Antiguan Recipes

5 recipes

The cooking of Antigua and Barbuda draws on West African, British and wider Caribbean traditions, and on the sea around the two islands. Fungie, a firm cornmeal dish often cooked with okra, and pepperpot, a stew of leafy greens, pumpkin and salted meat, are the pair most often called the national dish. Ground provisions such as sweet potato, yam and eddo fill the plate, along with ducana, a steamed sweet potato and coconut dumpling eaten with saltfish. Lobster comes from Barbuda, and fresh fish, conch and goat are common too. Seasoned rice is a one-pot meal, soft butter bread is eaten with cheese or sardines, and Sunday lunch often means stewed or baked meat with macaroni pie and plantain. Sugar cake, ginger beer, mauby and sea moss drinks are everyday sweet treats, and Carnival brings out spicy souse.