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Antigua and Barbuda

A fusion of Caribbean, Chinese and Creole flavors.
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The Caribbean islands of Antigua and Barbuda offer a diverse cuisine influenced by Chinese, Creole and neighboring islands' food cultures. Fungie (pronounced foon-jee) is a national dish made from cornmeal and similar to polenta. Pepper pot is a local stew comprising beef, eggplant, spinach, garlic, thyme, cloves and other vegetables and seasonings. Fungie and pepper pot are often served together.

Seafood offerings from the surrounding waters include such catches as spiny lobster, red snapper, oysters and conch.

Desserts range from seasonal mango pie to coconut tart to raspberry-tamarind stew. A wide array of beverages is available including ginger beer, hibiscus juice, the local Wadadli beer and English Harbour Rum.—Leska Tomash


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