Antigua and Barbuda’s National Dish is Fungie

The island's national dish is fungie, pronounced foon-jee. The dish is similar to Italian polenta in that it combines cornmeal with a robust vegetable mash and sauce. It's a zesty cross between porridge and spaghetti that's generally prepared with saltfish. Under colonial control, it was most likely carried to the Caribbean by African slaves. It's typically served like rice, pasta, or porridge, but it can also be rolled into balls.

Although these cuisines are traditional to Antigua and Barbuda and several other Caribbean nations, the local diet has expanded and now includes Jamaican specialties such as jerk meats or Trinidadian dishes such as Roti, as well as other Caribbean countries.

This homestyle Antiguan meal is prepared across the country. Millers by the Sea in St. Johns has some of the greatest. It's accompanied by conch water and saltfish. This is also one of the things about Antigua and Barbuda you should know when you come to this island.