar salads. For an entrée, try chicken cooked in a ginger & bourbon sauce, a pan-seared mahi mahi, or an irresistible combination of fish, shrimp & scallops on a bed of linguini pasta. Coconut shrimp, T bone steak, lobster, pizza or club burger are mouth-watering alternatives. For drinks, the list of French wines is impressive, & non-alcoholic treats include a fabulous mango lassi. All are welcome to enjoy dining with a difference at the Adaj. Banquets & events catered for. Open Mon to Thur 9.30am - 11pm, Fri & Sat until midnight. Sun 3pm - 10pm. 58

Purple Turtle Beach Club

Cabrits Dive & Café

T: (767) 445 5296

T: (767) 295 6424 & 445 3010

Very popular beach front restaurant, ideally located on Dominica’s premier beach. Purple Turtle offers local and international cuisine, including seafood, steak, crayfish, local wild meats (when in season), BBQ, burgers, light bites & more. The fully stocked bar serves alcoholic & nonalcoholic drinks. A heaven for yatch-men, offering a variety of services & a favorite among beach goers. For a picture perfect setting, relaxing or unwinding, Purple Turtle is the place to be. Open daily.

Located on the waterside & looking out over Prince Rupert Bay, Cabrits Dive & Café is a great place to relax with a coffee, a cold beer or a glass of wine. Whether arriving by sail, Indian River boat, or maybe surfacing from a dive, be sure to ask for one of Helen’s fabulous muffins. The ambience is laid back and friendly, the setting picturesque, so be sure to drop in and say hi. Open 10am to 6pm daily. VHF channel 16 | E:

Lagoon, Portsmouth


Prince Rupert Tavern

Lagoon, Portsmouth

Iguana Café

Bar & Restaurant

Michael Douglas Bvd, Portsmouth

Cabrits National Park | T: (767) 235 3775 & 445 3004

T: (767) 277 2535 & 277 0815

Located at the historic Cabrits, Prince Rupert Tavern is ideal for food & refreshments whilst exploring the National Park. At weekends it becomes a great place for parties & entertainment with hi-fi music, karaoke & even big screen movies. Delicious local cuisine includes traditional lunches, goat water, shatou water, lambie, & fish water. The full bar serves beers, spirits, fresh juices & the fabulous Cabrits Rum Punch. Catering offered for parties & groups. Open daily from 9am - 6pm, weekends until midnight.

Authentically Dominican, the Iguana Café serves a delicious selection of freshly caught seafood & pasta dishes. Enjoy Jennifer & Cartouche’s warm hospitality & wonderful cooking. Try seafood salad, crayfish, conch, octopus, vegetarian ratatouille or ‘Lobster Iguana Café’ – grilled lobster in garlic & pumpkin sauce. Steamed fish in special coconut sauce is also fabulous. Seasonal delights include sorrel juice and jams, syrups & fresh fruits. Open Sun to Fri 11am - 11pm, Sat 6pm - 11pm. Please call for reservations and deliveries.


Blue Bay Restaurant Lagoon, Portsmouth

T: (767) 445 4985 | E: |


Set back from the road and located right on the beach, Blue Bay is one of Portsmouth’s finest restaurants. This picturesque & colourful establishment serves an appetising combination of French, Creole & Swiss cuisine with freshly caught lobster a very popular speciality. The seafood special – a plate of lobster & fish – is not to be missed. Other delights on the menu include a selection of beef, goat & pork dishes, with chicken colombo a delicious alternative to fish. All meals are accompanied by rice, vegetables or salads as well as an excellent breadfruit pie. Tempting desserts include the unique apple crix, banana flambée or banana split. With sailboats at anchor in the very beautiful Prince Rupert Bay, sit back & enjoy a planter’s punch or a golden dream cocktail as you watch the sun setting on another magical Dominica day. Open for drinks from 4pm and dinner from 5.30pm. Reservations required. Lunch by special reservation 24 hours in advance.

Peter’s BBQ & Bar Lagoon, Portsmouth

T: (767) 245 5320 & 616 5318 | E:

If Friday night is BBQ night then a trip to Peter’s BBQ & Bar in Lagoon, Portsmouth, should be on everyone’s agenda. Exceptionally good BBQ chicken and ribs are always in huge demand, as is Peter’s special steamed fish. Accompany your dish with fries, a cold beer, a rum punch or something stronger and be sure to hang around to enjoy the special vibes of the late night disco. Peter also provides BBQ catering services. Open every Friday from 6.30pm 60

Memory Lane Disco & Restaurant Bay St, Portsmouth

T: (767) 225 2195 | E:

For great vibes and a party atmosphere, check out Memory Lane Disco by the waterside in Portsmouth. With live music and DJ entertainment, try some lambie or shatou water, BBQ & fried chicken or maybe some steamed fish before dancing the night away. Cold beers, spirits, or the Back In Time rum punch are sure to get you into the groove. Memory Lane Disco is a place you’ll never forget. Groups welcome. New Restaurant serves creole & seafood for lunch & dinner. Open 7 days a week

Sugars Coffee House & Sugars Too Picard, Portsmouth

T: (767) 445 3399 | E:

D’s Tropical Flowers & Fruits


With professional training & certification from the coffee experts of Puerto Rico, Dominican couple Albert & Debra are fine-tuned in the art of making the perfect cuppa. Sugars Coffee House is located on the main Picard highway & serves a wide selection of quality espressos, filter coffees & smoothies, together with pita pizzas, burgers & paninis. Whether dining indoors or out on the terrace, don’t miss the tropical smoothie. And look out for Sugars Too, offering great BBQ, fish & steaks. All round, Sugars offers high quality food & drinks, with impeccable & friendly service. Special occasions catered for. Open Mon - Sat 9am-8.30pm. Picard, Portsmouth

T: (767) 445 6758 or 245 1043 | E: | | Credit Cards Accepted

Opposite Ross University, D’s is a vibrant assortment of cut flowers, fresh vegetables, exotic foods & seasonal fruits. Local products such as rum punch, hot pepper sauce, & Dominican coffee merge with a blend of wines, spirits & Cuban cigars. Soya milk, yoghurts, eggs, honey, nuts, French cheeses & cold cuts are also available. D’s fresh fruit baskets & beautiful floral arrangements make unique gifts together with a selection of local crafts & souvenirs. An oasis of Creole in an international landscape, D’s Tropical Flowers & Fruits is a treasure trove of natural produce, tradition, taste & colour. Open Mon to Sat 8am - 9.30pm, Sun 11am - 6pm.

Heaven’s Best Guest House & Restaurant Savanne Paille, Portsmouth

T&F: (767) 445 6677 | C: (767) 277 3752 | E: |

Heaven’s Best is a genuine dining revelation. Located near Douglas Bay, this unassuming eatery is one of those hidden treasures you seek but rarely find. Owner & Executive Chef Heskeith Clarke serves a fusion of delicate Caribbean & hearty American cuisine. Stuffed crab, octopus salad, lobster, chicken cordon bleu & New York steak are just some of the scrumptious dishes on offer. Daily fresh ingredients & inspired cooking combine to deliver an unforgettable dining experience. Lunch Mon to Fri 12 - 3pm. Dinner Mon to Sat 4.30 - 9pm. Reservations advised. No bar - Bring your own wine.


