Muffins recipes

National dish of Antigua & Barbuda

flag of Antigua & Barbuda

  • Independence: 1. 11. 1981
  • Capital: Saint John's
  • Official language: English
  • Population: 81 799
  • Area: 440 km2
  • International code: AG
  • Currency: East Caribbean dollar (XCD)
map of Antigua & Barbuda

Fungee and Pepperpot

Ingredients for the Pepperpot:

  • 6 calaloo leaves, shredded
  • 500g spinach, chopped
  • 1 large aubergine, chunked
  • 500g okras, chopped
  • 500g West Indian pumpkin, peeled and chunked
  • 3 cho cho, chopped
  • 500g green papaya, peeled and chunked (if available, make sure it's not red inside!)
  • 1 pint of frozen peas
  • 2 medium onions, finely chopped
  • 1 whole scotch bonnet
  • 500g salt beef, chopped
  • 500g pigs snouts (fresh or salted), chopped
    a cup of beef stock or 1 stock cube
  • 2 cloves of garlic, minced
  • a bunch of chives
  • a couple of sprigs of thyme
  • 3 tbsp ketchup

Ingredients for the Fungee:

  • 2 pints water
  • 6 okras cut into small pieces
  • 1 pint of cornmeal
  • salt to taste
Fungee and Pepperpot is national food (dish) of Antigua & Barbuda

Instructions for Pepperpot:

Simmer the salt meats in water for about 10 minutes to take away some of the excess salt. Remove and drain. Fry in oil for 10 minutes, add the onions and fresh snouts (if you're using them) and fry for a further 5 minutes. Add the veg except for the peas and stir. Pour in just enough water to cover it all along with the stock and whole scotch bonnet, simmer until the veg is tender. When the meat and veg are cooked through mash the thyme, chives and garlic together in a mortar and add to the pot with the peas and ketchup. Simmer on a low flame until the stew thickens, about 15 minutes or so.

Instructions for Fungee:

Place the 2 pints of water, salt and okra in a saucepan, bring to the boil until the okra's cooked. Pour away half of the cooking liquid. In a jug, mix the cornmeal with cold water to a thick batter consistency. Add this mix to the remaining liquid in the pan and reduce the heat to a low flame. Now stir continuously with a wooden spoon for around 20 minutes, the fungee's ready when it's stiff and separates cleanly from the bottom of the pan. Butter a small bowl and mould some of the mixture into it, turn it out onto a serving dish alongside the pepperpot.


Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie (pronounced "foon-jee") and pepper pot. Fungie is a dish that's similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda). There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle. Although these foods are indigenous to Antigua and Barbuda and to some other Caribbean countries, the local diet has diversified and now include local dishes of Jamaica, such as jerk meats, or Trinidad, such as Roti, and other Caribbean countries. Chinese restaurants have also begun to become more mainstream. The supermarkets sell a wide variety of food, from American to Italian. Meals may vary depending on household income levels.

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