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Dominica

Dominica
Photo: http://www.buddydivedominica.com

Dominica is an island country in the Lesser Antilles region of the Caribbean Sea, south-southeast of Guadeloupe and northwest of Martinique. Its area is 750 square kilometres (290 sq mi) and the highest point is Morne Diablotins, at 1,447 metres (4,747 ft) elevation. The population was 72,301 at the 2014 census. The capital is Roseau, located on the leeward side of the island.

Its name is pronounced with emphasis on the third syllable, related to its former Dominique. Dominica has been nicknamed the “Nature Isle of the Caribbean” for its unspoiled natural beauty. It is the youngest island in the Lesser Antilles, still being formed by geothermal-volcanic activity, as evidenced by the world’s second-largest hot spring, Boiling Lake. The island has lush mountainous rainforests, and is the home of many rare plants, animals, and bird species. There are xeric areas in some of the western coastal regions, but heavy rainfall occurs inland. The Sisserou parrot (also known as the imperial amazon), is found only on Dominica and is the island’s national bird and features on the national flag. Dominica’s economy depends on tourism and agriculture.

Dominica’s cuisine is similar to that of other Caribbean islands, particularly Trinidad and St Lucia. 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 and condensed milk and sugar to sweeten. Traditional British-influenced dishes, such as eggs, bacon and toast, are also popular, as are fried fish and plantains.

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