Our most intriguing food finds was in Kalinago Territory on the east coast of the Caribbean island nation of Dominica. We visited Dominica due to a bit of luck and happenstance over New Year’s 2026, and we are excited to report that Dominica is in fact the last country we had to eat in the Americas. Before traveling there, we knew little about the understated island nation of just 70,000. But we can truthfully say that we absolutely loved Dominica and hope to publish a few posts on its unique food culture in the near future. Dominica is unique among Caribbean islands due to the persistence of its native inhabitants, the Kalinago. The Kalinago have their own reserved territory, where they continue to retain and share their cultural traditions. This group was historically known by the derogatory name Caribs (from which the Caribbean gets its name), but they prefer to be called Kalinago. Currently, about 3,000 people live in Kalinago Territory in Dominica.
We also learned that there were some indigenous foods and dishes local to Dominica, including cassava bread, that could primarily be found in Kalinago Territory. We had found a few bakeries in the area that claimed to have cassava bread, but one no longer existed and the second was at least closed for the season. We were feeling a bit worried that our quest for cassava bread might be futile. After striking out initially, we visited the cultural center, Kalinago Barana Autê. We had attempted to book a full day or food tour, but it being the holiday season, those were not available. Fortunately, we were able to get a short tour with Austin, a great guide who gave us information about the stunningly gorgeous land and its plants, along with an overview of Kalinago. There was a restaurant and craft shop on site, but no cassava bread to be found.
We asked our helpful guide if he knew of anywhere to get cassava bread, and he pointed us to someone who was passing through and selling just that bread right on the spot, Master Lin. Master Lin had a baking business and happened to be delivering some orders to various people at the cultural center. He was not necessarily always there, so we felt very lucky for this coincidence. Fortunately, he had some extras so we were able to purchase both freshly made cassava bread and ducana. Master Lin says he was known for making ducana for decades, but later branched out into cassava bread. Both of the dishes make use of one of the staple ingredients of the Kalinago, and all Dominicans, cassava (also known as manioc). Root vegetables such as cassava are often known as “provision” in Dominica.
The Ducana/Kenkey consisted of pounded cassava mixed with ginger and honey, wrapped in banana leaves, and then steamed, much like Mexican tamales. This dish resembled other closely-related dishes known throughout the Caribbean by the name of ducana/kenkey, which may also be made with sweet potato. In Dominica it seems that ducana is generally a sweet dessert-like dish, however on other islands I have seen it served as an accompaniment to saltfish. The cassava bread was made with coconut, giving it a slightly sweet flavor with a satisfying, chewy texture. We heartily enjoyed our cassava treats and thanked Master Lin for his food. We were excited to finally sample the authentic flavors of Dominica, marking our 154th country eaten, completing all of the Americas (and it only took 17+ years)!
Eating The World 