This dense dumpling is made from grated sweet potato and sugar and is often spiced with nutmeg, vanilla and cinnamon, then wrapped in banana leaves and boiled. It’s especially popular for lunch, or paired with fish and served on Good Friday.
Where to taste it: Anywhere. Ducana is found à la carte at Antigua’s higher-end restaurants and on the chalkboard menus of mom-and-pop food stalls throughout the island.
An Antiguan breakfast staple, salt fish reflects the influence of seafaring Basque fishermen who pioneered the practice of preserving fish with salt. Locals like to use salted cod, which is boiled, broken up and served with sautéed tomatoes, onions, garlic, green and red pepper and minced hot pepper
Where to taste it: Head to Hemingways Caribbean Cafe in St. John’s for fricassee of salt fish.
Antigua’s national dish, pepperpot is a rich stew that owes its origins to the Arawak, who were among the island’s earliest inhabitants. Made with pickled pork, salted beef, garlic, eggplant, squash, and a medley of other vegetables, pepperpot is usually served with fungi, a thick cornmeal paste mixed with boiled okra and then formed into balls.
Where to taste it: Suga Beez Restaurant & Bar on Popeshead Street in St. John’s.
This is a hearty, traditional West Indian goat-meat soup. Commonly eaten on Saturday, goat water is usually seasoned with cloves, hot peppers and locally grown seasoning peppers.
Where to taste it: Try classic Antiguan goat water at Miracle’s South Coast Restaurant & Bar in Bolans.
Getting There: WestJet flies to Antigua twice a week from Toronto.
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