The twin islands of Antigua and Barbuda have long imported most of its food, so it is not surprising that food eaten by locals consist of creole dishes or specialties that reflect the cuisine of parent cultures. Such cuisine was heavily influenced by the African slave trade period where many produce were introduced to the islands including eddoes, okra, dasheen, eggplant and Bonavista bean. The national dish of Antigua and Barbuda is fungee and pepperpot.
Fungee & Pepperpot
Fungee’ pronounced ‘Fun-Jee’, is a thick paste made from cornmeal and okra often served rolled in a ball or shaped in a bowl. A similar dish called ‘Cou Cou’ exists in Barbados.
‘Pepperpot’ is a stew combining salt meats with a variety of vegetables such as aubergine, spinach, cho cho (a small pear like squash), calaloo (leaves from a root vegetable called taro) and okra.
Ducana
In Ghana, the equivalent to “Ducana” is “Dokono” and in the Twi language, Odokono. African people who were brought to Antigua and Barbuda, as well as other Caribbean Islands in the slave trade, made quite a number of foods including Ducana, which is a small pudding made of varying mixtures of grated sweet potatoes, coconut, cornmeal, and plantain flour.
Among the more established creole specialties of Antigua and Barbuda are rice pudding, salt fish and antrobers (eggplant; the national breakfast), bull foot soup, souse, goat water, cockle (clam) water, conch water, and Ducana. There are many other dishes have been passed on and adopted to shape Antigua and Barbuda’s cuisine that are not mentioned.
The Caribbean Melting Pot 
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