The national dish of Antigua and Barbuda is Fungee and Pepperpot 🇦🇬
🍲 Fungee
- A smooth, firm porridge made from cornmeal and water
- Similar in texture to polenta or Caribbean cou-cou
- Served as a neutral base, much like rice or mash
🍖 Pepperpot
- A rich, slow-cooked stew, traditionally made with salted meat (often pork or beef)
- Cooked with okra, spinach, eggplant, local herbs, and spices
- Deeply influenced by African and Caribbean cooking traditions
Together, they form a hearty, communal meal that reflects the islands’ history, climate, and agricultural roots.