Attraction

Antigua's Delicious Cuisine

Creole influenced

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Historically, Antigua has imported most of its food so it is unsurprising that the specialties tend to be Creole-influenced. Many dishes combine a mixture of green peppers, tomatoes, onion and garlic and are heavily spiced—sometimes meaning spicy (hot), sometimes just meaning full of spices. Locals like to add heat to their dishes if they aren't spicy enough, like the popular red habanera and scotch bonnet hot sauce called Susie's Hot Sauce.

Fungi: The popular national dish of Antigua often comes as a side accompanying mashed vegetables, salted cod or garlic and onions. It is a mixture of cornmeal and okra with a consistency similar to grits. The cooked cornmeal paste is stirred with a special cooking utensil called a fungi stick, which the Antiguans say is essential for making the firm texture of the fungi.

Souse: A type of soup eaten as an appetiser or as a side dish for lunch or dinner. Meat is washed with lime then boiled in salted water to make a flavourful broth and flavoured with a ubiquitous mixture of onions, sweet peppers, and spices.

Jerk Chicken: While this popular Caribbean dish may have originated in Jamaica, Antiguans love it as well. Jerk chicken combines a unique set of spices to make a well-rounded sweet, spicy, herbal chicken dish that is mouth-wateringly juicy and tender. Grill it, bake it; whatever way you eat it, this dish is authentic and delicious.

Ducana: This traditional Antiguan dish is like a sweet dumpling and is fairly simple to make. It consists of grated sweet potato mixed with coconut milk, flour, sugar, cinnamon, nutmeg, raisings and a dollop of butter. The mixture is formed into little dumplings and steamed in a banana leaf. Douse it with pineapple vinegar or hot sauce to get that perfect combination of sweet and savoury that Antiguans love so much.

Pepperpot Stew: A classic Antiguan dish that is often served with fungi. This type of pepperpot differs from others in the Caribbean in that it is green thanks to the inclusion of fresh spinach. The stew also adds a variety of rich ingredients such as yams (or pumpkin), smoked ham, corned (or salt) beef, pigeon peas, tomatoes and spices.

Roti: A type of bread that is similar to a large flour tortilla, but slightly lighter. In Antigua the roti is filled with goat, chicken, conch, shrimp, fish or lobster and chunks of potatoes. Usually the filling is curried, but jerk and Creole sauces offer a yummy alternative. Smother it with Antigua’s popular hot sauce, Susie’s, for that spicy, mouth-watering kick.