The Marvellous Tastes, Sights and Sounds of Creole Day 2014 around Roseau Dominica

This prety Chapeau Paille (straw hat) is symbolic of Dominic`s Creole culture.  It was displayed on the stone wall of Cartwheel Cafe on the Bayfront in Roseau.

This pretty Chapeau Paille (straw hat), adorned with madras fabric is symbolic of Dominica`s Creole culture. It was displayed on the thick interior stone wall of Cartwheel Cafe (448-5353) on the Bayfront in Roseau.

Every year, I look forward to the last Friday in October in Dominica.  That’s when Creole Day is celebrated, in recognition and honour of the

The Kai K Boutique adjoining the Cartwheel Cafe on the Bayfront in Roseau displayed a simple and elegant dress with a Creole accent!

The Kai K Boutique (440-6922) adjoining the Cartwheel Cafe on the Bayfront in Roseau displayed a casually elegant dress  with a Creole accent  by the door for all to admire!

Nature Island`s traditional culture, comprising food, language and fashion.  This year, I decided to focus on a Creole Breakfast and  a Creole Lunch – both near the seaside – but at two different locations.

I was a little early for Creole fashions on the street that morning and I did not stay in Roseau for too long because I would be savoring Creole Lunch closer to home.  But I did enjoy the glimpses of colour and design that I observed on others  around me who proudly dressed in Creole wear.

When I arrived at Cartwheel Cafe at around 8:30 a.m., I was one of the first diners on that special occasion.  It’s a familiar place for me: I know that staff and they know my meal preferences without even asking.  I always enjoy its congenial, comfortable and casual atmosphere and the historic architectural setting close to the Cruise Ship Pier in downtown Roseau.

Flavian is one of the friendly servers at Cartwheel Cafe who always welcomes me with a warm smile.

Flavian is one of the friendly servers at Cartwheel Cafe who always welcomes me with a warm smile.

As usual, I devoured the generous serving of codfish, seasoned with herbs, which was accompanied by breadfruit (a starchy ‘provision’ that grows on a tree of that same name), a boiled egg and garden fresh salad fixings.  A cup of coffee complemented the large meal perfectly.

My Creole Breakfast at Cartwheel Cafe included boiled egg, breadfruit, salad fixings (including avocado) and seasoned codfish.  Coffee complements the meal perfectly.

My Creole Breakfast at Cartwheel Cafe included boiled egg, breadfruit, salad fixings (including avocado) and seasoned cod (salt fish). Coffee complements the meal perfectly.

This traditional meal is still a favourite in the Caribbean.  Of course, the salt fish (cod) is imported from countries where it is plentiful and  it has to be ‘unsalted’ by soaking it  overnight in cold water.  Then it is shredded and stewed or fried with various seasonings, including onion and peppers.  For me, it was an acquired taste and now I must have it at least twice a week! This filling food combination gives one energy and following this hearty dish, there is no need for a mid-morning snack.  (But if tempted, or in need of  a take-away to enjoy later in the day, I highly recommend Cartwheel mini-quiches (meat and/or vegetarian) and a slice of their incredibly moist  homemade chocolate cake).  And the price is right too!  You don’t have to wait for Creole Day to eat at Cartwheel Cafe.  At this dining

Simone at Kai K Boutique has a flare for fashion.  She is adorned in a vibrant and sexy outfit for Creole Day.  Find her at this shop and she''ll help find something new that is just right for you in quality natural fabrics for a fabulous price!

Simone at Kai K Boutique has a flare for fashion. She is adorned in a vibrant and sexy outfit for Creole Day.Go say hello and she’ll help you  find something new in quality natural fabrics at a fabulous price!

On Creole Day, it's always possible to buy a hand-made creation at varoius shops or from vendors right on the street.

On Creole Day, it’s always possible to buy at the last-minute a hand-made creation  from vendors  on the sidewalk.

establishment, you will always get a taste of Dominican-style fare.  Try it and you’ll see what I mean!

The only other item on my Creole agenda this morning was a ‘sitting’ for my annual Christmas photograph to insert in greeting cards for my Canadian relatives.  As with the last couple of years, I walked over to Lasting Images Photo Studio on King’s Lane.  It was still early in the day, and I had not worked up too much of a sweat yet.  The pleasant photographer arranged me in a few ‘standing’ poses, took the shots and then showed me each one.  I was pleased with his results, which serve as  souvenirs of  my dress-up for Creole Day every year.  While my outfit was not new, I felt like a different person in my mix of madras coördinates that I had gathered over the years.  Someday, I will look back at my participation in this important local event and smile even more broadly than I  did in the photos!

