No Caribbean cuisine is complete without Johnny Cakes, a bread-like treat fried on a griddle that is frequently served as a sandwich. Johnny cake, also known as hoe cake, is a flatbread made from cornmeal. Some believe the name hoe cake refers to frying the cakes on the blades of a garden hoe, while others believe it refers to the griddle used to prepare the cakes. In more modern times, johnny cakes were fried in a cast iron pan using fat or butter. This bread is known by several different names in different parts of the country, including ashcake, jonny cake, journey cake, Shawnee cake, and jonakin. It is thought that the name johnny cake was derived from the Shawnee tribe in New England, although it altered over time due to different languages and pronunciation.

These kneaded, deep-fried balls of bliss are another A&B favorite. Johnny Cakes, which are crunchy and golden on the top and soft and fluffy on the inside, are vegetarian-friendly, however they are typically served with beef sides at breakfast. However, the portion sizes are ample because the smaller the Johnny Cakes, the more you can expect to have on your plate. These floury deep-fried dough balls are sometimes sold at outdoor food carts that provide barbeque, soups, and other regional delicacies.

Ingredients

• 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 2 large eggs, 3/4 cup whole milk or buttermilk, 1/4 cup water, 1/2 cup pork fat, rendered lard, bacon grease, or vegetable oil, 2 tablespoons unsalted butter

Instructions

• Place 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
• Beat 2 large eggs in a small bowl until broken up. Add the eggs, 3/4 cup whole milk or buttermilk, and 1/4 cup water to the flour mixture and stir to combine.
• Heat 1/2 cup pork fat and 2 tablespoons unsalted butter in a cast iron pan over medium-high heat until melted and shimmering. Use a 1/4-cup measuring cup to drop two portions of the batter into the pan. Cook until crisp and golden brown, about 5 minutes per side. Transfer to a plate and repeat with the remaining batter.

Bun and Cheese ranks 2nd in the list of the best foods in Antigua and Barbuda with recipe. Jamaican Bun and Cheese is a popular dish associated with Christian Easter celebrations in April. This snack is Jamaica's rendition of the Colonial tradition of Hot Crossed Buns, which are also utilized in the Easter celebration. The Jamaican bun, on the other hand, employs molasses, a byproduct of sugarcane processing that was more readily available than honey in Hot Crossed Buns. Aside from the molasses, this bun is shaped like a loaf and filled with indigenous spices and dried fruits, which gives it its distinctive flavor.

The cheese most commonly used in this snack is another local Jamaican product known as Tastee Cheese. This local cheese is a bright orange, canned, processed cheddar cheese known for its thick, rich, salty flavor. Jamaican Bun and Cheese is a real, local treat that has become a traditional snack that represents the evolution and combination of the history and people of Jamaica.

Ingredients

• 2 ounces Unsalted Butter - Room temperature, 1 Bottle Dragon or Guinness Stout, 120 ml Fernandez Cherry Brandy, 1 tablespoon Guava Jam, 1 teaspoon Mixed Essence, ½ tablespoon Browning, 1 Egg - Room temperature, 200 grams Brown Sugar, 454 grams All Purpose Flour, 1 teaspoon Nutmeg, ¼ teaspoon Salt, 1 teaspoon Cinnamon, 1 teaspoon Allspice, 1 teaspoon Baking Powder, 115 grams Mixed Peel - chopped, 115 grams Raisins, 1 Can Tastee Cheese, Glaze, 2 tablespoons Guava Jam, 2 tablespoons Water

Instructions

• Pour the milk into a large bowl, add the yeast and stir until dissolved.
• Let stand for 10 minutes.
• Add the flour into the bowl of a stand mixer.
• Add nilla, nutmeg, cinnamon, brown sugar and mix.
• Dig a well in the center of this mixture, and pour the yeast/milk mixture into it.
• Using the dough hook, knead the dough at medium speed for 2 minutes.
• Add the pieces of butter and the salt and knead again at medium speed for 5 minutes, until the dough is smooth and homogeneous.
• Cover the dough with a cloth, and let it rest for 20 minutes, in a warm place, away from drafts.
• Add the raisins, and knead again using the dough hook for 2 minutes or until the raisins are completely and evenly incorporated.
• Cover the dough again, and let it rest for 1 hour, in a warm place, away from drafts.
• Using a rolling pin, roll out the dough on a lightly floured work surface, and fold it into 4.
• Cover the dough with a cloth and let it rest again for 1 hour, in a warm place, away from drafts.
• Divide the dough into 6 equal pieces and roll them up.
• Place the balls of dough on a baking sheet lined with parchment paper, spacing them apart.
• Cover them with a cloth and let them rest for 25 minutes in a warm place away from drafts.
• During the last 20 minutes of proofing the buns, preheat the convection oven to 320 F (160°C).
• Using a small sharp knife, score the buns, giving them the shape of a grid.
• Bake the buns for 35 minutes.

