The complete directory
4 foods match this view. Search local names, narrow the map, or follow a category.
Antigua and Barbuda
Ital Stew
Rastafarian plant-based stew found at cafes in Liberta and across Antigua; made with root vegetables, coconut milk, and island spices; starts with the same green seasoning paste that forms the backbone of every Antiguan kitchen; a vegan dish that clears the sinuses and warms the soul; the ital stew of Antigua; a Rastafarian tradition; a plant-based island dish.
Antigua and Barbuda
The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
Guyana
Pepperpot
Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.
Grenada
Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.