The cuisine of Antigua-and-Barbuda - Caribbean

Caribbean Antigua-and-Barbuda AG

The foods of Antigua-and-Barbuda

Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda.

The national dish is fungie (pronounced "foon-jee") and pepper. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda).

There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.

The local diet has diversified and now include local dishes of Jamaica, such as jerk meats, or Trinidad, such as Roti, and other Caribbean countries. Shawarma, an Arab dish has become popular as well, sold out of Arab shops along with kebabs and gyros. Chinese restaurants have also begun to become more mainstream. The supermarkets sell a wide variety of food, from American to Italian. Meals may vary depending on household income levels.
The types of Cuisines in Antigua-and-Barbuda are influenced by:
The regional cuisine Appetizer recipes coming soon
Main recipes coming soon
Side dishes recipes coming soon
Dessert recipes coming soon
Caribbean - See the recipes

Appetizer recipes

codfish acras The palm tree

Main recipes

Achiote chicken and rice Caribbean conch stew Caribbean salmon fillets en papillotte Curried quinoa with chick-peas Honey- mustard pork roast

Side dishes recipes

Apple and pork stuffing

Dessert recipes

Banana soufflé Bavarois maracudja Chocolate mocha soufflé Coconut ice cream with mango sauce Mango coconut chia pudding Mango soufflé Sorbet doudou maracudja

Cooking in Antigua-and-Barbuda