Introduction: Ducana is a sweet, steamed dumpling made primarily from grated sweet potato and coconut, wrapped in banana or plantain leaf and gently simmered until firm. Cultural Background: Ducana is a sweet, steamed dumpling made primarily from grated sweet potato and coconut, wrapped in banana or plantain leaf and gently simmered until firm. Rooted in […]
Introduction: Saltfish cakes are small, deep-fried fritters made from flaked salted cod bound in a seasoned batter, a popular appetizer and snack found at family parties, church fundraisers and roadside stalls across Antigua and Barbuda. Cultural Background: Saltfish cakes are small, deep-fried fritters made from flaked salted cod bound in a seasoned batter, a popular […]
Introduction: Johnny cakes are small, golden fried dough balls found throughout the Caribbean, though the Antiguan version is distinctly smaller — often no larger than a golf ball — and eaten in generous numbers. Cultural Background: Johnny cakes are small, golden fried dough balls found throughout the Caribbean, though the Antiguan version is distinctly smaller […]
Introduction: Roti arrived in the Caribbean with indentured Indian labourers brought to the region in the 19th century, and though most strongly associated with Trinidad, it has become a beloved lunch staple across Antigua and Barbuda through regional migration and trade. Cultural Background: Roti arrived in the Caribbean with indentured Indian labourers brought to the […]
Introduction: Conch is harvested from the warm waters surrounding Antigua and Barbuda and holds a central place in island cooking, prized for its firm, slightly sweet flesh. Cultural Background: Conch is harvested from the warm waters surrounding Antigua and Barbuda and holds a central place in island cooking, prized for its firm, slightly sweet flesh. […]
Introduction: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often reserved for weekends, celebrations and gatherings. Cultural Background: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often […]
Introduction: Saltfish buljol (from the French “brule-gueule”, meaning “burnt mouth”, a reference to its bold seasoning) is a shredded salted cod salad eaten across the Eastern Caribbean, including Anguilla, where it is paired with fried bakes — a softer, puffier cousin of the johnny cake. Cultural Background: Saltfish buljol (from the French “brule-gueule”, meaning “burnt […]
Introduction: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each July and August, marking the anniversary of emancipation. Cultural Background: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each […]
Introduction: Goat Water is one of Anguilla’s most iconic dishes, a thick, richly spiced goat stew often served at celebrations, church fundraisers and the island’s famous Anguilla Summer Festival. Cultural Background: Goat Water is one of Anguilla’s most iconic dishes, a thick, richly spiced goat stew often served at celebrations, church fundraisers and the island’s […]
Introduction: “Festival” is a slightly sweet, fried finger-shaped dumpling sold by street vendors across the Eastern Caribbean, including Anguilla, typically paired with fried fish. Cultural Background: “Festival” is a slightly sweet, fried finger-shaped dumpling sold by street vendors across the Eastern Caribbean, including Anguilla, typically paired with fried fish. Its name is thought to come […]