Antigua and Barbuda might be tiny islands in the Caribbean, but their culinary treasures are massive.
If you’ve never had the pleasure of savoring their dishes, let me tell you—you’re seriously missing out.
These recipes are a fusion of African, European, and Indigenous influences, offering a unique flavor punch that’ll have your taste buds doing a happy dance.
What’s even better? These recipes are surprisingly easy to recreate at home.
Whether you’re an amateur cook or a seasoned pro, there’s something for everyone.
So, roll up your sleeves and get ready to dive into the flavorful world of Antigua and Barbuda cuisine—you’re about to discover your new favorite dishes!
1. Fungee and Pepperpot
Ingredients:
- For Fungee:
- 1 cup cornmeal
- 2 cups water
- 1 tsp salt
- 1 tbsp butter
- For Pepperpot:
- 1 lb spinach or callaloo
- 1 lb okra
- 1 lb stewing beef
- 1 cup coconut milk
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tbsp thyme
- Salt and pepper to taste
How to Make It:
Start with the pepperpot. In a large pot, cook the beef until browned. Add garlic, onion, and bell pepper, sautéing until fragrant.
Pour in coconut milk and simmer for about 20 minutes.Add spinach, okra, and thyme. Cook until the veggies are tender.
Meanwhile, make the fungee by boiling water and salt in a saucepan. Gradually add cornmeal, stirring continuously to avoid lumps.
Stir in butter and cook until the mixture pulls away from the sides of the pan. Serve the pepperpot alongside a scoop of fungee.
Why we selected it: Fungee and pepperpot are national treasures. This combo represents the heart and soul of Antiguan and Barbudan cuisine. It’s hearty, flavorful, and perfect for sharing.
2. Ducana
Ingredients:
- 2 cups grated sweet potato
- 1 cup grated coconut
- 1 cup brown sugar
- 1 cup flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- Banana leaves or aluminum foil for wrapping
How to Make It:
In a large bowl, mix sweet potato, coconut, sugar, flour, nutmeg, cinnamon, and salt until combined.
Scoop the mixture onto banana leaves or foil. Wrap tightly. Boil the parcels in a large pot of water for about 45 minutes.
Unwrap and serve warm, typically paired with saltfish or avocado.
Why we chose it: Ducana’s sweet, spiced flavor makes it a must-try. It’s one of those dishes that hits you with nostalgia, even if you’ve never had it before.
3. Saltfish and Chop-Up
Ingredients:
- 1 lb saltfish (cod)
- 1 lb eggplant
- 1/2 lb okra
- 1/2 lb spinach
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 tbsp olive oil
How to Make It:
Soak saltfish in water overnight to remove excess salt. Boil, drain, and flake into pieces.Boil eggplant, okra, and spinach until soft.
Mash together to create the “chop-up. ”In a skillet, sauté garlic and onion in olive oil.
Add saltfish and cook for 5 minutes. Serve saltfish with chop-up on the side.
Why we picked it: This dish is simple yet loaded with flavor. It’s a true reflection of island life: unpretentious, satisfying, and packed with fresh ingredients.
4. Goat Water (Antiguan Goat Stew)
Ingredients:
- 2 lbs goat meat, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp flour
- 2 tbsp thyme
- 1 cup coconut milk
- 4 cups water
- Salt and pepper to taste
How to Make It:
Brown the goat meat in a large pot. Add onion, garlic, thyme, and flour. Stir to coat the meat.
Pour in coconut milk and water. Simmer for 2 hours until the meat is tender. Adjust seasoning and serve hot.
Why we selected it: Goat water is the ultimate comfort food. It’s hearty, flavorful, and a dish you’ll crave on a chilly day.
5. Conch Water
Ingredients:
- 2 lbs conch meat, cleaned and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup coconut milk
- 4 cups water
- 1 tbsp thyme
- Salt and pepper to taste
How to Make It:
Sauté onion and garlic in a pot. Add conch meat, thyme, coconut milk, and water. Simmer for 90 minutes. Season with salt and pepper before serving.
Why we chose it: Conch water is a true taste of the sea. It’s light yet packed with ocean-fresh flavor—a must-try for seafood lovers.
6. Johnny Cakes
Ingredients:
- 2 cups flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water
- Oil for frying
How to Make It:
Mix flour, sugar, baking powder, and salt in a bowl. Gradually add water to form a dough. Knead until smooth.
Roll into small balls and flatten slightly. Fry in hot oil until golden brown on both sides. Serve warm with butter or saltfish.
Why we picked it: These little fried bread bites are addictive. They’re crispy on the outside, soft on the inside, and perfect with just about anything.
7. Antiguan Black Pineapple Salad
Ingredients:
- 1 Antiguan Black Pineapple, diced
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Combine pineapple, cucumber, and onion in a bowl. Drizzle with lime juice and olive oil.
Toss to coat. Season with salt and pepper. Chill before serving.
Why we chose it: Antiguan Black Pineapple is famously sweet and juicy. This salad highlights its natural flavor while adding a refreshing crunch.
8. Tamarind Balls
Ingredients:
- 1 cup tamarind pulp
- 1 cup brown sugar
- 1 tsp cayenne pepper (optional)
How to Make It:
Mix tamarind pulp, sugar, and cayenne (if using). Roll into small balls. Let them set for an hour before enjoying.
Why we picked it: Tamarind balls are the perfect sweet-and-tangy treat. They’re like little bursts of Caribbean sunshine.
9. Antiguan Jerk Chicken
Ingredients:
- 2 lbs chicken
- 2 tbsp jerk seasoning
- 1 lime, juiced
- 2 tbsp olive oil
How to Make It:
Marinate chicken with jerk seasoning, lime juice, and olive oil for at least 2 hours. Grill or bake until fully cooked.
Why we selected it: Jerk chicken is a staple in Caribbean cuisine. Its smoky, spicy flavor makes it unforgettable.
10. Pineapple Upside-Down Cake
Ingredients:
- 1 Antiguan Black Pineapple, sliced
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup butter
- 1 tsp baking powder
- 2 eggs
- 1/2 cup milk
How to Make It:
Preheat oven to 350°F. Melt butter and sugar in a cake pan. Arrange pineapple slices on top.
Mix flour, baking powder, eggs, and milk. Pour batter over pineapple. Bake for 30-35 minutes.
Why we picked it: This cake is a tropical twist on a classic dessert. The caramelized pineapple steals the show every time.
11. Seafood Paella Caribbean Style
Ingredients:
- 2 cups rice
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 cup diced tomatoes
- 1 red bell pepper, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups seafood stock
- 1 tsp paprika
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Heat olive oil in a large pan. Sauté onion, garlic, and bell pepper until soft. Add rice, stirring to coat in the oil.
Sprinkle in paprika and saffron. Pour in seafood stock and bring to a boil. Reduce heat and simmer.
After 10 minutes, add tomatoes, shrimp, and mussels. Cover and cook until seafood is done and rice is tender. Season with salt and pepper before serving.
Why we selected it: This paella brings a Caribbean twist to a Spanish classic. Packed with fresh seafood and vibrant spices, it’s an irresistible crowd-pleaser.
Conclusion
Antigua and Barbuda’s recipes are more than just food—they’re a journey. Each dish tells a story of culture, history, and flavor that’s hard to resist.
So why wait? Grab your apron, gather your ingredients, and get cooking. Your taste buds will thank you!