Antiguan and Barbudan Cuisine

Antiguan and Barbudan Cuisine

Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie and pepper pot. Fungie is a dish that’s similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster.

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Salada di Batata – Potato Salad

The Brazilian salada de batata are made with large cubes of steamed or boiled larger potatoes, generally peeled before cooking, either passed in the pan with garlic, chives and parsley, or some other herbs or vegetables, and covered with cream, or mixing mayonnaise, some olive oil, raw garlic, raw onion and other herbs and one more or various other ingredients.

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Atol de Platano – Hot Plantain Beverage

Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked. You can use green plantain to make tostones, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple. In the case of Atol de Platano, use ripe plantains. You’ll know they are ready to use when the peel turns black. This beverage can be served at any time of day.

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Choripán – Grilled Chorizo Sandwich

Choripán Grilled Chorizo Sandwich

Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.

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Salsa Ajili Mojili – Hot Pepper and Garlic Sauce

Salsa-Ajili-Mojili-Hot-Pepper-and-Garlic-Sauce

Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.

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