30 Most Popular Antigua and Barbuda Foods. Antigua and Barbuda offers a superior island vacation experience due to its diverse range of activities, vibrant culture, and delectable local cuisine that is sure to leave a lasting impression.
1. Ducana
Ducana is a popular Caribbean dish made from grated sweet potatoes, coconut, sugar, flour, coconut milk, raisins, ginger, nutmeg, salt, and vanilla extract.
The mixture is combined until it thickly coats the back of a spoon and then boiled in salted water for approximately 25 minutes until the contents are firm.
The wrapping of the mixture is often debated, with some preferring to use coccoloba, banana, or seaside grape leaves, while others opt for foil. – Antigua and Barbuda Foods
2. Conch
Conch is the common name for several medium-to-large-sized sea snails. These snails typically have conch shells with a prominent spire and a distinct siphonal canal, meaning that the shell tapers to a noticeable point on both ends.
In North America, the term “conch” often refers specifically to the queen conch, which is native to the Gulf of Mexico and the Caribbean.
Queen conches are highly prized for their meat and are also used as bait for fishing. Recently, a proposal has been made in the United States to classify the conservation status of the queen conch as threatened. – Antigua and Barbuda Foods
3. Guyanese pepperpot
Guyanese pepperpot a renowned dish of Guyana, is a delectable stew made with succulent beef, enhanced with the flavors of cinnamon, clove, thyme, and wiri wiri peppers, a small red pepper indigenous to Guyana, known for its vibrant and fiery taste.
While not commonly found in traditional pepperpot recipes, this variation incorporates nutmeg to introduce an additional dimension of spiciness.
Traditionally, Pepperpot is savored as a breakfast meal on Christmas morning, accompanied by Guyanese plait bread, a braided white bread resembling challah, but without the glossy egg-coated crust. – Antigua and Barbuda Foods
4. Goat water
Goat water, also known as kiddy stew, is a popular dish on the Caribbean island of Montserrat and is considered a national delicacy.
The recipe includes goat meat, onions, herbs, ketchup, hot green pepper, garlic, cloves, oil, water, marjoram, ground mace, and flour. It is typically served with rice or crispy bread rolls and is known for its spicy and flavorful taste. – Antigua and Barbuda Foods
5. Johnny Cakes
Johnnycake is also referred to as journey cake. It holds historical significance as an early American staple food and is traditionally prepared along the Atlantic coast, spanning from Newfoundland to Jamaica. The origins of this culinary delight can be traced back to the indigenous people of North America.
In the present day, the modern version of johnnycake is predominantly associated with the cuisine of New England and is often credited to have originated in Rhode Island.
This contemporary rendition involves frying cornmeal gruel, which is created by combining yellow or white cornmeal with salt and hot water or milk, occasionally with added sweetness.
In the Southern United States, a similar dish is referred to as hoecake, although it can also encompass cornbread that is pan-fried. – Antigua and Barbuda Foods
6. Antigua black pineapple
Antigua’s coat of arms showcases the island’s distinctive features, including the sea, sugar, and wildlife. Atop this emblem, resembling a radiant crown sits the black pineapple, renowned as the world’s most luscious.
Originally introduced to Antigua by the Arawak people from South America, the pineapple was initially cultivated during the 17th century along the island’s southern coastline. Remarkably, little has changed since then.
Black pineapples continue to flourish on small farms in the south, primarily intended for local consumption, prioritizing quality over quantity in every aspect.
The production remains so modest that numerous restaurants and resorts resort to importing pineapples, often from locations like Florida, to ensure an ample supply for their guests. With a delightful combination of crispness and sugary sweetness, black pineapples captivate the senses.
Despite their name, the fruit never possesses a black hue. Even when fully ripe, the skin retains its green color, making the selection process heavily reliant on scent and touch.
Local farmers attribute the ideal growth conditions to the island’s fertile soil, moderate rainfall, and abundant sunshine, creating an unparalleled climate that cannot be replicated elsewhere in the world, despite attempts by others. – Antigua and Barbuda Foods
7. Seasoned rice
Cooked rice infused with spices and enriched with ghee as the main ingredient is known as Ghee rice. This delectable dish is a popular choice among the people of Kerala, particularly in the Malabar region, Tulunad region of Karnataka, and Tamil Nadu. Variations of spiced rice can also be found in other parts of India and Asia. – Antigua and Barbuda Foods
8. Shawarma
A dish originating from the Ottoman Empire, Shawarma is a Middle Eastern and North African delicacy made by stacking thin slices of meat in an inverted cone and roasting it on a slowly turning vertical rotisserie or spit.
Although traditionally prepared with lamb or mutton, it can also be made with chicken, turkey, beef, or veal. The cooked surface is continuously shaved off in thin slices as it rotates, making it a popular street food in the Greater Middle East. – Antigua and Barbuda Foods
9. Ackee and saltfish
Jamaica’s national fruit is the Blighia sapida, which was brought from Ghana to the Caribbean by Captain William Bligh in 1793. Unfortunately, some of the fruit is toxic, like the arils before the husk opens up, so there are restrictions on shipping it to countries like the US.