Gwendominica dressed the part for Creole Day, October31, 2014.  She is wearing a plaid (madras) jip (jupe = skirt),  a white blouse (bluse), a slightly different patterned head piece and wrist-wrap, matching necklace, earrings

Gwendominica dressed the part for Creole Day, October 31, 2014. She is wearing a plaid (madras) jip (jupe = skirt), a white lace-fringed blouse (bluse),  a different patterned head piece and wrist-wrap, coordinating necklace, bracelet and earrings. The shoulder bag is made from madras material too! Photo credit: Lasting Images, Roseau Dominica

After this pleasant start to my Creole Friday, I drove back home to write for a while before my next gastronomic outing: a long-awaited dining experience at the Westport Tavern (276-9513), a quaint seaside restaurant and bar in Citronnier, a short drive south of Roseau.

Westport Tavern is conveniently located on the seaside by the main road just south of Roseau

Westport Tavern is conveniently located on the seaside by the main road just south of Roseau

Just after midday, I left the car at home, and was quickly picked up  by one of the buses that frequents my neighbourhood.  The main road from the south of the island to Roseau was getting very busy, as  school had finished for the day and everyone made their way to their chosen Creole lunch destination.  Fortunately, I didn’t have far to go, although my friend Nancy from Springfield did got stuck in the city traffic for a while.  Eventually, she made it through, and by that time, we were both more than ready for our festive meal!

Creole Lunch at Westport Tavern in Citronnier, just south of Roseau was a delicious repast for celebrating a  very special annual event.

Creole Lunch at Westport Tavern in Citronnier, just south of Roseau was ideal for celebrating a very special annual event. There were a number of traditional dishes from which to choose on the menu.

I was craving a Crab Back, and Nancy had kindly pre-ordered this popular Creole treat when she made the reservation. This

There's my crab back. Yum!  This delicacy was prepared by Chef Sandra from Springfield. She has a knack for doing up this seasonal dish.

There’s my stuffed crab back. Yum! This delicacy was prepared by Chef Sandra from Springfield for distribution at various venues. She has a  unique knack for doing up this particular seasonal dish.

delicacy is only available during the Independence season, as hunting of this crustacean is permitted for a few months each year.  I also ordered all the side dishes on the menu. How could I resist!?! Nancy enjoyed Lionfish Couboullion ( a type of traditional stew with herbs and other seasonings).  This particular fish has a bad reputation as it eats other types of marine life. There are concerted efforts to harvest it in an attempt to control it in Dominica, as it is very tasty to eat.  Westport Tavern often serves other dishes with Lionfish to great acclaim.  You can read more about this predator here.

The expansive bar at Westport Tavern offers all kind of tempting beverages.  I had unsweetened ginger beer (no alcohol).  Its strong taste perfectly complemented my Creole meal.

The expansive bar at Westport Tavern offers all kinds of tempting beverages. I had unsweetened ginger beer (no alcohol). Its strong taste perfectly complemented my Creole meal.

Chef Jessica knows how to dish up very delicious dinners.  You should go to Westport Tavern of an evening, and find out for yourself!

Chef Jessica knows how to dish up very delicious dinners. You should go to Westport Tavern of an evening, and find out for yourself!

The lovely covered dining room offers lovely seaside views and refreshing breezes. Boaters can anchor nearby too!

The covered dining room offers lovely seaside views and refreshing breezes. Boaters can anchor nearby too! There’s a wharf that leads directly to the dining room.

DJ David Sorhaindo played wonderful tunes in keeping with the Creole season, which complemented the cheery atmosphere at Westport Tavern.

DJ David Sorhaindo played plentiful  local and regional tunes in keeping with the Creole season, which complemented the cheery atmosphere at Westport Tavern.

As we gazed out on the serene Caribbean Sea, we savored every morsel of our delectable lunches. Fortunately, we were there a bit before  other eager diners filled the spacious restaurant.  I lingered over every bite of my Creole lunch, and especially enjoyed the Plantain Madras Pie.

