Antigua and Barbuda is a foodie destination because of its fresh seafood, top-notch rum, and flavorful dishes. Although Caribbean islands have similar dishes, they all differ and have their own unique spin on cuisine.
Here Are the national and famous dishes you should try in Antigua and Barbuda.
Goat Water Soup
Goat water soup (or mannish water) is a light soup cooked up with any piece of goat meat including bones, breadfruit, onions, tomatoes, flour, and fresh herbs, and spices like cinnamon and clove are added in, and sometimes dumplings, yams, potatoes, and more. Goat water is usually eaten around breakfast time.
Black Angelhair Fritters
The black angel hair fritters are prepared with blue crab meat, minced vegetables, minced conch, seasonings, eggs, black angel hair pasta, and baking powder.
Once mixed, the ingredients are fried in oil. Most people use parsley and diced tomatoes for garnishing at the end. It can be served with curry sauce on the side.
Johnnycake is a cornmeal flatbread, served with fillings including cheese, saltfish, or other ingredients. Johnnycakes in Antigua are made with cornmeal, sugar, salt, milk, or water.
It is best served as a breakfast meal, or as a side with a light lunch.
Tamarind balls are said to have originated from Jamaica. It is made with tamarind pulp, which is sometimes spiced up, or just rolled in sugar.
Tamarind balls are common snacks in Antigua and Barbuda. It has a sweet and sour flavor with a little chewy and peppery texture.
Jerk is a style of cooking in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice, the meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers.
It is better to cook it with a slow cooking process as it results in a tender and delicious meal.
Fungee and Pepperpot
Fungee and pepperpot is the national dish of Antigua and Barbuda, Fungee is a bread ball similar to polenta, consisting of cornmeal mixed with okra. Pepperpot, on the other hand, is a one-pot stew that is originally from Guyana but has been adapted to the Caribbean islands. The combination of both ingredients adds more to the flavor.
To make fungee, okra is boiled in salted water and mixed with wet cornmeal until the mixture becomes stiff. When the mixture does not stick to the pan, the fungee is ready to be consumed.
Saltfish & Fungie
This is the national dish of Antigua . As we said Fungi is an Antiguan version of polenta or grits, made by forming a cornmeal and okra paste into balls, then sautéed. Saltfish is typically stewed and added as a side, and for whatever reason, these two dishes perfectly complement one another. Saltfish and fungie are most commonly eaten for breakfast and dinner in both Antigua and Barbuda.
Of all the preparation methods, conch fritters are the most popular. Conch fritters are a great snack or a side dish. It can be prepared in curries, fritters, chowders, and raw in ceviches. The conch in Antigua is sweet with a texture between clams and calamari.
Ducana is a sweet potato dumpling or pudding. It is made with grated sweet potatoes, grated coconut, sugar, flour, coconut milk, raisins, ginger, nutmeg, and a variety of other seasonings and ingredients. Sometimes pumpkin is included. All the ingredients are placed into a banana leaf and boiled in water.
This dish served as a side dish with stewed or salted fish.
This dish is basically a wrap filled with chicken, beef, pork, seafood, or vegetables.
Roti is popular all around the Caribbean, and in Antigua you can add curried sauce to it.
It served as a side to a full meal, or a snack, or even a whole meal.
Coconut Sugar Cake
A tasty delight contains of coconut and sugar with a zing of ginger. These sugar cakes are pretty to look at with designs created with food coloring.
Fudge is a type of sugar candy that is made by mixing sugar, butter, and milk usually coconut milk is added in, there are various flavors of fudge including tamarind, and pineapple. heating it to the soft-ball stage at 240 °F, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondant icing and hard caramels.
Antiguan Bread Pudding
This dessert is contained of cubed white bread, eggs, milk, spices including nutmeg, cinnamon, vanilla, and ginger, and a spicy rum sauce topping.
Peanut brittle is a simple dessert that includes caramelized sugar and peanuts.
Antiguan butter bread
Antiguan butter bread is a tender, buttery loaf of bread that needs no more additional butter once it's been baked. It is common to serve the bread with cheese for breakfast, but many locals enjoy it throughout the day.
Pork Chops with Bananas and Bacon
This dish consisting of grilled pork chops paired with grilled banana chunks wrapped in bacon. It is recommended to sprinkle the banana chunks with lemon juice before grilling. The pork chops are usually flavored with cumin, butter, salt, and pepper.
Souse is a light dish that shares the same characteristics as soup. It is prepared with pickled pork or with chicken. Other ingredients in the recipe are onions, peppers, spices, and lime.
While rum is the main alcoholic beverage on the island, rum punch is the island’s favorite drink. It consists of some local rum, lime juice, and cane sugar. Sometimes nutmeg and other ingredients are added to spice things up.
Famous Places to visit in Antigua And Barbuda
Customs, Traditions & Etiquette in Antigua And Barbuda
أشهر الأماكن السياحية في أنتيجا و بربودا
عادات و ثقافة أنتيجا و بربودا