Le Flambeau Restaurant

Portsmouth Beach Hotel & Picard Beach Wellness Eco Cottages, Picard, Portsmouth


T: (767) 445 5142 | F: (767) 445 5599 | E: |

Planning a day out in Portsmouth, relaxing on a beach or having fun with water sports? Then Le Flambeau Restaurant is an ideal place for an excellent lunch. The seafront location at the Portsmouth Beach Hotel, awards Le Flambeau a picturesque setting where diners can enjoy expansive views of the Caribbean Sea, sail boats & the Cabrits National Park. Try out some great local food, including the chef’s specialty, a mouth-watering Crayfish Sancoche lightly simmered in fresh coconut milk. Great ambiance, fantastic views, delicious food, perfect! Open daily for breakfast, lunch & dinner (7am-11pm).

Perky’s Pizza Picard, Portsmouth

T: (767) 445 3281 | F: (767) 445 4745 | E:

In a new location opposite Ross University, Perky’s Pizza serves a mouth-watering selection of 12”, 14” & 16” pizzas with a wide range of delicious toppings. The famous Perky’s Pizza Pie is superb. Alternative bites include rotisserie chicken, sweet and savoury pies and pastries, and local dishes such as soups, chicken & rice, and macaroni cheese. Fresh juices and smoothies are a perfect accompaniment. All freshly made on the premises, Perky’s is pizza heaven. Open Mon to Sat 8am-10pm Sun 12pm-8pm. Indian River Bush Bar & Restaurant

Call COBRA to arrange enchanting riverside dining for parties of 8 or more. Also for a mystical boat ride along the Indian River or an exciting Nature Island tour. INDIAN RIVER BUSH BAR & RESTAURANT


The only name you need for a magical Dominica experience. t: 767 245 6332 | t: 767 445 3333 | f: 767 445 3333 e: | e: VHF CH 16/10 | Prince Rupert's Bay, Portsmouth 62

Jennifer’s Dukuna & Banana Balls Traditional recipe handed down through the generations. Iguana Café, Portsmouth 4 Servings or more Banana Balls Ingredients

2 sweet potatoes (Peeled & Grated)

6 green bananas (Cooked & Chopped)

½ grated coconut & its milk

½ cup evaporated milk

¼ cup cornmeal

1 tsp black pepper

½ nutmeg (grated)

Fresh celery, chives, parsley & thyme

3 TBSp sugar


1 lb flour


Salt & water for Cooking

oil for frying


Dukuna Ingredients

Arrowroot (Toloma) or banana leaves

Method Dukuna: Mix the sweet potatoes and all other ingredients together in a bowl. Add more coconut milk if needed until you have a sticky dough. In a saucepan, bring salted water to boil. Cut the dough into individual portions & wrap in Arrowroot (Toloma) or banana leaves. Add to the boiling water & cook for 10-15 minutes. Serve with banana balls and saltfish sancoche. Method Banana Balls: Mix all ingredients together in a bowl until you form a smooth consistency. With your hands coated in flour, roll the mixture into small balls. Fry in hot oil until golden brown.


Rock Site Restaurant & Bar

Islet View Restaurant & Bar

T: (767) 285 9880

T: (767) 446 0370

Rock Site, or ‘Chez Patsy’ as it is affectionately known, is in the heart of Calibishie. With cosy waterfront terrace & great Creole food, this authentic local eatery is a great place for breakfast, lunch or dinner. Traditional dishes include fish, chicken & meats, but why not try something more adventurous, such as lobster, crayfish ackra, homemade quiche, seafood paella, or breadfruit pie. Accompany your meal with Patsy’s own seamoss or a fresh local juice. Open daily 7am to midnight. Parties & special events catered for.

Islet View (known locally as Rudy’s) is a unique & friendly restaurant with an excellent reputation. Creative decoration and stunning ocean views make dining a delight. Rudy serves great tasting traditional Creole dishes, including fish or chicken with local provisions, plantains & vegetables. Stewed & smoked chicken, codfish calalou & crayfish are also favourites. Try a rum fusion – there is no collection like it. Originals include Obama Special and Rudy’s famous Energy Punch. It’s a knockout. Open daily 7.30am to 11pm

East Coast

Calibishie, Dominica

Island Food Restaurant Wesley

T: (767) 265 7584

Castle Bruce

In The Mix With Islet View, Castle Bruce Rudy’s Obama Special Rum

CAN WE TASTE IT ? YES WE CAN ! Rudy’s Obama Special is an uplifting tonic that offers strength, wisdom & freedom - unlike his McCain Special, which is a bitter Bush rum, that helps with a long life, but is good for nothing else. Rum Infusion Ingredients Mezé Mawee (a natural viagra, wards off illness, steadies your nerves) Bois Bandé (a natural viagra, good for the thyroid & prostate)

Longleaf (very good for gas – getting rid of it, that is…)

Located on the main road in Wesley, Island Food is a taste of real Dominica. Pearl prepares a daily selection of traditional Creole food such as stewed pork, fresh fish, and curried chicken – all served with local vegetables, provisions, rice and peas. Spinach rice and pumpkin rice are tasty vegetarian options, and beer, spirits and fresh fruit juices are always available. Generous helpings and great value for money, Island Food is sure to satisfy your hunger. Open Monday to Saturday from 8am - 8pm. 64

Method Blend each rum in equal parts & enjoy. After a shot the world already looks a better place.

East Coast

Coral Reef Restaurant & Bar Main Street, Calibishie T: (767) 445 7432

Looking for genuine Caribbean treasure? Point your compass to the Coral Reef Supermarket in Calibishie and take a look out the back. There you will find a wonderful beach and waterside restaurant that offers a marvellous combination of coastal views and excellent dining. Relax in comfortable and peaceful surroundings where the only sounds you hear are the waves of the Atlantic rolling over the offshore coral reefs. Deliciously prepared Creole and international dishes include traditional lunches of peleau, stewed chicken, goat, and fish, complemented by fresh salads, vegetables and homemade bread. Looking for lighter bites? Why not try some wings or cheesy potatoes with parsley and basil? For dinner the Coral Reef serves great ribs and chicken with a generous helping of fries. Complement your meal with a cold beer, freshly made fruit juice or a rum punch. An entirely unmissable Calibishie experience. Open Mon to Sat 9am - 11pm Sun from 6pm – daytime by reservation.