On the other hand, Salted codfish was brought to Jamaica by enslaved people as a cheap and long-lasting protein source. In West Africa, Ackee is mainly used for medicine or soap but isn’t eaten as a food. – Antigua and Barbuda Foods
10. Tamarind balls
Tamarind balls, a Caribbean delicacy, are created by rolling fresh tamarind pulp into balls and coating them with sugar.
These bitesize treats, made with only three ingredients, offer a delightful combination of sweetness and sourness.
Tamarind, a fruit known for its distinct sweet and sour flavor, evokes strong opinions among individuals, either being loved or disliked. – Antigua and Barbuda Foods
11. Callaloo
The specific preparations and ingredients of dishes referred to as callaloo can vary throughout the region. In some Caribbean countries, callaloo is a stew made with the callaloo plant itself.
On the other hand, countries like Jamaica and Belize use the term callaloo to describe an indigenous green-leaf vegetable known as Caribbean amaranth.
In Trinidad and Tobago or Grenada, the dish itself is called callaloo and is made using taro leaves or Xanthosoma leaves. – Antigua and Barbuda Foods
12. Coconut sugar cake
This traditional cake from the southern region can be excessively sweet. Introducing coconut sugar, a sweetening agent derived from the sap of the flower buds of the coconut tree.
Although it lacks the taste of coconut, it adds a caramelized and slightly savory element to baked goods. It is an ideal addition to a cake that is already sufficiently sweet and moist, courtesy of including fresh banana and pineapple. – Antigua and Barbuda Foods
13. Funge
Funge, a staple food in African cuisine, is a traditional swallow made by whisking cassava flour into boiling water. It can also be prepared using sorghum, maize, or millet.
This dish is commonly served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. Some variations of Funge are made with stock, such as fish stock, to enhance its flavor. It is also referred to as bid, which means “food”.
To enjoy this dish, it is customary to eat it with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish, or sauce. – Antigua and Barbuda Foods
14. Black pudding
Black pudding, a unique blood sausage, has its origins in the United Kingdom and Ireland. It is crafted using either pork or beef blood, combined with pork fat or beef suet, and cereal such as oatmeal, oat groats, or barley groats.
The inclusion of a significant amount of cereal, coupled with the addition of specific herbs like pennyroyal, sets black pudding apart from blood sausages consumed in other regions globally. – Antigua and Barbuda Foods
15. Peanut punch
A well-liked non-alcoholic beverage, known as peanut punch, is prepared in a vegan manner using shelled peanuts, nutmeg, condensed milk, and coconut milk. – Antigua and Barbuda Foods
16. Macaroni pie
Macaroni pie is a more solid and highly seasoned variation of mac and cheese. Traditional Trinidadian flavors such as thyme and Scotch bonnet pepper contribute to the unique taste of this dish, while a reduced amount of liquid combined with egg results in a firm and easily sliceable texture.
This Trini classic is commonly served at large family gatherings and makes a wonderful addition to any holiday table. Additionally, any leftovers can be stored without worry.
While you have the option to use your preferred Cheddar cheese, if you have the opportunity to acquire New Zealand Cheddar (also known as “Trinidad cheese” on the island), it is highly recommended not to miss out on it. – Antigua and Barbuda Foods
17. Cheese
Cheese, a dairy product, is created by coagulating milk protein casein, resulting in a wide variety of flavors, textures, and forms. It contains proteins and fat derived from milk, typically sourced from cows, buffalo, goats, or sheep.
The milk is acidified during production and either rennet enzymes or bacterial enzymes with similar properties are introduced to induce coagulation of the casein.
The resulting solid curds are separated from the liquid whey and then pressed to form the final cheese product. Certain cheeses may also feature aromatic molds on the rind, outer layer, or throughout. – Antigua and Barbuda Foods
18. Antiguan butter bread
Antiguan butter bread is a delectable loaf of bread that requires no additional butter after baking. It is often served with cheese for breakfast, although it is enjoyed by locals at any time of the day.
Throughout the island, there are several bakeries where residents can conveniently acquire this freshly baked delicacy.
In addition to cheese, the customary accompaniments to this bread consist of ingredients like sardines or a local, vibrant red sausage known as salami. – Antigua and Barbuda Foods
19. Kizaca
Kizaka is one of Angola’s best-loved vegetarian dishes. It’s made by boiling cassava leaves and adding ground peanuts to stew until the cassava and peanuts become thick, nutty, and silky.
While kizaka is now considered Angola’s national dish, it has an interesting history.
Angola was once a Portuguese colony and, like many Angolan cuisines, Kizaka is a fusion of European flavors and traditional African ingredients. – Antigua and Barbuda Foods
20. Cachupa
Cachupa is a nutritious and cost-effective dish that originated in Cape Verde, a West African island where Portuguese settlers cultivated American vegetables in the fifteenth century.
Over time, the dish was brought to Angola and modified to fit the local cuisine. It is composed of a variety of beans, meats, potatoes, bacon and sausages, cassava, and cabbage, with slight variations in the ingredients between versions.
Despite its modest origin, the dish has become a popular staple in Angola’s cuisine and can be found in many restaurants across the nation. – Antigua and Barbuda Foods