Antigua and Barbuda

A heritage pineapple cultivar (Ananas comosus) grown exclusively in Antigua, prized for its exceptionally high sugar content, near-zero acidity, deep-golden flesh, and thin skin that turns near-black at full ripeness — eaten fresh, out of hand.

Marinated chicken halves or pieces grilled slowly over wood coals and basted with a sweet-tangy local barbecue sauce.

A densely textured, deeply dark Caribbean Christmas cake made from dried fruits that have been macerated in rum and cherry brandy for weeks or months, ground to a paste, and colored with housemade burnt sugar browning sauce.

A traditional Antiguan everyday dish of eggplant, okra, and spinach boiled until fully tender and roughly mashed together into a cohesive, slightly viscous mixture seasoned with onion, garlic, and hot pepper.

A light Caribbean broth in which tenderised queen conch is slow-simmered with ground provisions and aromatic seasonings until the cooking liquid becomes a savoury, mildly spiced soup.

A sweet, spiced cornmeal-and-coconut pudding studded with raisins, parcelled in a banana or plantain leaf and steamed until set.

A dense, mildly sweet steamed dumpling of grated sweet potato and fresh coconut wrapped and cooked inside banana leaves, served as a starchy main component of traditional Antiguan cuisine.

The national dish of Antigua and Barbuda: a firm, okra-laced cornmeal mound (fungee) served alongside a dark, slow-braised stew of leafy greens, okra, and salted or smoked meats (pepperpot).

A slow-simmered bone-in goat meat and breadfruit stew, deeply spiced with whole cloves and finished with rum, constituting the defining feast dish of the Eastern Caribbean islands of Montserrat, Saint Kitts and Nevis, and Antigua and Barbuda.

A dense, mildly sweet Caribbean quick bread made from a skillet-baked blend of cornmeal and wheat flour, distinguished by a firm pan-crisped base and a compact, slightly crumbly interior.

A Caribbean feast dish of clawless spiny lobster grilled or stewed and dressed with butter and seasoning.

A bitter-sweet Caribbean beverage brewed from the bark of the mauby tree with spices, sweetened and sometimes lightly fermented to fizz.

Rice and Peas is a classic Caribbean one‑pot side dish of rice cooked in coconut milk with red kidney beans (or pigeon peas) and aromatic herbs, typically served alongside grilled or stewed proteins.

Saltfish is a traditional Caribbean breakfast of salt‑cured cod sautéed with onion, tomato, green pepper, and herbs, served hot.

A light, golden pale lager brewed in Antigua and named for the island's indigenous Arawak name, Wadadli.