Antigua and Barbuda
Cornmeal fungie and pepperpot, the world's sweetest pineapple, and a Sunday jump-up above the harbour.
The Antiguan national plate pairs fungie — a firm cornmeal-and-okra ball whose name and technique trace to West African cou-cou — with pepperpot, a green one-pot stew of spinach, pumpkin, okra and salt meat. This is African-British creole cooking, forged when enslaved West Africans' provision crops and one-pot stewing met the plantation pantry of cornmeal, salt cod and salt pork. Good Friday means ducana, a sweet grated-sweet-potato-and-coconut dumpling, eaten with saltfish.
The twin islands live off the sea — conch, and the spiny rock lobster Barbuda is known for. And they grow the Antiguan black pineapple around Cades Bay, reckoned the sweetest in the world. The night out is the Sunday jump-up at Shirley Heights, a hilltop barbecue high above English Harbour where steel-pan gives way to reggae, rum punch in hand and 365 beaches glittering below.
- Fungie & pepperpot (cornmeal with vegetable-and-salt-meat stew)
- Ducana (sweet-potato-and-coconut dumpling)
- Saltfish
- Seasoned rice
- Rock lobster
- Conch
- Black pineapple