The cuisine of Antigua, as any other island cuisine, has a variety of fish and seafood courses. Have you tried lobsters? Probably. But a fried red snapper you most probably did not. Braised clams? Quite usual. But a sunfish, a kingfish or a red snapper you can probably taste only here. Those, who like seafood, should try gambas prawns, lambi and soudons clams, which are very small by the way. It is interesting that part of the recipes includes the Creole traditions, using a lot of local spices and herbs, and the others have traditional French features. However, usually those two completely different types of cuisine mix, creating a dish of a truly unique taste. However, they do not eat only fish in Antigua. Meat courses are a vital part of the local cuisine. They mostly use veal and chicken, while beef is much less popular due to its high price. The locals like steaks of different sizes and cooking stage, fried pork with spices, and chicken with vegetables and rice, and a braised rabbit. You should certainly try a dish called pepperpot. it is quite a spicy dish, made from meat or fish, cooked with vegetables and roots of the local plants. It is usually served with porridge. In any restaurant, you can order fridantos, which is an analog of a kebab. Meat in Antigua is usually served with red beans with smoked sausage in tomato sauce. One of the national Antigua dishes is cou-cou. It is made from gumbo and corn flour and served with fried flying fish or corned beef.
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