Antigua And Barbuda cuisine
Restaurants in Antigua offer specialities from around the world. However, the islanders have added their own spicy culinary touch and they make good use of the abundance of tropical fruit and vegetables. Black pudding is an adapted European dish and the familiar blood sausage has a highly spiced variant here. Favourite island dishes are pepperpot, coo-coo (cornmeal dumplings) and souse, which is boiled pig's head and trotters served with lime juice, sliced cucumber and pepper. Doucanah is a sweet potato dumpling flavoured with coconut and raisins, traditionally boiled in banana leaves. It is served with codfish, anchovies and eggplant.
There is a wide variety of seafood as well as fresh game and reef fish. The crayfish are excellent.
