Jounen Kwéyòl


Jounen Kwéyòl is celebrated in Dominica and Saint Lucia on the last Sunday of October across both islands, and has been held annually since 1984. On the Sunday of this week, the various towns on both islands host this festival by displaying the result of their grand preparations; local dishes and foods such as roast breadfruit, a sweetbread made by mixing spices and sugar into flour and kneading it then baking it, usually served at breakfast. Callaloo soup, Green Fig and Salt Fish, farine balls made with avocado and farine. Split pea dhal fried or baked pastry, plantain, king fish, Manicou, turtle, lobster, crayfish, callaloo made from fresh water crabs, salt water crabs.Eel stew. Souse, fried bake and floats, Accra, Paime and a famous dish known as Bouillon and are beaten throughout as people speak in the creole language and have a merry time. Most people commemorate this day by wearing the island's National Wear such as the Wob Dwiete and Madras costume. Persons who do not want to wear the extreme layers of skirts and dresses make clothing out of special plaid material called Madras which is one of the cloths used in the national wear.