Kai Woshe Restaurant & Bar Pointe Mulâtre, Delices

T: (767) 446 1688/1849 & 225 9193 | E:

East Coast

Located in the grounds of the guest house, with a backdrop of forest-covered peaks, Kai Woshe is a pretty restaurant constructed of local stone, slate and wood. Large, light and airy, it is ideal for groups and events as well as those exploring the region. Serving local and international cuisine using organically grown ingredients wherever possible, Kai Woshe is a lovely setting for traditional meat, fish, and chicken dishes, served with fresh provisions and tasty vegetables. The full bar offers wines, beers, spirits and rum punch. Open daily for breakfast, lunch and dinner. Call ahead and tell us what you’d like.

In The Picture

Chef Albert Anthony Joseph Riverside Cuisine, Loubiere Albert’s resume is a fascinating story of a lovely and resolute Dominican man. It starts in 1965 when at the tender age of nine he was introduced to this art by Ma Perryman the owner of Castle Comfort Lodge. She has sadly since passed away. Even today Albert feels indebted to her kindness and generosity, for taking the time to teach him skills that many learn in expensive cooking schools. Albert worked at two Dominican restaurants and one in St. Martin before beginning a ten year stint on the cruise ship lines. He began as a sous chef and by the time he had finished had earned three stripes and become an accomplished chef. Back in Dominica, Albert cooked at Le Flambeau, Anchorage, Port of Call, Fort Young and Green Flash. He is now the chef at Scotts Headquarters. His dream is to one day have his own restaurant and he has established a catering company called Riverside Cuisine, specialising in Creole, organic and vegetarian foods.



Calibishie, Dominica T: (767) 445 7291

East Coast

Order a refreshingly cold beer, a local fruit juice or a rum punch and relax on the white sands of beautiful Calibishie. Kokonutz is right on the beach and is about as laid back as it gets. Very colourful and equally welcoming, this popular beach bar and restaurant serves a range of light bites and tasty meals. Burgers, fries, freshly caught fish, shrimps and lobster with salad and vegetables are all delicious options. After dining, stay at Kokonutz for great evening entertainment, live music, karaoke and films. Open Tuesday to Sunday 8am - 11pm. Closed Mondays

Escape Beach Bar & Grill Red Rock Haven Hotel, Calibishie

T: (767) 275 7997 or 275 7998 or 445 8227 |

Escape is a secluded retreat, scarcely visible from the Pointe Baptiste shoreline & part of the evolving natural sanctuary that is Red Rock Haven. Fashioned from local stone & beautiful woods, & balancing tropical surroundings with thoughtful design, Escape offers simple but high quality dining & refreshments. Specially prepared dishes include unique pizzas, seafood, octopus shatou & a delicious cheeseburger. For drinks there are ice cold beers, wines, Margaritas, freshly squeezed juices & the signature Escape Rum Punch. Peaceful & unassuming, discreet & harmonious, Escape is a delectable hideaway. Open Wed-Sun lunch & dinner.

Veranda View

Calibishie, Dominica

T: (767) 445 8900 & 613 9493 | E: |

Veranda View is a gorgeous & unforgettable treat. Instead of a menu, call Hermien & tell her what main course you fancy. She will add a starter & a dessert of her own, creating a delicious & very affordable three course lunch or dinner. Trained in Switzerland, all her ingredients are fresh & organic. Specialities include seafood dishes, garlic breads, a unique vegetable sauce, & icecream. The thoughtfully designed beachside restaurant enjoys wonderful coastal views. Bring your own drinks or try Hermien’s homemade wine, fresh fruit juice or rum punch. Open daily. 24 hour advance reservations prefered.





by Terri Henry |

With Dominica’s reputation as the most natural island in the Caribbean it was only fitting when the Dominica Organic Agriculture Movement (DOAM) was formally established as a non-profit NGO in January 2006. Their motto is ‘Working Towards a Healthy Environment’ and they also espouse the benefits of organic agriculture for the personal health of both producers and consumers. A primary aim of DOAM is to establish a set of high quality national standards to guide the country on the practices and procedures of organic production that meet International criteria of the Organic Certification Process. Additionally, DOAM seeks to support farmers and agro-processors as they make the transition to organic production and assist them in securing more valuable markets for their organic produce and products.

Visit DOAM online at or contact DOAM via email

Agriculture has always played a major role in the Dominican economy, and thus DOAM is strategically placed to strengthen and holistically enhance the sustainable development of the island. The mission and work of DOAM reaches out to all sectors of society and membership is comprised of a diverse array of industry stakeholders from farmers and agro-processors to hoteliers and local customers. DOAM welcomes the public to join them at their quarterly membership meetings. Overall DOAM facilitates ways that the population can co-exist with, rather than dominate natural systems and harmoniously benefit from the bounty of nature in Dominica. With the presence of DOAM, the future for maintaining healthy produce, the pristine environment and the longevity of the Dominican people, looks as bright as the island sunshine.

A FAMILY OF HEALTHYproducts NURTURED, HARVESTED, PROCESSED & packaged in Dominica, the Caribbean’s Nature Isle Small Farm, Woodford Hill, Dominica Tel: 767 445 7001 | Fax: 767 445 7007 | Email: | 68

Silks Hotel - Royal Hatton Restaurant Hatton Garden, Marigot

T: (767) 445 8846 & 275 3151 | F: (767) 445 8029 | E: |

East Coast

Once a historic rum distillery & museum, Silks Luxury Boutique Hotel is now a beautiful retreat. Constructed from stone, set in two acres of riverside gardens, & extending down to the beach, Silks is a fusion of contemporary style with authentic Creole. It has five immaculately furnished ensuite rooms & the secluded courtyard pool is a perfect sanctuary for relaxation. The Royal Hatton is Silks’ restaurant & comfortably seats 4050 diners who can enjoy delightful views overlooking the Pagua River. The menu offers an outstanding selection of creative, speciality dishes such as Pagua River Crayfish, fresh water shrimps, lobster & fish. Using a combination of ingredients from the kitchen garden, locally grown organic produce, fresh fish, seafood & meats, The Royal Hatton restaurant offers a delicious taste of homemade Creole cooking with an international flare. Come to Silks & dine in unparalleled luxury & exceptionally good taste. Open Tues to Sun for breakfast 7.30am-9.30am, lunch 12-3pm. Dinner 7pm-9.30pm by reservation only.

SALTFISH Saltfish, sometimes also referred to as codfish, is preserved cod that is usually produced in Canada, Iceland and Norway. It is said to date back to the 17th century when cod was first caught on the Grand Banks off Newfoundland by Portuguese mariners and preserved by adding salt and drying it out in the wind and sun. Once a heavily traded commercial product, saltfish is still cooked and eaten all around the world. In the Caribbean it is usually associated with the very traditional Jamaican dish, ackee and saltfish. Before cooking, it must be soaked in water for up to 24 hours to soften the flesh and reduce the salt content. In Dominica it remains an inexpensive staple, often highly seasoned with peppers, garlic and onions and served as a breakfast dish, in a traditional sancoche, or as a filling in bakes.


