Antigua and Barbuda

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  Antigua

  Antigua, the main island of the country of Antigua and Barbuda, is a postcard-perfect type of place, all white-sand beaches and serene turquoise water, rocky coves and handsome harbors. Like many of its fellow Caribbean islands, its economy relies upon tourist dollars to thrive; countless hotels and resorts line its coast and cruise ships dock daily in the capital, St. John’s. But where tourism has thrived, agriculture has been all but abandoned—nearly everything short of pineapples is imported!

  But that’s not to say you can’t find local food here. We’re talking about dishes drawn from the island’s long history and melting-pot, creole culture, stretching back to the Arawak Indians, who first cultivated sweet potato and corn—(now imported) vegetables that still figure prominently in Antiguan cuisine—and West African slaves; European colonists and, more recently, islanders from Trinidad, Jamaica, and other Caribbean nations. True, you have to do some legwork to get past the burgers and Caesar salads on the mostly continental-type menus you’ll encounter, but here’s tip No. 1: Saturday is local-food day for many restaurants, even touristy beach-bar cafes, around the island. Tip No. 2: Get off the resort, even for just a day (make it a Saturday!). Adventurous types will enjoy navigating the narrow potholed roads. Tip No. 3? Don’t forget to drive on the left.

  Antigua, the main island of the country of Antigua and Barbuda, is a postcard-perfect type of place, all white-sand beaches and serene turquoise water, rocky coves and handsome harbors. Like many of its fellow Caribbean islands, its economy relies upon tourist dollars to thrive; countless hotels and resorts line its coast and cruise ships dock daily in the capital, St. John’s. But where tourism has thrived,…   Read more

   

  Find local foods in Antigua.

  Antiguan breakfast: Salt fish, chop-up, fungee

  Goat water

  Ducana

  Souse

  Seasoned rice

• User Content

Below is user-submitted content for this region. Have something to contribute? Upload your regional-food photo or food memory.

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  Shrimp Roti

  English Harbour
  jessie
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  Dadli Punch

  Picart's Bay
  jessie
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  Johnny cakes

  lsr
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  Stewed gooseberry

  lsr

• Blog Posts

• Recipe From Afar: Ducana, Antigua and Barbuda

  In honor of our month of Caribbean food on social media, we have a recipe for ducana, one of our favorite Antiguan dishes, provided by our friends at The Foreign Fork. Ducana is a dumpling made of grated sweet potato, coconut, cinnamon, and other…   Read more

• Snapshots from Antigua

  When we visited Antigua this winter, it was with the intention of relaxing on the beach, not driving all over the island hunting for local food. Well, relax on the beach we did, but with a rental car and an unwillingness to eat overpriced…   Read more

• Dish Spotlight: Goat Water, on Antigua

  On the Caribbean island of Antigua, you hear the word “water” used to describe many a local dish—conch water, cockle (clam) water, goat water. But fear not: Watery broths these are not. Preparations vary, but chances are…   Read more

• Hunting for Antiguan Food

  On Antigua, knowledge is power when seeking island cuisine, as the tourism industry and an apparent weekends-only policy conspire to keep some local dishes just out of reach. On the Caribbean island of Antigua last weekend, our local-food…   Read more