National cuisine of Antigua for gourmets

The national cuisine of Antigua and Barbuda was formed gradually. It includes a wide variety of local dishes and products, traditional for Latin America, and products brought by African slaves and European colonizers. The English, Dutch, French, and Creoles created a unique mix of dishes and ways to prepare them. Spicy African dishes are combined with neutral taste characteristics of traditional English dishes, and salty products can be served with sweet dishes. The harmonious interpenetration of culinary traditions of different peoples has created a surprisingly diverse, rich cuisine of this very small country lying in the Caribbean.

Vegetables and fruits (legumes, corn, yams, bananas, coconuts, sweet potatoes, and black pineapple) make up the majority of the diet. This is unusual for the Caribbean. Local people eat a lot of meat (lamb, rabbit, and poultry), prepared in accordance with local traditions. Of course, the choice of seafood is huge in this island country. Lobsters, shellfish, and prawns cooked in a special way have become the hallmarks of the Islands. Taste sunfish, flying fish or red snapper, prepared and served with local spices will be a new experience for guests.

Fish and seafood are eaten a lot and in different types here. Fish is served cooked in the French style, preserving the original taste and adding elegant notes with spices in most restaurants. Any seafood in the original Creole tradition – with a lot of spices and herbs can be prepared for tourists. Locals often combine both of these options. Thus, fish delicacies get a unique taste of this amazing corner of the world. Copyright www.orangesmile.com

Historians believe that the pineapple appeared on Antigua and Barbuda more than 2 thousand years ago. The settlement of these land areas by Arawak Indians, who traveled in small boats hollowed out of wood, took place at this time. These natives of South America brought with them corn, guava, and mango. Black pineapples are mainly grown for the domestic market since the new plant needs a year and a half to bear fruit. The harvest is not guaranteed. The striking sweetness of this fruit may vary depending on the amount of precipitation and the type of soil. Ripe pineapples are harvested when their skin turns dark green.

The national dishes include: Cou-Cou, Fungee and Pepperpot, marinated rice, lobster, Dukana, Baccala, and others. Cou-Cou is a traditional food in Barbados. It is prepared from cooked cornflour with the addition of okra. It was a very cheap and satisfying meal for African slaves. Slavery was abolished long ago. But the dish remained in the diet due to the availability of products. Fillet of fried flying fish, corned beef or meat stewed with spices are often added to the porridge today. Sometimes Cou-Cou is prepared without okra. This dish is called Fungee. By the way, such a strange name, "Cou-Cou", the dish received from the name of a flat wooden stick, which is stirred thickening in the process of cooking porridge.

Butter bread is considered the main dish of the local cuisine. This delicious bread is made from white flour with the addition of butter. It is eaten exclusively fresh with cheese, salted fish or sausage at any time of the day. This is a very popular dish among the locals.

Pepelot is a dish in the preparation of which many spices are used. Usually, the meat is stewed when cooking Pepelot. Vegetables are added later. The ingredients are constantly thoroughly mixed so that they are saturated with broth and spices. This gives the dish a great, rich taste. Sometimes replacing meat with fish is allowed. This is a more budget option. The cooking time is reduced in this case.

Dukana is a very original, exclusively local delicacy. Flour, coconut pulp, grated sweet potatoes, sugar, vanilla, grated nutmeg, and water is the ingredients needed to prepare the dish. The resulting mixture is carefully kneaded and wrapped in banana leaves. It is steamed for about half an hour. The leaves are unfolded after this. The dish is eaten with salted cod and eggplant. It can be eaten hot, cold or cut into small slices and fried in a pan – the taste is not lost.

“Black pudding” is the name of the blood sausage, which is a well-fried and popular among the locals. It is prepared with the addition of meat and rice. Corn roasted on the grill is the most popular of appetizer.

Maubi is a popular beverage. It is made from the bark and leaves of Mabi. Herbal teas and juices of the most incredible flavors are also popular here. Every tourist must to taste them. This opportunity will not be available anywhere else. Coconut milk is served everywhere and with every dish. Ginger beer also deserves attention. Beer is produced on the Islands. Its most famous variety is called "Wadadli". This was the name of the island of Antigua in the indigenous language. There is also malt whiskey and various types of rum from alcoholic beverages on the Islands. Small batches are produced for local consumption. Alcoholic beverages are consumed relatively little. Ponche Kuba rum is considered the national pride of the country. It is very similar in taste to a creamy sweet liqueur with high alcohol content. It is sold only in tall bottles.

Residents of Antigua and Barbuda are very fond of sweets. They eat all sorts of pies with sweet fillings, sweets, dried fruits, and ice cream in large quantities. Peanut lollipops are very popular.

A typical local breakfast consists of salted cod with eggplant, eggs, and salad. Rice with spices and beans or corn porridge is often eaten for lunch. The locals also love the plantains. These are large bananas that specifically grown. They need to turn up the heat treatment. Macaroni pie is very popular. Meat is always served as the main dish.