Antigua and Barbuda cuisine

Antigua and Barbuda's cuisine presents a delightful fusion of traditional Caribbean flavors, showcasing the unique tastes of these stunning islands. The national dish, fungie and pepperpot, is a cornmeal-based delight reminiscent of Italian polenta. Other local favorites include ducana, seasoned rice, saltfish, lobster, sugar cake, fudge, raspberry and tamarind stew, and peanut brittle. The island's cuisine is a cultural melting pot, imbued with influences from neighboring Caribbean nations like Jamaica and Trinidad, which bring popular dishes such as jerk meats and roti.

A typical Antiguan breakfast might feature saltfish, eggplant, eggs, and lettuce. Lunches are typically hearty, comprising a combination of starch, vegetables, an entrée, and a side dish. Sundays are special, often celebrated with a dinner of pork, baked chicken, stewed lamb, or turkey, accompanied by rice, salads, and local beverages. Antiguan Butter Bread is a must-try, often enjoyed with cheese or other toppings. During Carnival, street foods like souse (a spicy pig feet soup) and black pudding (a type of blood sausage) are crowd favorites. Fresh pineapples, locally grown, are a point of pride for the island.

The beverage scene in Antigua and Barbuda is equally vibrant. Locals enjoy refreshing drinks like mauby, seamoss, tamarind juice, raspberry juice, mango juice, coconut milk, hibiscus juice, ginger beer, passion fruit juice, guava juice, and soursop juice. For those who prefer something stronger, there's a variety of alcoholic beverages, including local specialties like Wadadli beer and English Harbour Rum, along with international brands such as Red Stripe, Malta, Guinness stout, and Heineken. During the Christmas season, Ponche Kuba Cream Liqueur is a beloved festive drink.

Antigua and Barbuda's culinary landscape is rich and diverse, offering a taste of Caribbean tradition with a touch of international flair.