If you like conch fritters and conch soup, you'll love this incredibly conch-rich dish that packs a tasty punch! A delightful soup with flavors that will take you to the Caribbean. This conch soup includes corn, potatoes, carrots, and dumplings in addition to conch meat. The ideal soup option.

Conch water is a light soup that emphasizes the briny richness of the spiraled-shelled marine animal after which it is named. This meal is famous among seafood lovers and can usually be found on any island where the turquoise waters of the Caribbean Sea meet. Conch water is typically served from roadside stalls on Saturdays in Antigua and Barbuda, while it is also offered as a menu item at some restaurants during the week. However, keep in mind that conch can only be legally collected from the ocean in A&B for a limited time each year, so plan your visit accordingly.

Ingredients

• 5 lbs of conch,8 cups water, 1 small onion, chopped, 2 cloves garlic, smashed, 1 tablespoon lime juice, 1 tablespoon green seasoning, 1 teaspoon finely chopped fresh ginger, 3 springs of fresh thyme, 1 - 2 whole scotch bonnet pepper, 3 scallions, chopped, 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1 packet Grace pumpkin soup, 1 cup chopped pumpkin, 1 large carrot cut into chunks, 1 medium potato, cut into chunks, 1 ear of corn, chopped

Instructions

• Combine ingredients together.
• Set aside
• Then make into individual balls of your desired size
• Then make into shapes of your choice (either long or balls works great for soups)
• Soak conch in water with some lime juice
• Throw off water
• Butterfly conch pieces and chop into bite-sized pieces
• Add conch to a bowl along with a tablespoon of lime juice and green seasoning
• Let marinate for at least 30 minutes
• Add bring 4 cups water to boil and add conch, garlic, salt, and onion. Boil till tender (around 30 - 40 minutes)
• Once tender add 2 cups water, potatoes, corn, and pumpkin and boil until pumpkin is tender (Another 10 minutes)
• Add 2 more cups of water add soup pack, thyme, dumplings, hot pepper
• Let cook for another 20 minutes till dumplings are boiled

Fungee and pepperpot is Antigua and Barbuda's national meal, and while one may expect some kind of mushroom and pepper stew, the fact is significantly more interesting than the strange name suggests. Fungee is a bread ball made of cornmeal and okra, similar to polenta. To make fungee, okra is cooked in salted water and combined with wet cornmeal until stiff. The fungee is ready to eat when the mixture does not adhere to the pan. Pepperpot, on the other hand, is a one-pot stew that originated in Guyana but has since spread throughout the Caribbean islands.

Cassareep, a thick, sticky liquid formed from the roots of the bitter cassava plant, is exceedingly dangerous if not boiled properly, hence the meal must be prepared with caution, if not bravery. The stew is traditionally made with whatever meat or fish is available, and it typically incorporates cow's heel and pig's tail, but it is not uncommon to add whatever meat or fish is available in the kitchen. Because this dish combines two separate meals, it can be traced back to the region's slave population, when the mix of cheap meat and carbohydrates provided a balanced and nutritious diet for a day of hard labor.

Ingredients

• 1 garlic clove, 1/2 onion, 150 grams spinach, 100 gram egg plant, 6 okra, 100 gram pumpkin, 1 zucchini, 1/2 cup peas, 1 clove, 1 tea thyme, chives, 1 table tomato paste, 1 table butter

Instructions

• Cut the vegetables and soak briefly in cold water.
• Heat oil and then add onion. Fry for about 5 minutes. Add all vegetables except the peas. Cover just with water (about 2 cups). Cook for 15 minutes (until the veggies are just about cooked)
• Add the peas and herbs and tomato paste. Simmer for about 15 minutes.

Ducana is a type of dumpling made with coconut and sweet potatoes that is commonly boiled in banana leaves. The dish is typically served with salted or stewed fish and is a staple meal for many residents who enjoy the combination of savory and sweet flavors. Ducana is made with cornmeal, raisins, fresh spices, sugar, and coconut, then wrapped in banana leaves and cooked. It is claimed that sweet potatoes could not be used better than in the making of ducana, because sweet potatoes have been abundant on the islands since the time of the Arawak Indians.

Variations are also popular in St. Vincent and the Grenadines, Trinidad and Tobago, and other neighboring islands. Sweet potatoes, grated coconut, sugar, raisins (optional), spices, and flour are combined. Folded in banana leaves or foil, the mixture is cooked until hard. Serve this sweet dish with saltfish (recipe for Saltfish Buljolde) or other stewed fish and chop-up veggies for a complete supper (spinach, eggplant, and okra or other vegetables). This dish is very popular on Good Friday during the Easter season.

