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Dominica weekly is a personal weblog about the nature island of Dominica.


bakes with cheese filling

Photo Source:kel.photography

Editor’s note: This is a guest post from Danielle Edwards – a Literature and History student and an aspiring Journalist.

We’re all battling with the phenomenon of inflation. In fact, the price of oil is likely to rise by much more throughout the summer, forcing supermarkets to raise the prices of goods, and leaving many of us with bare pockets and even some sour faces. Though we can’t do much about the price of oil and many of the items of food we just love to eat, we can try to adapt so that we do not get overwhelmed by the cost of living.

In the past, our forefathers ate what they grew, and their diet was largely based on home-made innovations. In today’s world we’ve become so dependent on grocery stores that many of us have unfortunately become handicapped in the face of exorbitant shelf prices. Judging by Barack Obama’s interest in bio-fuel energy and the ever-growing vast populations on China and India, it is inevitable that we will have to change the way we eat sooner or later, so why not start now?

I think the problem is that many of us have forgotten how easy and rewarding it is to make a big batch of golden bakes stuffed with only a few slices of cheese, or even served plain. Or a big mug of rich local cocoa tea with fried plantain, pumpkin fritters and breadfruit chips. And what about a delicious entrée of titiri and herring accras to accompany an appetizing calaloo soup! These Creole dishes seem to be very tantalizing alternatives to expensive imported cereals, canned soups and branded powdered chocolate mix, which could soon become delicacies for the breakfast tables of our low income earners. However, they seem to be taken for granted.

It has been said that ‘tough times don’t last, but tough people do’. Perhaps, in many cases, tough people have just endured difficulty until they barely notice it exists.

We should all make the effort to resist rising food prices by being more innovative with our meals. The challenge is to think of something delicious, local and affordable on a weekly basis- we need to exploit our creativity and natural resources. The reality is that many persons- in India, Africa or Latin America- really wish they could do so.

What’s on your menu?

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