Cuisine in Antigua and Barbuda

Fungee & Pepperpot

The national dish of cornmeal dumplings (fungee) and stewed leafy vegetables and salt pork (pepperpot).

• Region: Nationwide
• Main ingredients: cornmeal, dusting spinach, salt pork, okra

Ducana

Sweet seasoned grated sweet potato and coconut wrapped in banana leaves and steamed.

• Main ingredients: sweet potato, coconut, raisins, spices

Johnny Cake & Salt Fish

Fried bread and sautéed salt cod. A breakfast and snack staple.

• Main ingredients: flour, salt cod, onion, bell pepper

Goat Water

Rich soup made with goat meat stewed with herbs and rum.

• Region: South Antigua Island
• Main ingredients: goat meat, rum, hot pepper, thyme

Conch Fritters

Street food of conch meat ground and fried in batter.

• Region: Barbuda Island
• Main ingredients: conch, flour, egg, spices

Seasoned Rice

Home-cooked rice cooked with turmeric and coconut milk.

• Main ingredients: rice, coconut milk, vegetables, chicken

Black Pineapple

A native variety with low acidity and high sugar content. Used fresh as well as in juice and salads.

• Region: Central Highlands of Antigua Island
• Main ingredients: black pineapple

Rum Cake

Cake baked with dried fruit soaked in rum. A Christmas staple.

• Main ingredients: flour, rum, raisins, spices

Cheap Soup

Late-night street soup stewed with cow feet and green bananas.

• Main ingredients: cow feet, green banana, thyme, hot pepper

Tamarind Ball

Sweet and sour candy made from rolled tamarind pulp coated in sugar.

• Main ingredients: tamarind, sugar