Kanki Touna AutĂŠ (Concord), Kalinago Territory 6 or more servings 3 manioc roots 3 dessert spoons of sugar


spices (nutmeg, ginger)


banana leaves water Method: Cut banana leaves into rectangular shapes (about 10 inches by 5 inches). Peel, wash and then grate the manioc roots into a large bowl and cover with cold water. Give it a good stir. Poor the mixture through a muslin cloth, collecting the liquid in a second bowl. Give the grated roots a good squeeze, then open up the muslin and remove any large or ungrated pieces. Allow the strained water to settle until you see the starch has settled at the bottom. Gently pour away the excess water, leaving just the starchy residue. Add the sugar, grated spices and grated manioc and mix until it becomes sticky. Heat the banana leaves briefly over a flame and then wrap portions of the mixture into each leaf, folding to make a parcel. Tie with dried fibres or string. Place the parcels in a pot of boiling water, cook for around 10 to 15 minutes and then serve.




Add a Large Spoonful of Kalinago Heritage

Dominica’s Kalinago live in a communally owned mountain and coastal area on the east of the island known as the Carib Territory and more recently as the Kalinago Territory. Their ancestry goes back to Amerindian adventurers who migrated northwards from the Amazon River Delta along the Lesser Antilles island chain long before Columbus happened upon the region in the 15th century. Having assimilated into the islands and developed their own identity, these indigenous people became known by Europeans as Island Caribs, or simply Caribs. Many of the traditional boats Dominica’s fishermen head out to sea in were either made by or modelled upon the craftsmanship of the island’s first settlers. From single gommier trunks, skilled canoe builders still create sturdy vessels that once carried their ancestors from the South American mainland. Fishing skills themselves – either for ocean going pelagics such as tuna, marlin or dorado (dowad), or for inshore reef fish, lobsters and crayfish – were influenced by the methods of the Island Caribs, who were masters of the art. Sweet potato, tomato, corn, manioc (also known as cassava and farine), avocado pear, pineapple, annatto (roucou), the agouti and even cocoa all have their origins in the South American continent. Just imagine life without chocolate !

Amerindian adventurers, early settlers and, more recently, the Kalinago themselves, have all helped to shape and influence the culture and heritage of today’s Dominica – including the food we eat.

At the Kalinago Barana Auté, Salybia’s roadside Cassava Bakery and also at the very wonderful Touna Auté, it is possible to sample some of the traditional cooking that is part of Dominica’s Kalinago heritage and which has also influenced the more contemporary dishes we now label as ‘Creole’ or ‘local’ food. If you have never tried cassava bread or kanki you may be very pleasantly surprised. In admirable efforts to preserve and promote Kalinago identity, skills and culture, these places are definitely worth visiting and supporting. Our Kalinago are special.


Earl Etienne’s River Lime Braf Art Asylum, Jimmit Serves a river gang of 10 4 lbs smoked dolphin (dorado) or kawang (jacks) 1 lb dasheen


½ lb tannias 1 hand green bananas 1 lb yam 1 large christophene 1 medium pawpaw 1 large cabbage flour and water dumplings 1 tin coconut milk 1 tbsp cooking oil ½ lime Seasoning (celery, parsley, thyme, garlic, onion, lime, chives) Method: Boil some water and then pour over the fish. Allow to stand for a while to remove some of the salt. Carefully stand a large river lime pot of water over your fire and cook a small portion of fish until it dissolves Peel and wash your dasheen, tannias, green bananas and yam. Do the same with the christophene and pawpaw and chop them up into small pieces. Place everything into the pot with your seasoning and ensure they are covered with water. Allow them to semi-cook before adding the dumplings and chopped cabbage. Add the fish, coconut milk and oil and simmer for 5 to 10 minutes. Remove the pot from the fire, then squeeze and add the lime. Serve to your friends with local bush rum or cold beer.


Jimmit, Dominica +1 (767) 225 5836 & 449 2484 72

SHILLINGFORD ESTATES LTD Located beside the pretty Macoucherie River on the island’s west coast, Shillingford Estates Ltd is largely a family company that has been making fine rums for over 50 years. Sold under one of Dominica’s best known brands, Macoucherie, which is also the name of the estate where there has been a distillery since the 19th century, their traditionally made rums are very special because they are distilled from pure sugar cane juice that is still cultivated on the same estate lands. There are three delicious variations of Macoucherie pure cane rum. Macoucherie White is a pure blend of sugar cane rum with natural spring water. Macoucherie Red is a fine, dark rum that has been aged in burnt cask barrels. Macoucherie Bois Bandé* is a very popular spiced rum with cinnamon, maize and that extra special ingredient, bois bandé.

Prime Star is a delicate rum made from molasses. It is affectionately known as ‘ladies rum’ because of its distinctly mild flavour. All of these rums are distilled to 40% alcohol by volume. Shillingford Estates also produces a stronger cask rum that is 63% ABV and which is often used as the base for some of Dominica’s very best rum punches. The cultivation, fermentation and distillation of sugar cane to create rum is part of Dominica’s history and cultural heritage. In addition to producing these traditional, high quality rums, Shillingford Estates also organises guided tours of its historic estate and distillery where visitors can experience first hand the rum making process. *Bois Bandé

Bois bandé is the name of a tree that grows at high elevations in Dominica’s verdant rainforest habitat. Its bark is said to have a tumescent effect upon men, and thus it has developed a reputation as Dominica’s single most effective natural aphrodisiac.

Shillingford Estates Ltd Tel: 767. 449 6224/6409 Fax: 767. 449 6904

Sunset Bay Club & Seaside Dive Resort 4 Seasons Restaurant Coulibistrie

T: (767) 446 6522 | F: (767) 446 6523 | E: |

West Coast

At “4 Seasons” Restaurant, fresh local ingredients are prepared with a special touch of Belgium flair. Famous island-wide for flambé & pan-fried lobster, seasonal crayfish & tender steaks, “4 Seasons” has a reputation for exceptionally high quality cuisine. Be sure to try our new speciality Belgian style mussels, or enjoy a variety of salad & vegetarian dishes, Fish of the day, chicken & irresistible desserts. A wide selection of sandwiches is also available throughout the day. Succumb to the casual ambiance, beautiful sea views & outstanding food & drink. Open daily. Breakfast, lunch & dinner from 7.30am - 9pm. Fri & Sat until 10pm.

Tamarind Tree Hotel & Restaurant The Tamarind Tree, Salisbury

T: (767) 449 7395 | E: |

Enjoy a terrific seaview & cooling breeze in the warm ambiance of this charming alfresco restaurant. Serving Creole & international cuisine prepared only from fresh local produce, choose from a selection of fish, chicken, steaks & salads, plus seasonal specialities of crayfish & shrimp. A 3-course dinner special is refreshed daily. Accompany your meal with a draft Kubuli, fresh juice or wine, then follow it up with a luscious homemade dessert. Look out for Sunday Special Brunch Buffet & Thursday Gourmet Nights. High season: 7.30-9.30 for b/fst, 1pm-3pm for lunch, 6pm-8.45pm for dinner. Low season: call for reservations. Clsd Tuesdays.

