Cuisine

The foods which Antigua is most famous for harvesting, consist of the black pineapple (which is sweeter than ordinary pineapples), green figs (bananas), breadfruit, christophene, goat water, barbecue chicken, roast suckling pig and cockles. There is always plenty of fruit in Antigua which includes melons, grapefruits, papayas, oranges, bananas, mangoes, coconuts and sour sop.                 

Salted Codfish with tomato sauce is one of the foundation dishes in Antiguan dining. Many fresh catches are on offer daily for visitors to sample. Fish dishes are most likely than not served blackened. Types of seafood you are likely to come across includes shark, spiny lobster, octopus, shrimp, mahi mahi, conch and red snapper. It is always worth being adventurous and trying the fish of the day – you will be pleasantly surprised!                

Antiguan Chefs like to add West Indian flair to dishes whenever possible; this includes European and American cuisines which are now widespread in Antigua. Roadside stands sell traditional Caribbean provisions which more exploratory diners may want to try. At roadside stands you are most likely to find foods such as Roti. Roti is a dish consisting of pancakes filled with curried beef, chicken or potatoes.                 

When dining on Antigua or Barbuda make sure you don’t miss out on the following traditional dishes: 

·         Ducana – Grated sweet potato mixed with coconut, sugar and spices steamed in a banana leaf.

·         Pepperpot Stew – A mix of salted beef and pork with squash, okra, aubergine, spinach, pumpkin and        
          cornmeal dumplings.

·         Fungi – A cornmeal and okra pudding, often served with Pepperpot stew. (Sometimes called fungee)

·         Souse – Pork marinated in lime juice, onions, hot and sweet peppers and spices.

·         Callaloo – A spinach soup flavoured with cloves or crab. 

Food tends to be spicy in Antigua; however, this doesn’t always mean the dishes are hot as most spices are added to give meals a ‘kick’. Susie’s Hot Sauce, a red habanero and scotch bonnet sauce, is widely popular and can be found in most restaurants in Antigua. Curry is also sometimes added to meals.               

Fruit juices, goat water and coconut water will quench any travellers thirst. Those looking for something a little stronger to drink will find that the island has its own specialities. The local beer, Wadadli, and many imports from around the Caribbean can be sampled, as well as Rum – Antigua’s preferred beverage. The top names in Rum are Cavalier and English Harbour – be sure to have a try!