My Creole Lunch at Westport Tavern: from upper right: mixed provisins;  stuffed crab back; plantain pie; salad; pumpkin rice. Yum!

My Creole Lunch at Westport Tavern: from upper right (clockwise): mixed provisions; stuffed crab back; plantain pie; avocado/farine ball; salad; pumpkin rice; red beans in coconut milk. What a feast!

Award-winning Chef Jessica knows how to put a wonderful meal together – and I was fortunate to be one of the beneficiaries!

It might not surprise you that I had no interest in supper that evening.  With two wonderful Creole meals ‘under my belt’, I would say that my 2014 celebration of this aspect of Dominica’s culture was complete!

 

 

 

 

Three Cheers for Canadian Olympians in Sochi, Russia and Fantastic Creole Food in Dominica!

Gwendominica toasts Team Canada with a cup of coffee (of course) as she followed the Winter 2014 Olympics in Sochi from the Nature Isle.

Gwendominica toasted Team Canada with a cup of coffee (like a good Canadian) as she enthused about the 2014 Olympics in Sochi from the Nature Isle.

A Canadian called Gwendominica surprised herself when she discovered that  she had not forgotten her zest for hockey, as  she succumbed to Olympic fever on a  beautiful  hot sunny afternoon in Dominica.  She perched on the edge of her sofa, riveted to the TV screen as the Canadian women’s hockey team battled it out with good neighbours to the south for the gold medal in that winter sport.  It was an incredible game – fast, tight goal-tending, a little rough but well monitored by tough referees. The American friends were  leading by 2 -0  at the end of the second period.  As she chanted “Canadian girls have got what it takes!” over and over, the far away countrywoman sensed that the young compatriots received the message telepathically.  After a two goal come-back in the third period, the Canadian winning goal  in sudden-death overtime could only be described as “sweet.”  The delighted expatriate resisted yelling and screaming; she didn’t want to frighten the cat.  Besides, what Dominican could possibly understand all the commotion if it wasn’t  the West Indies team winning a cricket match!

To all the Canadian athletes and their coaches in Sochi, Russia,  I want you to know that I sent you ‘good vibes’  daily from the Nature Isle.   I thank you for your dedication, team spirit and grace in both success and defeat.  I have fingers and toes crossed that the men’s hockey final against the determined Swedes  on Sunday February 23rd  will have  the same outcome as the women’s last  game. You go, Team Canada!  You have already made me very proud.

UPDATE: SUNDAY FEBRUARY 23rd: O CANADA!  I am wearing a smile that I am sure can be seen from one end of Dominica to the other.  Congratulations to the Canadian Men`s Olympic Hockey Team who shut out Sweden 3 – 0 for the Gold Medal!  I will be wearing red and white and my Canadian Flag lapel pin for the next few days. Way to go, CANADA!!! : )

It should  be obvious to readers of Ti Domnik Tales that I am a proud ‘Dominican by adoption’ too. I was thrilled to be asked by the good folks at the highly popular  Backpack ME  international  travel web site if I would prepare a guest post about a favourite Dominican meal, to be included in their feature, ‘Around the World in 80 Dishes’.  I accepted, with immense pleasure.  I definitely love Dominican food, almost as much as a great Canadian hockey game!

You can read about my delectable Creole Lunch here.  It’s #67 on the list of 80. More details about that memorable feast can also be found on this Ti Domnik Tales post.

Home-made Fruit Tarts followed my Creole Luncl plate at Springfield.

Home-made Fruit Tarts followed my Creole Lunch plate at Springfield on Creole Day 2013.

Spinach-like Callaloo Soup was my Creole Lunch starter.

Spinach-like Callaloo Soup was my Creole Lunch starter.

My Creole Lunch at Springfield Plantation last October was featured on the Backpack ME website, along with 79 other meals from around the world.

My Creole Lunch at Springfield Plantation last October is featured on the Backpack ME website, along with 79 other sensational meals from around the world.

And yes, a  Canadian specialty is highlighted too.  It’s found here at # 23.  I highly recommend that you devour the descriptions of  all 80 food offerings from numerous countries on the planet.  With so many appealing and well-prepared selections to vicariously challenge our taste buds, I like to think of it as a food Olympics.  Enjoy!

