Antigua and Barbuda
4 topics — topics in this category.
Fungee
The cornmeal and okra silk: fungee — cornmeal stirred with okra liquor into a smooth, firm ball (Antigua's cou-cou), served with pepperpot stew — the national dish pairing. Ingredients: cornmeal, okra, water, salt, butte…
Pepperpot (Antigua)
Antigua's celebration stew: pepperpot — a rich, dark stew of meats (beef, pork, salt beef) with eggplant, okra, squash, spinach and eddoes, thickened naturally and served over fungee (not to confuse with Guyana's pepperp…
Ducana
The sweet potato dumpling: ducana — grated sweet potato mixed with coconut, sugar, flour and spices, wrapped in banana leaves and boiled into fragrant parcels, served with saltfish and chop-up (spinach-eggplant mash). In…
Saltfish and Chop-Up (Antigua)
The breakfast saltfish: Antigua's saltfish (salt cod) sautéed with onions, peppers and tomatoes, eaten with chop-up, ducana, eggs and Johnny cakes — the island's morning plate. Ingredients: salt cod, onions, sweet pepper…
World Cuisines
Talk now — free call