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Antigua, is not only known for its stunning beaches and vibrant culture but also for its rich culinary heritage and cuisine. Antiguan traditional dishes, contain a fusion of flavours taken from the indigenous people, the Africans, British and others who have settled here over the centuries.
From the savory goodness of Pepperpot to the sweet indulgence of Ducana, Antigua’s food tells a story of tradition, innovation, and a deep connection to the land and sea. This blog will take you on a culinary journey through Antigua, exploring the flavors, ingredients, and stories behind some of the island’s most beloved dishes.
Here are some of the delightful local dishes which I would encourage you to try when next in Antigua.
Saltfish & Chop-Up
Saltfish is salted codfish, sauteed with peppers, onions and tomatoes. Saltfish holds a special place in Antiguan cuisine, deeply rooted in the island’s history and culture.
This preserved fish, usually cod, was introduced to the Caribbean during the colonial era when European traders brought it as a cheap, non-perishable food source. Over time, saltfish became a staple in Antigua, beloved for its versatility and rich, savory flavor.
Saltfish is also a key ingredient in the traditional breakfast dish “Saltfish and Chop Up,” where it’s served with mashed vegetables “chop-up” which contains eggplant, spinach, and okra.
Johnny Cakes
Many of us only heard of Johnny Cakes from the famous Boney M Song, “Brown Girl in the Ring”. No Caribbean menu is complete without some! It is a fried or baked bread, made with cornmeal, sugar, salt, milk or water and cooked on a griddle. Typically accompanied by saltfish or ham.
Johnny Cakes are usually served with breakfast, or as a side with a light lunch.
Conch
Conch is a popular food in Antigua. It is a seasonal marine mollusk that is often grilled, stewed, or added to soups. Conch is available at various roadside stops and local restaurant, where you can try conch chowder, conch fritters, ceviche, conch salad and even conch curries.
Conch fritters are very popular, a great snack or side dish, deep fried to perfection.
Fungee & Pepperpot
Fungee is a cornmeal dish similar to Italian polenta or African ugali. Pepperpot is a rich, thick spicy stew made with spinach, okra, aubergine and salted meat.
If you are looking for Antigua and Barbuda food suggestions, you have to try this. The duo is the national dish.
Ducana
Ducana is a sweet potato dumpling or pudding made with sweet potatoes, coconut, sugar, flour, coconut milk, raisins, ginger and nutmeg.
Ingredients are placed into banana leaf and boiled in water. This sweet dish is usually served with savoury foods like stewed saltfish.
Antiguan Black Pineapple
Black Pineapple is a popular Antigua food snack. This fruit is native to Antigua and is consumed fresh or used in various dishes and drinks. The shortened name for this version of the fruit is the Antiguan Black and it is known as the sweetest pineapple in the world.
The Antiguan Black is also less acidic than other pineapples and the core tends to be more tender.
Goat Water
Who would think that something called “Goat Water” could be considered a delicacy! Goat Water is a spiced goat meat stew, usually served with dumplings, yams or potatoes added in. It is usually eaten around breakfast time and can be found in some local restaurants. This dish is very filling and is also considered an aphrodisiac.
Roti
Roti is a type of Indian flatbread, typically filled with curried meat or vegetables. You can’t go wrong with Roti, a dish which is basically a wrap filled with chicken, beef, pork seafood or vegetables. Roti can either be served as a side dish or a full meal if accompanied by other side dishes and salads. I have enjoyed a Lobster Roti at Miracles Restaurant, at the entrance to Jolly Harbour, on Valley Road.
Provisions
Provisions are a popular Caribbean delicacy. These include tubular roots, vegetables and some fruits. Aunty Cavells Cookshop is one of my personal favourite restaurants in Antigua. It’s a friendly, casual place, always busy with locals enjoying the delicious local home-cooked fare.
Provisions are a popular side dish at Cavells and include purple potato, yam and plantain. I enjoyed it recently with a goat curry, rice & beans and Macaroni Pie. A superb authentic meal.
Jerk Chicken
Jerk Chicken, originating in Jamaica, is a Caribbean staple that has won the hearts of food lovers in Antigua. Developed by the Maroons in the 17th century, the dish involves marinating chicken in a spicy blend of allspice, scotch bonnet peppers, and thyme, then slow-cooking it over pimento wood.
While Jerk Chicken is a Jamaican classic, it has become a popular dish in Antigua, where local chefs add their own twists, often incorporating island flavors like tamarind or pineapple. This fusion highlights the shared culinary heritage of the Caribbean, making Jerk Chicken a must-try dish in Antigua.
Tamarind Balls
Tamarind Balls are a popular sweet treat in Antigua, made from the tangy pulp of the tamarind fruit. These bite-sized candies are a perfect blend of sweet and sour, created by mixing the tamarind pulp with sugar and sometimes a hint of spice like chili or ginger.
The mixture is rolled into small, chewy balls and often coated with a layer of sugar for extra sweetness.
Butter bread
Antiguan Butter Bread is a beloved staple in households across the island, known for its soft, fluffy texture and rich, buttery flavor. This bread is a true comfort food in Antigua, often enjoyed fresh out of the oven or used as the base for hearty sandwiches.
What sets Antiguan Butter Bread apart is its unique preparation. The dough is enriched with butter, which gives the bread its distinctive soft crumb and golden crust. After baking, it’s often brushed with even more butter, making each slice melt-in-your-mouth delicious.
This bread is incredibly versatile. It pairs perfectly with almost anything, from savory saltfish to sweet jams and jellies. It’s a favorite at breakfast, served alongside a cup of tea or coffee, and is equally enjoyed at lunch or dinner as a side to soups, stews, or curries.
Conclusion
Antigua’s food is a testament to the island’s rich history and vibrant culture. Each dish reflects a unique blend of influences, telling a story of resilience, creativity, and community.
Whether you’re savoring the smoky heat of Jerk Chicken or enjoying the comfort of Saltfish and Ducana, Antigua’s cuisine offers a delicious taste of the island’s soul. As you explore these flavors, you’ll discover that Antigua’s food is more than just a meal; it’s an experience, a tradition, and a celebration of life in the Caribbean.
