Antigua and Barbuda cuisine

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Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungee (pronounced "foon-jee") and pepperpot.^[1] Fungee is a dish similar to Italian polenta, made mostly with cornmeal.^[1] Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda). There are also local confectioneries which include sugar cake, fudge, raspberry and tamarind stew, and peanut brittle.

These foods are indigenous to Antigua and Barbuda and to some other Caribbean countries, the local diet has diversified and includes local dishes of Jamaica, such as jerk meats, or Trinidad, such as roti, and specialties of other Caribbean countries.