Congratulations  to all the Olympians from around the world who participated at the Winter Games in Sochi, Russia.  Like a good meal, you made people feel satisfied and your impressive performances went down really well.

Capturing Dominica’s Creole Spirit: Enjoying Memorable Meals made with the Nature Island’s Finest Recipes

My classic Creole breakfast at Cartwheel Cafe comprised boiled egg, fresh baked bread, seasoned codfish (saltfish), cucumber salad and coffee, of course!

My classic Creole breakfast at Cartwheel Cafe  (448-5353)  on the Roseau Bayfront consisted of boiled egg, fresh-baked bread, seasoned codfish (salt fish), breadfruit, cucumber salad with avocado slices and coffee, of course!

When Creole Day rolls around every October in Dominica, I tend to fast the day before to  be able to feast in the true sense of the word!

Of course, I do spend the morning running around Roseau so that I can take plentiful pictures of people in their gorgeous Creole garb.  Perhaps you’ve looked at my earlier post about fashions in madras fabric as seen on the streets on October 25, 2013.  You can take a(nother) peek here.

In order to have enough energy for my wanderings through ‘town’, I fortified myself with a hearty Creole breakfast at Cartwheel Café (448-5353) on the Bayfront.  For me, it was the perfect balance of protein, starch and greens.  The coffee  just added a little extra ‘umph’ for my ‘runnings’.

By midday, I was satisfied with my photographic pursuits and I had certainly greeted everyone I knew (and some strangers too) with ‘Bonne journée Créole‘.  (It’s not quite Creole – my French gets in the way – but it sounds similar!)  The streets were becoming increasingly congested as  out-of-towners drove in for the well advertised Creole lunches that were taking place at various establishments – both large and small.  But I was headed in the opposite direction – guess where!!

Like last year, Springfield Guest House was offering a grand buffet Creole lunch – with numerous main course  choices à la Créole: Codfish Sancoche; Fish Coubouillion; Creole Stewed Chicken; and Curried Goat!  I knew what to expect and that was exactly what I wanted, as I have always enjoyed Chef Sandra’s culinary creations – and the natural ambience at this lovely and historic establishment gives me a feeling of complete contentment.

I appreciated this display of some local fruits at Springfield Guest House.  It was created so that cruise ship visitors could view some of the Nature Island's produce up close.

I appreciated this display of some local fruits at Springfield Guest House. It was created so that cruise ship visitors could view some of the Nature Island’s produce up close.

It was an easy 15 minute drive from Pottersville (on the north side of Roseau) and the weather cooperated (no rain!) on the way there.  As soon as

This beautiful bouquet of rainforest plants and flowers complemented the splendor of Springfield Guest House.

This beautiful bouquet of rainforest plants and flowers complemented the splendor of Springfield Guest House.

I got out of the car, I gulped great breaths of pure  fresh air.  As I was a bit early,I walked around the stately ‘ Great House’  and admired the views and the well presented dining areas – both inside and outside.  I started off the meal with a glass of sweet fresh coconut’ water’ (its juice).  At about that time, Nancy the Managing Director and Susanne, a German expatriate joined me and remarked that I seemed to have quickly revived from that natural beverage.  It was truly refreshing!

Then it was time for a starter.  I chose a cup of  vegetarian callaloo soup with a home-made bun on the side.

A cup of all-natural vegetarian callaloo soup and a home-made bun by Chef Sandra served as the starter to my substantial Creole meal.

A cup of all-natural vegetarian callaloo soup and a home-made bun by Chef Sandra served as the starter to my substantial Creole meal.

This new ‘national dish’ of Dominica is made from the green leaves of the dasheen plant. It was divine!

May main course Creole lunch included Tuna Couboullion; Codfish Sancoche; Pigeon Peas and Rice in Cocnut Cream; Breadfruit Croquettes; Avocado-Farine Balls; Madras Plantains; Pumpkin Accras; Roasted Breadfruit; cabbage and Tomato Salad.

My main course Creole Lunch at Springfield Guest House included Tuna Couboullion; Codfish Sancoche; Pigeon Peas and Rice in Coconut Cream; Breadfruit Croquettes; Avocado-Farine Balls; Madras Plantains; Pumpkin Accras; Roasted Breadfruit; Cabbage and Tomato Salad.

