Dishes of Antigua and Barbuda

The national dish is fungie (pronounced foon-gee) and pepper pot. Fungie is a dish very similar to the Italian Polenta being made mainly of cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda). Local confectioneries include sugarcake, fudge, raspberry and tamarind stew, and peanut brittle. The various restaurants around the island sell both local and international food.

• Lunch might be anything that can be easily bought from a nearby shop, especially a bakery.

• Dinner will typically be rice,macaroni or pasta, vegetables/salad, an entree (fish, chicken, pork, beef etc.) and a side dish like macaroni pie, scalloped potatoes or plantains. Local drinks are mauby, seamoss, tamarind juice, mango juice and coconut water. Adults favour beers and rums, many of which are made locally.

Sunday is the day when the culture is most reflected in the food. For breakfast one might have saltfish, eggplant, eggs, bacon, sausages, or lettuce. Dinner may include pork, baked chicken, stewed lamb, or turkey, alongside rice (prepared in a variety of ways), salads, and a local drink.

Harmony Hall, near Freetown. It closes for the summer on May 6th. The best restaurant on the island.

Mama Lolly, Redcliffe Quay, St. John’s. Vegetarian and vegan friendly home cooking.

Calabash, Redcliffe Quay’s Vendors Mall, St. John’s. Vegan cuisine. Owned by a raw chef who used to work in New York.

The Roti King, corner of St Mary’s Street and Corn Alley, St John’s. Serves Roti, which is a West Indian dish of rolled Indian flat bread filled with hot and sweet curry and tamarind sauce.

Papa Zouk, Bar and fish and chips restaurant 2 mins outside of St. John’s.
Cavalier Rum , Antiguan Rum.
Wadadli, Antiguan Beer
Oasis, Desalinated water.

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