Fresh and Delicious Cuisine

Antiguan cuisine reflects the island’s rich cultural heritage. Fresh spiny lobster, conch, oysters, and red snapper meals encompass all of the flavors of the Caribbean, and seafood aficionados will enjoy the many raw bars that dot the island's shoreline.

A favorite “sweet n’ salty” entree is a delectable dish known as duccana, a savory mixture of grated sweet potato, pumpkin puree, coconut, cornmeal, sugar and spices which are steamed in banana leaves and served as an accompaniment to a tomato-based salt fish stew.

The specialty dish of Antiguan cuisine is known simply as: goat water. Don’t be steered away by the name -- this native dish is mouth-watering. A spicy stew seasoned with hot peppers, cloves and cinnamon, it is known to have people coming back for more. Most every restaurant or roadside stand serving goat water prides itself on their own special recipe. The stews vary, but all are invariably hearty and full of flavor. And, as it is a local staple, is always reasonably priced.

Last, but certainly not least, Antiguans are especially proud of their national dish, known as 'fungi and pepperpot', a thick vegetable stew made with yam, squash, okra, eggplant, dasheen leaves, plantains, and pumpkin, served with salted meat and fried cornmeal dumplings.