Then I was warmed up for the main course  – well I actually had two…I did tell you it was a day of feasting.  I guess I was making up for

The westerly view from the dining porch of Springfield Guest House is a Dominican favourite of mine.

The westerly view from the dining porch of Springfield Guest House is a Dominican favourite of mine.

missing Canadian Thanksgiving dinners a couple of weeks earlier in October!   The plate on the left reveals what I consumed a few minutes after the photo.  As we savoured every morsel, we reminisced about other times we had enjoyed in this wonderful setting.  I am also always rejuvenated by spending some time gazing down the Antrim Valley to the Caribbean Sea. That sensational view always

restores me to a tranquil frame of mind.

We did pause for a few moments before dessert, but the selections were so tempting that we could not wait for very long.  I had hoped to take a walk around the property after the meal, but the weather was turning and my stomach was almost overloaded.  Therefore, I succumbed to the whims of the day and reminded myself that the objective was to feast – and it was just so!

The home-made smooth and mouth-watering  guava ice-cream, which was served with wholesome  fruit ‘tarts’  completed this dining extravaganza.  I don’t know how I managed to find room for all that food – but I have no regrets.  Only a hurricane would have kept me away from my delectable Creole Lunch at Springfield that day!

There wasn't any room in my stomach, but that didn't stop me from sampling these fruit 'tarts': coconut; guava and apricot.

There wasn’t any room in my stomach, but that didn’t stop me from sampling these fruit ‘tarts’: coconut; guava and apricot.

Chef Sandra outdid herself when she prepared rich and filling guava ice cream.

Chef Sandra outdid herself when she prepared rich and filling guava ice cream.

If you would like information about weekday lunches at Springfield (by reservation only) contact: springfield.dominica@gmail.com  You can also find out more about this Research Center here.

Many thanks to Nancy and Sandra and the entire team for organizing and preparing this wonderful repast on Creole Day. I can’t wait for my next lunch  at Springfield Guest House!

English Immersion on the Nature Island: French Students Learn about Dominica’s Cuisine and Culture*

I love a Creole lunch! Watercress and a slice of avocado make up the greens, fried plantains and dasheen puffs and farine balls make up the starches, and grilled local tuna in a mild Creole sauce gives the protne that makes a hearty, wholesome and healthy meal!

I love a Creole lunch! Watercress and a slice of avocado make up the greens, fried plantains, dasheen puffs and farine  (from cassava flour and avocado) balls make up the starches, and grilled local tuna in a mildly seasoned Creole sauce gives the protein for a hearty, wholesome and healthy meal!

After the English immersion students from Ludicademi in Martinique spent a busy June weekend touring major sites in Dominica: Indian River; Cabrits National Park and Fort Shirley; Emerald Pool; The Carib Territory and its Kalinago Barana Aute ( Carib Model Village), they dragged themselves into the classroom on Monday morning looking collectively exhausted! We were concentrating on Creole foods that day.  Fortunately, there are many of the same and similar recipes  in the ‘French Islands’, so the vocabulary lesson was not especially difficult!

Because we were not in a cooking class, I offered the students the following video clips about Dominican cooking:

Pepper sauce (r) is a prolific product on the Nature Island.  Sorrel juice (l) is a spiced drink made from the red sepals of the hibiscus flower.  It is delicious and is a Yule-tide favourite beverage.

Pepper sauce (r) is a prolific product on the Nature Island. Sorrel juice (l) is a spiced drink made from the red sepals of the hibiscus flower. It is delicious and is a Yule-tide favourite beverage.

1. How to Cook – Dominica Style

2. Tropical Vegetable and Fruit Garden Dominica

3. Cassava Bread Making in Dominica

4. Dominica Food for the Soul

I could not emphasize enough the proliferation of crops that thrive in Dominica’s fertile volcanic soil.  Some people say that you can plant practically anything on the Nature Island; You just have to stick it in the soil and watch it grow! Some farmers may disagree with me, but I suspect there are numerous places to till the soil!  There is no need to artificially season one’s recipe when cooking on Dominica:  celery, chives, green onions, peppers, parsley and thyme are a few of the herbs that thrive here.  There are also many starchy root vegetables which are traditionally called provisions : tannias, dasheen, cassava, cush-cush, sweet potatoes, yams.  There are others that grow on trees and are considered essential staples: green bananas, plantains, breadfruits, to name a few.,

