Dominican cuisine is Creole — rooted in African, French, and Kalinago traditions — and it's one of the most distinctive in the Caribbean. The cooking relies heavily on what the island grows: dasheen (taro), yam, sweet potato, green bananas, plantain, breadfruit, and a range of tropical fruits. Fish and ground provisions show up at almost every meal.
The national dish is callaloo, a thick, soupy stew made from the leaves of the dasheen plant with okra, coconut milk, and often crab or salted pork. Variations exist from household to household. Mountain chicken (crapaud) — actually a large frog, now endangered — was once the island's signature dish and is now largely off-menu due to conservation concerns; don't order it if you see it.
Bakes are fried dough pockets, slightly sweet, served warm with saltfish, cheese, or ham — the standard breakfast. Accra (saltfish fritters) are a common snack. Pelau — rice and peas cooked with chicken — is the everyday one-pot staple.
For fresh produce, the Roseau Market on Saturday morning is the place to go. Vendors sell fruit, vegetables, spices, and local condiments. The hot pepper sauce made from scotch bonnets and tamarind is worth bringing home.
Rum is the drink. The Macoucherie Rum Distillery near Salisbury on the west coast uses a waterwheel-powered mill and still makes rum the old way — the tasting room is informal and worth a visit.