Page 68 - Ti Guide 2020 digital FRENCH - ENGLISH

ANTIGUA’S FLAVOURS
Antigua’s heritage comes alive in local cooking where our mixing pot of cultures and traditions is re ected in the intense and exotic experience of island cuisine. International food is available ... well, internationally, so why not be adventurous and try a classic Antiguan dish?
Every family has their unique recipe for Antiguan Pepperpot, a one-pot meal of fresh and pickled meats, local vegetables and fresh spices, simmered slowly for a delicious stew. Fungee is a cornmeal dish similar to polenta, cooked in a traditional clay pot. Delectable and sweet Ducana is a mixture of grated sweet potato, coconut, sugar and spices, wrapped in a banana leaf and simmered in water. Spicy favourites include Goat Water,
its unappetising name belying a hearty stew full of avour, with seasonings of hot peppers, cloves and cinnamon. Salt sh is often married to Fungee and is a favourite Sunday morning breakfast dish. It’s made from the dried sh you see for sale in local shops and is a must-try island staple. Blended local fruits make lovely refreshing juices: try Seamoss, Tamarind, Passion Fruit, Lemonade, Sorrel and Ginger Beer.
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