We went through all the standard cooking terminology, but the class was definitely more drawn to the similarities in meals with their own country, Martinique.  We talked about callaloo soup, which is made from the leaves of the dasheen plant. It’s a popular dish around the Independence season in October and November. Some people like to add crab to their soup when they can be hunted at that time of year.  Sancoche is another tasty dish, if you like  the smoked flavour of codfish or chicken.  It is sometimes available at Cartwheel Cafe  on the Bayfront in Roseau during the year .Souse (pickled pig, cow or chicken)  delights many Dominicans.  There is also black (blood) pudding (like sausage) which can be found in Roseau and villages, largely  on weekends. On Friday nights, many little snackettes and little shops offer customers goat, fish or chattoo (octopus) water, which is a tasty seasoned broth containing these meats. Titiri are little river fish that are seasoned and fried in a batter for a filling snack called accras.  They can be found in various smaller establishments, such as Marvo’s Snackette on Independence Street (near King George V Street intersection).  There is so much more: fig pie is actually a small banana which is cooked, mashed and then baked with a fish such as tuna in a cheesy or creamy sauce.  I love it! Everyone has their own version of Creole sauce, which frequently adorns fish and chicken plates.  It contains many of the above-mentioned seasonings and usually has a tomato base.

And there are so many fruits. I wonder if anyone has an exact count of the different types.  Some of the more exotic/unfamiliar (to my hearing and/or taste) are; sapadilla; apricot (it’s huge!); carambola; pommerac; pomme citaine (golden apple); gooseberry; fwaise ( like a strawberry); canip;  tamarind;guava; papaya; cherry; passionfruit; pineapple; banana; all the citrus varieties; and that’s only naming a few! (Please excuse any incorrect Creole spellings!)

I didn’t get a chance to talk about sweets in the class – but I’ll save that fort another post!  The students made it through that day and were rewarded with a soothing soak at the Soufriere Sulphur Springs that afternoon to regain their vitality!

Dominica and Martinique share a number of cultural customs, including this type of Creole wear. The hat (tete mawe) and the jupe (overskirt) are made from madras cloth. The underskirt (jupon) and blouse (chemise decollotee) are created from white cloth, often with lace adornments.

Dominica and Martinique share a number of cultural customs, including this type of Creole wear. The hat (tete mawe) and the jupe (overskirt) are made from madras cloth. The underskirt (jupon) and blouse (chemise decollotee) are created from white cloth, often with lace adornments.

On the last morning of class, the students looked much more refreshed, and as this was the day we would cover vocabulary about Dominica’s culture, I offered them a surprise when I asked them to stand  up straight away.  Their eyes opened wide when I sang the first verse of Dominica’s National Anthem for them.  Then they performed a few songs for me, such as Frère Jacques, which we sang as a traditional round.  What a great way to start this day!

We then jumped into having a look at Dominica’s motto, Apres bondie, c’est la ter (After God, it’s the land).  The students were most intrigued that Dominica’s endangered Sisserou Parrot is a national symbol which features prominently on both the Flag and the Coat of Arms.  They were further awed when they observed that Dominica’s critically endangered Crapaud (mountain chicken) frog has a place of honour on the Coat of Arms as well.  They had just been learning about these creatures in the previous class on Flora and Fauna.

Again,  as with foods, there were many similarities in terms of traditional dress and language, as the mix of European and West African cultural practises are also evident on the French islands.   As well,  Dominica is home to the Kalinago people, who paddled up to Dominica over 1,000 years ago from South America and called the  mountainous island ‘Waitukubuli’, which means “tall is her body.”  It was Christopher Columbus who named her Dominica, as he sighted her on a Sunday  on his second voyage in 1493.

The Creole language does reflect the influence of English, French and Kalinago words, mixed with African grammatical speech syntax.  The Martiniquais students could easily understand Dominican Creole, so they were cautioned by me to only speak English when out and about on the Nature Island, as that was the point of their visit.  They assured me that they stuck to their immersion experience except when they were really confused.  I hope that wasn’t too often!

Creole wear is sometimes worn in the French islands too.  I have seen ladies at the produce markets in both Guadeloupe and Martinique sporting the colourful

Contemporary desingers such as Dora (l) create modern versions of Creole wear. She is also wearing a 'chapeau paix' (straw hat) which is a traditional head wear in Dominica.