Morning Bird Hotel London Rd, Mero

T: (767) 449 7401 | E: |

Perched high above Mero Beach, Morning Bird offers excellent Creole & international dining. Open for breakfast, lunch & dinner, its alfresco terrace is the perfect place to take in unbeatable sea views.Lunchtime snacks include sandwiches, fish of the day and chicken Morning Bird style. For a delicious Creole dinner try the Seafood Platter, or locally caught lobster & conch. Great for exploring Dominica, the Morning Bird is a familyoriented hotel with self-catering apartment suites. Escape, relax & enjoy our hospitality. Open Daily. By reservation, book in advance. B 7:30am-9:30am, L 1:00pm-2:00pm, D 7:30pm-9:30pm 74

Plantain cheese AND RIVER & SEA HOT POT Chef Waviel Bazil, Hot Pot Restaurant 4 Servings RIVER & SEA HOT POT 2LB Lobster & Crayfish

4 OZ (125G) white & yellow cheese grated

1 CUP (240ML) FRESH coconut milk

6 seasoning pepper

1 CUP (240ML) whipping cream

2 LARGE SPRIG celery

2 onion


4 CLOVES garlic (CRUSHED) 6 seasoning pepper thyme & parsley (CHOPPED) TO TASTE


PLANTAIN CHEESE 4 medium ripe plantains (Grate TWO)

Method Plantain Cheese: Chop seasoning pepper finely with celery & parsley and mix together with grated plantain into a paste to use as stuffing. Cut the other two plantains lengthways & remove the centre. Fill space with the mixture. Place into a baking dish & in the oven at 300°f for 20 mins. Top with grated cheese & place back in the oven for a further 10 mins. Method River & Sea Hot Pot: Place all the ingredients except half the whipping cream into a large pot. Bring to the boil & simmer for 20 mins. Add rest of whipping cream & simmer for further 5 mins.

Hot Pot Restaurant & Bar Salisbury

T: (767) 277 5267

Blink and you may miss it. The Hot Pot is one of those places you seek but rarely find. Discover wonderful local cooking with an extra special touch of magic from owner and chef Waviel. Try his Creole chicken, lobster, crayfish, shatou water, steamed fish, ribs and much more. Every day there is something different. Dine at the Hot Pot or order from the very popular catering service. With over 15 years experience in the culinary business, Waviel’s cooking suits all tastes. The talk of Salisbury, maybe even the whole island, the Hot Pot is a real treasure. Open Mon to Sat 8am to 1am and most Sundays.




The pretty village of Cochrane is located in the south west and is one of the gateways to the Morne Trois Pitons National Park. With a backdrop of forest covered mountain tops, the village is a picture perfect setting for one of Dominica’s more unconventional fixtures: the annual rabbit festival. Rabbit is fairly new on the Dominican menu though it is increasing in popularity because of events like this. Both locals and visitors get to sample a wide range of rabbit dishes, some of which are prepared by guest chefs such as Richard JosÊ Matta Maiz from Venezuela. His paella with rabbit and lapin au vin specialities were in huge demand and had people coming back for more. Rabbit revellers can also try curried rabbit, Creole rabbit, BBQ rabbit, stewed rabbit, rabbit braf, and Mediterranean style rabbit. With plenty of cold beers, spirits, rum punch and entertainment, the Cochrane rabbit festival has become a big hit. Unless you happen to be a rabbit, of course. The rabbit festival usually takes place during the month of August. Check radio and local press for details.


Connie’s Mero Beach Bar Mero

T: (767) 449 6513 & 449 7647

West Coast

Located right on the pretty beach at Mero, Connie’s is the ultimate place for sun & surf revellers to relax with a cold beer, a fresh fruit juice or a delicious homemade coconut, passion fruit or lime rum punch. Her tasty lunches & dinners include local specialities such as fish or smoked meat sancoche, rice & beans, fried or grilled chicken with vegetables, steamed fish & salads. A lively & friendly ambiance where the sounds of the surf are only interrupted by laughter or the slamming of dominoes, Connie’s beachside offerings also include sun lounger rental & a forthcoming boutique shop and ice-cream stall. Watch this space! For a genuinely warm & friendly Dominican welcome, where black sand, blue sea & colourful sunsets are guaranteed daily, & where great local food & drinks are served, Connie’s is very hard to beat. Open daily 8am until late. Dinner by reservation call to book in advance.

As you explore the “Food and Drink” of Dominica, you will discover many interesting people and places...

Mam’s Company Ltd

West Coast Highway, Checkhall, Massacre | T: (767) 449 1390 | F: (767) 449 3446

LOOK OUT FOR! Black Pudding, Bernadette Esprit,

Pont Casse Roundabout, Saturday from 6am

Conveniently located on the west coast highway, Mam’s Supermarket, Bakery & Restaurant have everything you need. From shopping essentials to daily baked fresh breads, mastifs, jackarees, bread sticks, French baguettes, & burger breads as well as delicious Creole food such as traditional lunches, smoked meats, lentil soup, grilled chicken & much more. Mam’s is a one-stop shop where quality, friendly service & prices are always just right. Restaurant: Mon to Sat 7am - 8pm. Supermarket: Mon to Sat 7am - 9.30pm & Sun 7.30am - 2pm.


West Coast


In September, the quaint west coast village of Layou hosts the annual ‘Titiwi Fest’. The titiwi is a small fish that is caught at river mouths at certain times of the year and phases of the moon. Though it is most frequently prepared as a fried ackra, the festival’s ingenious cooks come up with many delicious alternatives. Look out for titiwi stew, titiwi pies and even smoked titiwi. The Titiwi Fest will celebrate its second year in 2009. It is a lovely family event with great food, drinks, music and beach games. Please support it and enjoy your titiwi!

The Titiwi Fest for 2009 is scheduled to take place in October. Contact Charles Lazare, Chairman of Layou Improvement Committee for further information T: (767) 449 7081 • C: (767) 245 2086 • E:

Mirage Restaurant Cuba Road, Mero

T: (767) 449 6676 | E:

Located on the mid-west coast of Dominica, with breathtaking panoramic views of the Caribbean Sea, Mirage Restaurant serves high quality nouvelle French cuisine influenced by wonderful local ingredients. Let the trade winds cool you down as you dine in comfort in the pretty terrace restaurant. Green salads, meats, stews and seafood are all excellent choices as are the french crepes at lunchtime. Accompany your meal with a bottle of first-rate French wine. Not really a mirage - more a refreshing oasis of relaxation and fine dining. Wheelchair access. Open Tues to Sun. Lunch 12.30, Dinner 5.30pm. Reservations preferred 78

Titiwi Accra Recipe from World Rivers Day Titiwi recipe booklet compiled by Fr. Franklyn Cuffy C.Ss.R. Booklet contributions from Miss Claudine Jolly Charles, Mrs Heskar Charter, Mrs Agnes Isidore, Mrs Pamela Philogene and Mrs Melina St. Hilaire 6-8 Servings 1 cup titiwi 2 tsp baking powder


2 tsp garlic (minced) ½ cup water (approx) 2 cups flour 4 tbsp green seasoning 2 tbsp onion (finely chopped) hot pepper to taste salt to taste Oil for frying Method: Clean titiwi removing sand and stones, then season with green seasoning, garlic & onions. Combine flour & baking powder and add to the seasoned titiwi. Add pepper and enough water to make a soft mixture and beat until smooth. Adjust salt to taste. Drop by tablespoon into hot oil and deep fry until golden brown. About 3 to 4 minutes. Drain on paper towel and serve hot.

