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Dominican cuisine reveals its history and culture, and is therefore a blend of different cuisines, reflecting its Creole past. Here are a couple of traditional Dominican recipes:

Caribbean Reef Chicken
Banana and Mango Bread


Caribbean Reef Chicken


2 broiler/fryer chickens - halved

teaspoon salt
teaspoon pepper
cup dark brown sugar
4 tablespoon dark rum - divided
1 tablespoon lime juice
2 teaspoon lemon pepper
1 teaspoon ginger
teaspoon cloves - ground
teaspoon cinnamon
teaspoon garlic powder
2 drops hot pepper sauce
10 ounce chutney - mango
Lemon - sliced
Lime – sliced

Cooking instructions:

        Sprinkle salt and pepper over washed and dried chicken. Set aside.

        In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

        Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.

        Bake in a 400F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend.

        Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

        Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.


Banana and Mango Bread


  • 1 cup Butter

  • 1 1/4 cup Packed Brown Sugar

  • 3 Eggs

  • 3 cup Self-raising flour (self-raising cake/pastry flour)

  • 1/2 tsp. Salt

  • tsp. Cinnamon

  • tsp. Grated Fresh Nutmeg

  • 1 Mashed Ripe Bananas

  • 1 Small Ripe Mango (mango should be peeled and pureed)

  • 1 cup Golden Raisins

  • cup Chopped Walnuts                                      

                                   Cooking Instructions:                        

In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine flour with the salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.



Updated: 4 April 2008

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