Not to be confused with the Dominican Republic.
Dominica's cuisine is similar to that of other Caribbean islands, particularly Jamaica, Saint Lucia, and Trinidad and Tobago. Like other Commonwealth Caribbean islands, Dominicans have developed a distinct twist to their cuisine. Breakfast is an important daily meal, typically including saltfish, dried and salted codfish, and "bakes" (fried dough). Saltfish and bakes are combined for a fast-food snack that can be eaten throughout the day; vendors on Dominica's streets sell these snacks to passersby, together with fried chicken, fish and fruit, and yogurt "smoothies". Other breakfast meals include cornmeal porridge, which is made with fine cornmeal or polenta, milk or condensed milk, and sugar to sweeten. Traditional British-influenced dishes, such as eggs and toast, are also popular, as are fried fish and plantains.
Common vegetables include plantains, tannias (a root vegetable), sweet potatoes, potatoes, rice, and peas. Meat and poultry typically eaten include chicken, beef and fish. These are often prepared in stews with onions, carrots, garlic, ginger, and herbs. The vegetables and meat are browned to create a rich dark sauce. Popular meals include rice and peas, brown stew chicken, stew beef, fried and stewed fish, and many different types of hearty fish broths and soups. These are filled with dumplings, carrots, and ground provisions.