Ingredients

• 1 cup finely grated sweet potato, 3/4 cup fresh grated coconut, 1/2 cup granulated sugar. 2 tablespoons unsalted butter room temperature, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 3/4 teaspoon freshly grated nutmeg, 1/4 cup raisins optional, 1- 1 1/2 cups all purpose flour, 1/4 cup water, Banana leaves and kitchen twine/foil for wrapping

Instructions

• Bring a large pot of unsalted water to a boil.
• In a large bowl, combine the grated sweet potato and coconut. Mix in the sugar, butter, cinnamon, vanilla, nutmeg, and raisins.
• Mix in just enough flour to form a cohesive dough. If it is too dry, add about 1/4 cup water.
• Cut the banana leaves into squares, 6-10 inches depending on how large you want your Ducana. Rinse the banana leaves under hot water or heat lightly over an open flame until they are pliable.
• Transfer some of the dough into the center of a banana square and form into a rectangle/cylinder. Fold the banana over the dough to cover on all sides, then wrap with the twine to secure or wrap with foil. Repeat with remaining dough.
• Reduce the boiling water to medium-high for a gentle boil. Add the packets of dough and cook to desired doneness, 30 minutes for slightly soft and 45 minutes for more firm. Remove from the pot and allow to cool for 10 minutes before unwrapping.

Seasoned rice is one of the best foods in Antigua and Barbuda with recipe. This is a well-seasoned rice meal with meat chunks, as the name suggests (usually still on the bone). Seasoned rice is typically made with a combination of chicken, pig, and/or beef, as well as beans and vegetables. This darkly colored dish is simple yet delicious, and it pairs wonderfully with a dab of spicy sauce and a fresh salad.

In line with authentic island living, the majority of these delectable delicacies are complimented by a range of indigenous beverages. Freshly brewed and aromatic bush tea prepared from various herbs, fruits, flower petals, leaves, and tree bark will be served starting with breakfast. During lunch and dinner, you can chose from a variety of locally-made cold beverages such as lime juice, passion fruit juice, sea moss, and sorrel.

There are also a range of local liquors accessible at all times, such as the indigenous to the islands Wadadli beer and English Harbour Rum. Finally, a variety of local sweet delights, such as fruit cake, coconut pie, fudge, sugar cake, and many others, can be easily obtained for dessert.

Ingredients

• 2 tablespoons butter, ½ a yellow onion finely diced, 1 cup uncooked white rice 210g, 2 cloves garlic minced, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ⅛ teaspoon cayenne pepper, ⅛ teaspoon black pepper, 3 tablespoons tomato sauce/paste, 2 cups vegetable stock

Instructions

• Melt the butter in a large pot or saute pan (with a lid) over medium-low heat, then stir in the onion and cook, stirring, for 3-4 minutes or until softened slightly.
• Add the rice and cook, stirring constantly, until the rice just begins to turn golden - about 5 minutes.
• Stir in the minced garlic, cumin, chili powder, cayenne and pepper and cook, stirring for 1 minute, then stir in the tomato sauce/paste and cook for 1 more minute.
• Stir in the vegetable stock, increase the heat and bring to the boil. Reduce heat to low, cover the pan with the lid and simmer the Seasoned Rice for 20-25 minutes, or until the rice is cooked through. Check occasionally so the rice doesn’t scorch and add a little water if necessary.

Fudge is a smooth and creamy handmade confection. It is often prepared on the stove with sugar, butter, and milk. Fudge comes in a variety of flavors, the most popular of which is chocolate. When it comes to fudge, most people associate it with the holidays. Fudge, on the other hand, is ideal for making during the summer because it is a no-bake dessert!

With only chocolate chips, sweetened condensed milk, and butter, this simpler version comes together fast in the microwave. Fudge can be frozen for up to three months. Wrap the fudge tightly in wax paper, then in aluminum foil again. Wrap the fudge in another sheet of foil and place it in a freezer-safe container. Thaw overnight in the refrigerator. Spread the fudge into an even layer, cover it, and store it in the refrigerator. It will take approximately 3 hours to really firm up, so you may prepare this the night before as well.

Ingredients

• 3 cups semisweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, ¼ cup unsalted butter, cut into pieces, 1 cup chopped walnuts (Optional)

Instructions

• Combine chocolate chips, condensed milk, and butter in large microwave-safe bowl. Microwave on medium heat until chips are melted, 3 to 5 minutes, stirring once or twice during the cooking.
• Meanwhile, generously grease an 8-inch square glass baking dish.
• Remove chocolate mixture from the microwave and stir in nuts. Pour into the prepared dish.
• Refrigerate until fudge is set, about 2 hours.
• Cut into 16 squares.

Peanut brittle ranks 8th in the list of the best foods in Antigua and Barbuda with recipe. Peanut brittle is an ideal gift for a buddy. Put this candy in a stylish glass jar, tin, or gift box and top with a Christmas ornament or ribbon. Peanut brittle is a simple candy recipe that may be customized to your preferences. Feel free to substitute another nut for the peanuts, such as pistachios or hazelnuts. If the nuts are huge, simply cut them to the size of peanuts.

