Antigua & Barbuda Cuisine

Antigua and Barbuda is an island nation located in the eastern Caribbean Sea on the boundary with the Atlantic Ocean. Antigua and Barbuda are located in the middle of the Leeward Islands in the Eastern Caribbean. Antigua and Barbuda are part of the Lesser Antilles archipelago with the archipelago of Guadeloupe to the south, Montserrat to the southwest, Saint Kitts and Nevis to the west and Saint Barthélemy and Saint Martin to the northwest.

The national dish is fungi (pronounced foon-gee) and pepper pot. Fungi is a dish very similar to the Italian Polenta being made mainly of cornmeal. Other local dishes include: Ducana, Season Rice, Saltfish and Lobster (from Barbuda), to name a few. There are also local confectionary which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.

Antigua & Barbuda Cuisine

Ducana and Saltfish

Ingredients

1/2 pound Saltfish (codfish)

1 small onion

500 grams sweet potatoes

1 cup of coconut milk

5 ounces brown sugar

4 ounces raisins

2 teaspoon vanilla essence

1 ounce nutmeg

1 pound flour

2 ounces baking powder

Steamed banana leaf or (foil paper)

Method

Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes

Pick up (flake) the saltfish and remove all bones. Sauté thinly sliced onions

Peel and grate potatoes.

Mix with remaining ingredients in a bowl until smooth.

Cut pieces of steamed banana leaf (or foil) into 10-inch (25 centimeter) squares.

Spoon mixed ingredients onto a banana leaf. Fold and tie leaf with string (roll into a tube if using foil).

Poach in lightly salted water. Boil for approximately 1 hour.

Serve with Saltfish.