As you explore the “Food & Drink” of Dominica, you will discover many interesting people and places...

LOOK OUT FOR! Fresh Fruit, Garden Salad, Vegatable Roti from Marcia at

Natural Fruits Bowls Roseau


written by Terri Henry • Onelove Livity,



Dominica has a rich tradition of using herbs to impart the delicious seasoned flavour in Creole cooking. Natural medicines made from leaves, flowers, barks and roots are also commonly used to cure a range of maladies. Almost everyone has at least one remedy they use to treat an illness in the form of a ‘bush tea’. Vervain is good for headaches and anxiety, lemongrass lowers a fever, guava leaves halt an upset stomach and raspberry leaves are used by pregnant women to help ease the birth and increase the flow of breast milk. Kelp from the sea is an abundant source of iodine and is used to correct hormonal imbalances and kidney complaints. A rare herb called Stevia, also known as ‘sugar bush’ will sweeten tea naturally without raising blood sugar. Other preparations include garlic syrup, which is a favourite for treating colds and flu and fresh green juices made from blends such as parsley, celery and watercress are fantastic blood cleansers for overall wellness. For a more detailed diagnosis and treatment there are a number of traditional healers on the island that offer health consultations. Several Dominican companies specialize in producing tea bags which serve to make herbal beverages even more convenient and accessible. Even local rum is infused with herbs such as rosemary, lapset and anise to offer alternative flavours. The herb bois bande is commonly used in this way as it is reputed to be a natural Viagra!

Photograph of Reah Registe (Herbs The Healer), outside LIME Building, Roseau

The rugged terrain of Dominica contains a treasure trove of herbs and their widespread use gives vitality and freshness to foods, drinks and to the people.


The Dominica Herbal Business Association (DHBA) is an umbrella organization for the diversity of businesses that use herbs as part of their products. For more information contact: IICA office, Botanical Gardens, Roseau, Commonwealth of Dominica Tel: (767) 448 4502 • Fax: (767) 448 5898 Email:


CONCH BLOWERS When fishermen announce their catch, it is traditionally done by trumpeting a rather haunting sound through a queen conch shell. You may see them by their colourfully painted boats on the shoreline of a fishing village, by a busy roadside, or perhaps touring neighbourhoods in a pick-up truck. But wherever they may be, their message is the same: fish for sale. Tuna is perhaps the most frequently caught, sold and eaten fish in Dominica. It is available all year-round and is a staple of the traditional fish lunch. The most popular catch is dorado, known locally as dolphin, dowad, and by some as mahi mahi. A seasonal fish that is usually caught in the winter months, dorado has succulent white flesh and is quite delicious. Whether served steamed, pan fried or sautĂŠed, you should never pass an opportunity to try it. A third offshore fish caught and sold is marlin, though it is a little less common than tuna or dorado. Inshore catches include flying fish and needle fish (commonly known as balaou), bonito, snapper and kingfish. Spear fishermen will take small reef fish which are usually turned into a traditional soup known as fish water. Buying fish can sometimes be as tricky as catching it. The Roseau and Marigot fisheries are good places to start. You can also try traditional fishing villages such as Scotts Head, Fond St Jean, Saint Sauveur or Anse Du Mai. The rest, just like fishing itself, is about luck and being in the right place at the right time. But whatever your tactics, be sure to always listen out for the unmistakable sound of the conch blowers.


Hollywood Classic Barrel & Bamboo Bar Melvina’s Champagne Bar & Restaurant


Pointe Michel | E:

Chanpagne Hwy (D’Ochelle), Pointe Michel

T: (767) 285 2323 & 245 5058

T: (767) 440 5480

Located on the waterside in Pointe Michel, Hollywood Classic is a unique bar of bamboos, woods and old rum barrels. Drinks include cask rum fusions such as spice and anis. Order a coconut, lime or peanut punch, or relax with a beer on the deck enjoying superb views of the Caribbean coastline. To eat, try traditional lunches, fish cakes, fried dumplings, steamed or fried fish. Look out for cultural activities & music at weekends & ask about our island tours. Open daily 8am until late.

For delicious sauté, fried or steamed fish, freshly caught, you must visit Melvina’s. Located just south of Pointe Michel, Melvina’s is very popular with locals and visitors. Her fabulous fish dishes are served with bakes, vegetables or provisions. Accompany them with a local beer or a fabulous Melvina herbal rum or rum punch. On Friday and Saturday nights, be sure to enjoy a lime, a great time, and some fabulously tasty local food. Open daily 9am until, Sun from 12pm.

In The Picture Chef Vincent Binet Sea Lounge, Loubiere

Hailing from Toulouse in France, Chef Vincent Binet has firmly established himself as one of the very best on the island. During filming of Pirates of the Caribbean it was to Vincent who actress Keira Knightly and her team turned for their meals and, between May 2006 and July 2008, his dishes quickly established La Maison restaurant as one of the most outstanding fine dining experiences in Dominica. After a little time away to attend to his new family, Vincent has returned to the recently established Sea Lounge Restaurant in Loubiere where his savoury and sweet pancake dishes are already a magnificent hit. Drawing upon his experience and training in Thailand, Belgium and the Netherlands, Vincent is a master of his art, producing dishes that make diners eager to return for more. Whether you live here or are just visiting, be sure to have Vincent cook something for you. 82

Sea Lounge Loubiere

T: (767) 440 6973 & 225 9473 | E: |

As you explore the “Food & Drink” of Dominica, you will discover many interesting people and places...


At last, the welcome return of premier chef Vincent Binet to Dominica’s culinary scene, now working his magic at the Sea Lounge in Loubiere. Simple, yet supremely delicious, high class, yet attractively priced, Vincent’s Sea Lounge menu is sure to please both palate and pocket. Generous, freshly prepared salads and a tantalising selection of sweet and savoury crêpes are the big ticket lunch and dinner options. A locally caught and prepared lobster crêpe is impossible to resist, as are Vincent’s dinner specialities of fresh seafood platter and exquisite brochettes. Unwind in comfy sofas and enjoy a trademark Caribbean sunset with a serving of tapas and a glass of cellared French wine. A beautiful waterside deck, a relaxing and peaceful ambiance, and a delicious helping of Vincent’s trademark cuisine – what more could you possibly need? Open Thur to Sat from 4 pm to evening dinner (by reservation). Sun to Wed call ahead for group or event bookings.

