Top 6 Antiguan Foods

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooked until tender and are then doused in a vinegar and lime-based combination of various spices, herbs, and sliced vegetables. The dish is often compared to aspic or head cheese, though its consistency is not as firm and it is traditionally marinated for a short period. Souse comes in different regional varieties, but it is usually enjoyed as a cold appetizer or as an accompaniment to black or white pudding.Expand

Antiguan butter bread is a tender, buttery loaf of bread that needs no more additional butter once it's been baked. It is common to serve the bread with cheese for breakfast, but many locals enjoy it throughout the day. Across the island, there are numerous bakeries where locals can go and purchase this freshly baked delicacy. Apart from cheese, the usual accompaniments to the bread include ingredients such as sardines or a local, bright red sausage called salami.Expand

This exotic dish comes from Antigua and Barbuda, consisting of grilled pork chops paired with grilled banana chunks wrapped in bacon. It is recommended to sprinkle the banana chunks with lemon juice before grilling. The pork chops are usually flavored with cumin, butter, salt, and pepper, while the banana chunks are skewered in order to cook more easily.Expand

Fungee and pepperpot is the national dish of Antigua and Barbuda, and although one may think that they are going to be served some kind of mushroom and pepper stew, the truth is far more interesting than the unusual name suggests. Fungee is a bread ball similar to polenta, consisting of cornmeal mixed with okra. To make fungee, okra is boiled in salted water and mixed with wet cornmeal until the mixture becomes stiff. When the mixture does not stick to the pan, the fungee is ready to be consumed. The key ingredients in pepperpot are leafy vegetables, taro leaves, pumpkin, squash and other vegetables, while the stew is traditionally made with corned beef and offal. Since this dish consists of two separate meals that are combined together, it can be traced back to the times of slave population in the region, when the combination of cheap meat and carbohydrates provided a balanced and nutritious diet for a day of hard labor, with the added benefit of complex and rich flavors of the stew.Expand

Ducana is a dessert dish that is popular on the Caribbean islands of Antigua, Montserrat and St. Vincent and the Grenadines. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavors. Some say that the sweet potato is best used in the preparation of ducana, as the islands are brimming with sweet potatoes that were cultivated by the Arawak Indians a long time ago. Ducana can also be consumed cold, or thinly sliced and lightly fried as a snack. A must-have for both the tourists and the locals, the dish is often made on Good Friday, when the islanders traditionally avoid meat.Expand

These flavorful Antiguan fritters are made with blue crab meat, minced conch, minced vegetables, eggs, baking powder, seasonings, and black angelhair pasta. The combination of these ingredients is then deep-fried in oil, and the fritters are typically garnished with diced tomatoes and parsley. It is recommended to pair the fritters with a mild curry sauce on the side.Expand