Contemporary designers such as Dora (l) create modern versions of Creole wear. She is also wearing a ‘chapeau de paille’ (straw hat) which is a traditional head wear on Dominica.

madras cloth in traditional styles as such as the Wob Douillette, which is fashioned after French styles of the 17 and 18th centuries.  Heavy gold jewelry frequently complements the outfit, and is said to

A type of "Wob' (dress) which is worn by Madame Wob during the Independence season in 2012.

A type of “Wob’ (dress) which was worn by the ‘Madame Wob’ competition winner during Dominica’s Independence season in 2012.

have  been inspired by African traditions. The same thing can be said for dance styles of old on the Nature Island.  There are competitions all over the country that acknowledge this art form during the Independence season. As examples, the French inspired Mazouk looks like this.  A very African type of dance, called the Bélé, looks like this.  And there were English types of dance too, such as the ‘heel and toe’!

Beauty Pageants and Calypso Shows are  big part of Carnival celebrations. Miss Dominica 2012 Nadira Lando and now 6 time Calypso Monarch Dennison 'Dice' Joseph lead the Opening Parade for Carnival 2013.

Beauty Pageants and Calypso Shows are big parts of Carnival celebrations. Miss Dominica 2012 Nadira Lando and now 6 time Calypso Monarch Dennison ‘Dice’ Joseph lead the Opening Parade for Carnival 2013.

Carnival is another area of Dominica’s culture with strong ties to African and European traditions.  The students said that while they do celebrate Carnival in Martinique, it didn’t seem to be anything like what Dominica has to offer.  I hope they will come back to find out during the next one! I have always described Mas Domnik as being original, traditional and fun!   I am certain that most Dominicans will agree with me.  It is celebrated in Dominica and the French Islands on the two days preceding Lent in the Catholic faith.

We also talked about the other festivities that draw large crowds from near and far –  around the time of Independence in November and the World Creole Music Festival in October.  It seems to me that there are always celebrations on the Nature Island – be

Dominica's friendly, informal Carnival means that it is possible to have photos taken with popular participants, such as Miss Dominica 2013 Leslassa Armour-Shillingford. She is also a repeat regional winner now too.  You go, girl! XO

Dominica’s friendly, informal Carnival means that it is possible to have photos taken with popular participants wearing their traditional costumes, such as Miss Dominica 2013 Leslassa Armour-Shillingford. This exceptionally talented young lady is a repeat regional winner now too. You go, girl!

Sensay costumes, seen during Carnival are rooted in African traditions.

Sensay costumes, seen during Carnival parades are rooted in African traditions.

it Hike Fest, Nature Island Literary Festival, DOMFESTA, Dive Fest, Emancipation and more.  Further details about these events can be found here.

Internationally-renowned Dominican divas Michele Henderson (l) and Ophelia Marie performed at the 16th annual World Creole Music Festival in 2012.

Internationally renowned Dominican divas Michele Henderson (l) and Ophelia Marie performed at the 16th annual World Creole Music Festival in 2012.

The last hour of the  class was given over to a special guest, who knows culture through and through.  The Cultural

The French students were very attentive to Gregory Rabess's instruction about culture in Dominica

The French students were very attentive to Gregory Rabess’s instruction about culture in Dominica.

Division’s Gregory Rabess   is a Creole specialist, poet and musician.  He elaborated dramatically on the bits and pieces of cultural history and subsequent  vocabulary that I had offered the group.  They hung on to his every word!

Cultural Division Officer Gregory Rabess emphatically demonstrates a point to the class.

Cultural Division Officer Gregory Rabess emphatically demonstrates a point to the class.

We were all especially delighted when he closed the session with one of his own Creole compositions that required active class participation in the refrain.  It was in Creole language of course, so the only person who perhaps missed some of its meaning was me!

Although I was extremely tired after the four English immersion classes, I did thoroughly enjoy my short and sweet teaching stint.  I wish the students of Ludicademi in Martinique the best of luck with their continuing studies of the English language and their English-speaking neighbour , Dominica.  I hope I will see them again sometime on the Nature Island.

Reference: Africa and Dominica by Lennox Honychurch, PhD.

*This mini English immersion course was organized by Tina Alexander of Lifeline Ministries, Roseau Dominica.  Thanks for having me along, Tina!