A FOOD TRADITION
Antiguan and Barbudan Cuisine
A Creole Caribbean cooking tradition centered on seafood, salted fish, cornmeal, root vegetables, peas, and sweet baked goods.
Dishes linked to this cuisine
13–21 of 21
Goat Water
A traditional Antiguan goat stew in a richly seasoned broth, often served with dumplings or other starches.
Guava Cheese
A firm Caribbean guava confection made by cooking guava with sugar until it sets into a sliceable paste.
Johnny Cakes
Antiguan johnny cakes are small, lightly sweetened fried or baked wheat-flour breads served warm as a snack or accompaniment.
Macaroni Pie
A baked Caribbean macaroni casserole made with pasta, cheese, milk, egg, and butter until firm and golden.
Pepperpot
A hearty Antiguan stew of meat simmered with leafy greens, vegetables, and root vegetables until richly flavored.
Rice and Peas
A savory Antiguan rice dish cooked with pigeon peas, coconut milk, onion, garlic, and green onion.
Saltfish Accra
Accra is a seasoned saltfish fritter made from salted fish mixed with flour, aromatics, and pepper before being fried.
Saltfish and Chop-Up
A hearty Antiguan dish of cooked salted fish served with a seasoned mash of chopped vegetables.
Tamarind Balls
A no-bake Caribbean sweet made by mixing tamarind pulp with sugar and rolling the mixture into bite-sized balls.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.