Spotlight Bar Geneva, Grand Bay

T: (767) 225 8866 & 446 4141

LOOK OUT FOR! Picard Food Pavillion, “The Shacks”, Picard If travelling in the south, look out for the Spotlight Bar at the main road junction between Geneva and Grand Bay village. Ideally located for local food, snacks and refreshments, call in for a bush rum, a cold beer, soda, grilled snacks and salads, BBQ chicken or maybe some fresh fruits and vegetables. Also be sure to ask about Riverbank Farm cottage accommodation, craft shop and camping ground along the Geneva River. Open all day every day.





Dominica’s Morne Trois Pitons National Park is the perfect backdrop to the Education, Welfare and Economics in Sheep (EWES) project of the National Association of Youth in Agriculture (NAYA) Inc. Laudat one of Dominica’s highest villages is the main gateway to the park, providing access to a number of eco-tourism sites. The village also has a rich history in agricultural production including root crops, citrus and sheep husbandry. The Dominican White sheep, which is considered an endangered breed, is found here and is the focus of the EWES project. Taking place at Lake View Farms and funded by the Global Environment Facility (GEF), the primary objective of the project is to ensure conservation of the breed and make breeding stock available to farmers. Its secondary objective is to advance the interests, promote the welfare and encourage the active

The project is managed by NAYA group member, Mr. Anthony Cyrille, who holds a Bachelor’s degree in Animal Science. Project completion is envisaged by March 2009. 84

By Delroy Williams President of the National Association of Youth in Agriculture (NAYA) inc.


participation of youth in livestock production. The project began in January 2008 and includes construction of a breeding and compost facility and 2 acres of improved pasture plus a protein bank on the 5 acre farm. A sheep culinary festival will also be a highlight and encourage an appreciation of mutton and lamb among Dominicans. An intensive breeding program will make sheep available to Dominica’s livestock farmers, and a demonstration and research unit will be used to train local farmers in feeding ratios and techniques, breeding stock improvement and general husbandry methods.

Main Image: View of Morne Anglais from Lake View Farms Top Right: Bottom View of New Breeding Facility Inset Image: Original Breeding Unit

Middle Right: Project Officer & GEF National Coordinator Bottom Right: Dominican White Sheep


Tia’s Bamboo Restaurant & Cottages Wotten Waven

T: (767) 440 4352 & 276 2761 | E: |

Roseau Valley

Tia’s idyllic hideaway offers good service & privacy in natural surroundings. Hot sulphur spas within quaint bamboo cottages, are complemented by a charming restaurant where Joan prepares traditional Creole dishes using only the freshest natural ingredients. In a colourful setting of madras, bamboo & lush forest, diners can enjoy exceptional lunches & dinners. Be sure to try & buy one of Joan’s homemade spiced rums. Her famous Bullet punch will provide you with all the firepower you need, when the lights go out on another perfect day. Open 11.00am-9.30pm. Closed Sun & Wed. Dinner by reservation, call ahead.

Roseau Valley Hotel & Waterhole Restaurant Copthall

T: (767) 449 8176 | F: (767) 449 8722 | E: |

Wholesome Creole, served in homely surroundings are on offer at the Waterhole Restaurant. ‘Food that’s good for you’ is the theme. Fresh, seasonal produce, lovingly prepared with beautiful presentation of traditional dishes such as curried goat, jerk pork, or steamed fish. Homemade soups, sauces & salads are authentic, also nutritious. Complement your meal with fresh fruit juice, bush tea, beer or rum punch. Whether indoor or terrace dining, enjoy breakfast with the hummingbirds, a healthy lunch or a hearty Creole dinner at the Waterhole Restaurant. Open daily, dinner by reservation.

Papillote Rainforest Restaurant Papillote Wilderness Retreat, Trafalgar

T: (767) 448 2287 | F: (767) 448 2285 | E: | |

A short walk from Trafalgar Falls, Papillote has been called “the epitome of a nature retreat”. A perfect vacation hideaway with nature trails, waterfalls, hot pools & a wonderful place to experience fine Creole dining. Surrounded by botanical gardens with views of Roseau Valley, our Rainforest Restaurant offers mouthwatering dishes including daily kettle soups of pumpkin or calalou, dasheen or breadfruit puffs, flying fish platters, our famous steamed fish wrapped in banana leaf & bountiful salads. Dinner by reservation with something different every day!!! Open daily. Breakfast 7am10am, lunch12pm-3pm, dinner 7pm-9pm. 86

Screw’s Sulphur Spa Wotten Waven T: (767) 440 4478

Roseau Valley

At Screw’s Sulphur Spa the only thing warmer than the welcome are the hot mineral rich pools of this wonderfully picturesque natural spa. In tranquil surroundings, a revitalising bath, a volcanic mud wrap or a soothing massage comes to a perfect end with Screw’s serving of complimentary seasonal fruits and freshly made juices - offered with a large helping of friendship, peace and love. Chillout, relax and enjoy those natural vibes a little longer by trying some simple ital food or a refreshing cup of either local bush tea or specially blended cocoa tea. Screw’s very original tree house bar also serves sodas, smoothies, cold beers and homemade rum punches – including his famous LandMine. Screws Sulphur Spa is not to be missed and should be part of everyone’s Dominica experience. It is a colourful and liberating blend of herbs, roots and culture. Open from 10am daily.

Ti Kwen Glo Cho

River Rock Café & Bar

T: (767) 440 3162 & 612 9761

T: (767) 448 3472

Against a backdrop of tropical forest, hot sulphur baths, a waterfall & mud pool, Henry & June offer an authentic & unforgettable Dominica experience. After a revitalising soak, treat yourself to a traditional one-pot braf cooked over an African fire, a traditional calalou, or ‘sancoche‘ made with codfish, green papaya & coconut milk. The bar serves a selection of bush rums, beers & fresh juices. Friendly, welcoming & completely natural, Ti Kwen Glo Cho is unmissable. Open daily 8.30am to midnight. Please call ahead for meals.

Below Trafalgar Falls, with scenic river & forest views, the newly renovated River Rock Café & Bar is the place to enjoy authentic Creole cuisine, beer, juice or a homemade rum punch. Curried goat, fried shrimp in Creole sauce, steamed fish & tasty sandwiches are just some of the mouthwatering dishes on offer. Relax with a drink on the pretty verandah above the sparkling river & relish the sights, sounds & tastes of the nature island. Open daily 9am-late. Internet access & gift shop. Dinner by reservation, call ahead.