If desired, dip the cooled and broken brittle into melted chocolate. Keep the peanut brittle in an airtight container or zip-top bag. Its enemies are humidity and moisture, so keep it as airtight as possible. Layer the brittle between parchment or wax paper to keep it from sticking together. If you preserve the brittle in an airtight container, it should last up to three weeks.

Ingredients

• 2 cups sugar, 1 cup light corn syrup, 1/2 cup water, 2 cups salted roasted peanuts, 2 tablespoons butter, 1 1/2 teaspoons soda, 1 1/2 teaspoons vanilla

Instructions

• Line a sheet pan with parchment paper. Set aside.
• Measure out peanuts, butter, baking soda and vanilla and have them ready.
• Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.
• Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally until temperature reaches 250°F (121°C).
• Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
• Remove mixture from heat and immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
• Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
• Allow to cool completely (at least 30 minute) before breaking apart and eating.
• Store the completely cooled peanut brittle in an airtight container.

If you happen to have a loaf or two left over, there is no better dessert than a luscious Antiguan bread pudding with spicy mango pineapple jam. Bread pudding is not just a great way to use up stale or day-old bread, but it's also a dessert that can easily be improved with some very Caribbean accents. This British-inspired dessert is a comfort meal that is anything but ordinary in Antigua. Cubed white bread, eggs, milk, spices including nutmeg, cinnamon, vanilla, and ginger, and a spicy rum sauce topping are among the ingredients.

Tropical fruit and fruit jams are an ingenious way to elevate your bread pudding from mundane to crave-worthy. Mangoes and pineapples work well in puddings and are important fruits to the people of Antigua and Barbuda, as well as the Caribbean as a whole. Antigua is famous around the world for its Antigua Black Pineapple, a rare and unusually sweet species. Because the species is from the "Queen" group of pineapple types, it's a fitting crown for the twin islands.

Ingredients

• 2 ½ loaves wood oven bread (approximately 18 slices week-old bread), 1 cup coconut milk, 2 cups canned evaporated milk (can substitute with half and half), 3/4 cup brown sugar, 4 large eggs, 3 tablespoons grated coconut (optional), Bacchanal Pepper Sauce Spicy Mango Pineapple Jam (available online; ships nationwide in USA— if unavailable, substitute with jam of choice), 1/4 cup melted butter, ¼ cup raisins, ½ cup rum (to soak raisins), pinch cinnamon, pinch of salt, ½ teaspoon nutmeg, 1 tsp vanilla essence, ¼ tsp lime zest

Instructions

• Soak raisins with 1/4 rum for 30 minutes, or until hydrated. Grease baking dish.
• Tear up loaves of bread into pieces and place in buttered dish.
• Pour melted butter over bread.
• In large bowl, combine evaporated milk, coconut milk, brown sugar, grated coconut, raisins, spices and vanilla essence.
• Whisk eggs lightly in separate bowl, then add to the milk mixture and whisk until fully combined.
• Pour mixture over bread.
• Then spread jam over entire pudding.
• Bake at 300°F for 30 minutes until golden brown.
• Can be served hot or cold on it’s own or with ice cream or whipped cream.

The rich and savory marinade laden with powerful herbs and spices is the star of jerk chicken. This combination of aromatics and fiery peppers gives the marinade a kick that transports you to the sandy beaches of Jamaica with each taste. Scotch bonnet peppers are used to flavor jerk chicken. They're a lovely, aromatic pepper whose full tastes come through in Jamaican cooking. They are often available at any Caribbean specialty store or Latin supermarket. They're also seen in Jamaican dishes like oxtail stew and curry chicken.

If you can't get genuine Scotch bonnets, habanero chiles are a close substitute. The peppers in this recipe have been seeded and deveined to make a gentler marinade that is even suitable for toddlers to ingest, but if you love the pleasant burn of hot peppers, blend them whole. The sauce also includes a slight sweetness from pineapple juice and brown sugar, which helps to balance off the peppers' searing intensity. The enzymes in the pineapple juice also aid to keep the chicken soft during grilling.

Ingredients

• 1 medium onion, coarsely chopped, 3 medium scallions, chopped, 2 Scotch bonnet chiles, chopped, 2 garlic cloves, chopped, 1 tablespoon five-spice powder, 1 tablespoon allspice berries, coarsely ground, 1 tablespoon coarsely ground pepper, 1 teaspoon dried thyme, crumbled, 1 teaspoon freshly grated nutmeg, 1 teaspoon salt, 1/2 cup soy sauce, 1 tablespoon vegetable oil, Two 3 1/2- to 4-pound chickens, quartered

Instructions

• In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
• Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.