Food in Antigua and Barbuda combines West African heritage with British colonial influences and the wider traditions of the Caribbean. Saltfish, cornmeal, vegetables, rice, peas, plantains, seafood, and hearty one-pot dishes form a familiar foundation for home cooking and celebrations.

Fungi and pepperpot are among the dishes associated with the islands, while fish and other seafood are naturally prominent in a two-island nation surrounded by the Atlantic and Caribbean. Sweet breads, tropical fruit, and spiced baked goods add another dimension to the cuisine.