Wotten Waven



Rum Marinated Pork Kebabs Nature Isle Tropical Gourmet 4 Servings RUM MARINADE 1½ lbs pork loin or boneless


pork chops ¼ cup dark rum ¼ cup maple syrup 2 tbsp Nature Isle Sweet Mango Kissed Mustard 1 tsp garlic, chopped 2 tsp ginger, chopped Sea salt and pepper to taste DIP Nature Isle Tropical Hot Sauce Method: Cut pork into bite-sized strips and marinate overnight. Thread onto skewers. Pan sear or grill. Serve with Nature Isle Tropical Hot Sauce for dipping.

Shrimp Salad Nature Isle Tropical Gourmet 2 Servings 6 raw shrimp (size 16/20) Nature Isle Caribbean Dressing 1 green onion (or chives), Thinly sliced ½ medium red pepper, finely julienned ½ medium purple onion, finely julienned ½ firm, ripening mango, finely julienned

Method: Poach peeled, de-veined shrimp in boiling water until light pink and slightly curled. Toss all ingredients together with Nature Isle Caribbean Dressing. Use an empty, circular can with both ends removed to make a collar. Place collar on a plate, pack with ingredients. Remove collar. 88


Beyond Reggae, Calypso and White Sand Beaches...   Savour the flavours of the Nature Isle!



Nature Isle’s gourmet condiments can be ordered from our website. They are available in major stores throughout the US and, in 2009, the company plans to have a presence in Dominica, coming home to where everything began.

Toll Free Tel: +1 866 559 3594 • Fax: +1 301 560 4148 •



Sapodilla (Manilkara zapota). The sapodilla tree is a regional native, though is found throughout the tropics. Its Creole name is chapoti and it produces large, brown, ovoid fruits that, when ripe, contain several dark pips and a very sweet flesh. The skin of an unripe fruit, as well as the bark of the tree itself, contains a natural latex that was once used by the Wrigley company to make chewing gum. This latex is known as chicle and is where Chiclets chewing gum gets its name. The sapodilla’s fruit is eaten as a dessert or used for its sweet, custard-like flavour in ice cream.

Guava (Psidium guajava). Guava is the original Arawakan name for this fruiting tree. The Creole word is gwiyav, sometimes written gouyave or guiyave. The fruit is round, with a softish yellow skin and a salmon-coloured pulp that contains lots of small, hard, yet edible pips. Eat the whole thing, skin and all, because the rind itself contains five times more vitamin C than an orange. Ripe guava have a distinctive fruity aroma and, as well as tasting delicious just as they are, they also make fabulous juice.


(Tamarindus indica)


Sapodilla (Manilkara zapota)

(Psidium guajava)


(Melicoccus bijugatus)

Mamoncillo (Melicoccus bijugatus). Tamarind Depending where you are in the Caribbean, the mamoncillo is also called a guinep, chenet, Spanish lime, ginep, or skinnip. In Dominica it is known as kenèp. A seasonal fruit, the kenèp is ovoid with a brittle green shell and large seed which is coated with a tangy pulp. The best way to enjoy it is to remove the skin, put the whole fruit in your mouth and suck the pulp from the seed. Be careful of the juice because it stains – a reason it is thought to have been used by Amerindians as a dye. When in season you will often see boys selling bunches of kenèp by the roadside.

(Tamarindus indica). Though originally native to Africa the fruit of the tamarind tree has become very popular in Indian, Asian and Middle-eastern cuisine. In Dominica it is most commonly eaten candied as a dessert or a snack in the form of tamarind balls. The pulp of the elongated fruit is quite sour, even when ripe, and is also used in savoury dishes and piquant sauces – look on a bottle of Worcestershire sauce or HP brown sauce and you will see it.


In The Picture

Chef Flloyd Bell Anchorage Hotel, Castle Comfort


Thanks to a scholarship he received 20 years ago during the government of Dame Eugenia Charles, Flloyd Bell was able to set off on a career journey he would not have changed for anything in the world. Graduating top of his class at the Bermuda College in 1991, he earned a Professional Chef Certification that would provide him with the springboard he needed to gain international experience in his field. Flloyd cooked for the Anchorage Hotel and the Fort Young Hotel before heading to the UK where he worked at the Hilton and Connection Restaurant. Back in the Caribbean, Flloyd enjoyed a spell on one of the world’s largest sailing ships and also cooked at the Climboco restaurant in the Cayman Islands. Returning to Dominica in 2006, Flloyd’s journey came full circle – firstly cooking at Fort Young and now as Head Chef at the Anchorage Hotel where his Creole and international creations are a delight.

In The Picture

Chef Norman Thompson Fort Young Hotel, Roseau If you think you recognise the unmistakable taste and style of Chef Norman Thompson’s cooking, you may have been fortunate enough to have experienced his dishes during his first period in Dominica between 1997 and 2001. After a six year absence as an executive chef at a top hotel in Jamaica, Norman has returned to Dominica’s Fort Young Hotel where he has quickly re-established his status as one of the island’s culinary masters. Trained at the Culinary Institute of America in New York, Norman draws on a wealth of professional experience in the USA and Jamaica which is his place of birth. With a fine understanding of local, regional and international cuisine, Norman prepares very high quality, extraordinarily delicious dishes that are in complete accord with the style and standards of Dominica’s premier hotel. Chef Norman and Fort Young look forward to serving you soon. 92




Maggi Snackette by New Market, Roseau Arnels Kool Out Spot Salisbury

Tete’s Snackette Glanvillia

Rosies Kitchen Portsmouth

st. Joseph Roadside Snackette

Dominica’s Snackettes

Christina Charles Grand Bay Bus Stop, Roseau


HIGHLY RECOMMENDED Dominica has a variety of dining experiences, none of which are more commonplace than the humble snackette. Along every roadside and in every village you will find snackettes serving everything from fried chicken and bakes to full lunches. Some snackettes specialise in very traditional fare such as chatou water (octopus soup), souse (pigs trotters), goat water (goat meat soup), titiri ackras (seasoned fried patties with juvenile fish), roti (curried chicken and vegetable wrap), or ital cuisine. Other snackettes serve full lunches of fish, chicken, lamb or goat with ground provisions, peas, beans, rice and seasonal vegetables. Fresh local juices, cold beers, sodas, rum punch, spirits and usually a variety of bush rums are on offer. Opening early and closing often only when the last customer leaves or even in the early hours of the morning - snackettes offer an affordable, tasty and homely alternative to restaurant dining. Usually unique in design and sometimes with scenic mountain, river or sea views, these establishments are commonly frequented by local people living in the area and occasional passing travellers. Snackettes are an important part of the local economy. They provide a sustainable source of income for their proprietors, and in turn the local area. Often overlooked by visitors to the island, Dominica’s colourful snackettes are an excellent way to sample authentic foods and meet friendly local people. Highly recommended!


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Food and Drink Guide - DOMINICA 2009  

The Definitive Guide to eating and Drinking in the East Caribbean Island of DOMINICA - 2009 Edition

Food and Drink Guide - DOMINICA 2009  

The Definitive Guide to eating and Drinking in the East Caribbean Island of DOMINICA - 2009 Edition