Antiguan Dishes

The national dish of Antigua and Barbuda: fungie, a firm cornmeal-and-okra polenta, served beside pepperpot, a thick one-pot stew of greens and seasoned meats.

The national fruit of Antigua and Barbuda: a small, dark-skinned pineapple grown in the southwest, prized as exceptionally sweet and low in acid.

Salted cod soaked, flaked, and sauteed with onion, sweet pepper, and tomato. The classic Antiguan breakfast, eaten with chop-up, fungie, or butter bread.

Antigua's local lager from Antigua Brewery Ltd, a crisp, light beer named with Wadadli, the indigenous name for the island. The everyday beach beer.

The two rums of Antigua Distillery: smooth, aged English Harbour and the lighter everyday Cavalier. Antigua's signature spirits, neat or in a rum punch.

A sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed. An Antiguan side and snack.

Antigua's soft, slightly sweet enriched loaf, rich with butter and brushed with more on top. The island's everyday bread for breakfast and sandwiches.

A one-pot rice cooked with pigeon peas, meat, and island seasoning until every grain is savoury. Antigua's everyday rice dish and a cookout staple.

The firm white meat of the queen conch, tenderised then stewed or curried with onion, pepper, and island seasoning. A Caribbean seafood staple in Antigua.

A deeply flavoured goat stew of the Leeward Islands, simmered with onion, thyme, cloves, and hot pepper until tender. Eaten with bread or a dumpling.

A chewy confection of grated coconut cooked down with sugar, often tinted pink and flavoured with ginger or nutmeg. A classic Antiguan sweet treat.

Sticky sweet-and-sour balls of tamarind pulp rolled with sugar, sometimes with a pinch of hot pepper. A bite-sized Antiguan snack with a tangy kick.

A bittersweet Caribbean drink brewed from the bark of the mauby tree with sugar and spices. Refreshing, root-beer-like, with a lingering bitter finish.