3 dishes people actually cook in Antigua and Barbuda: what they are, how long they take, and what you need to buy.
What can you cook from Antigua and Barbuda? 3 traditional Antigua and Barbuda dishes, from Fungie (30 min, the quickest) to Pepperpot (835 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Antigua and Barbuda on the map. Drag to spin the planet.
Antiguan parcel of raw grated sweet potato and grated coconut, tied in banana leaf and boiled in water until firm.
Antigua's cornmeal staple cooked with sliced okra, which gives it its slippery texture, and shaped into balls in a wet bowl.
A stew cooked down until a spoon stands in it: salted meat, greens, okra and squash, with cornmeal fungee alongside.
Copper documents three dishes from Antigua and Barbuda: Ducana, Fungie and Pepperpot. Cornmeal and okra each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 2 are shared by more than one dish. Cornmeal and okra the hardest to find: of the 586 dishes in Copper's atlas, 6 use cornmeal and 19 use okra. Every ingredient list on this page is complete, with quantities, and free to read.
Fungie is the quickest at 30 minutes. Pepperpot is the longest at 835 minutes, most of it unattended. The median is 95 minutes — a weekend dish rather than a weeknight one.
Fungie is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Antigua and Barbuda is part of Caribbean.
Countries close to Antigua and Barbuda on the globe — and close on the plate.
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