The cuisine of Antigua-and-Barbuda - North America

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.

Antigua-and-Barbuda - See the recipes

Appetizer recipes coming soon

Main recipes

Fish and fungi Goat water stew

Side dishes recipes

Corn in coconut milk Dessert recipes coming soon

Corn in coconut milk Goat water stew

Cooking in Antigua-and-Barbuda