The local dishes of the country are influenced by the cuisines of several other regions including West Africa, China, India, Syria, Lebanon, Jamaica, Spain, and Great Britain. Fresh seafood is an important part of the local diet, with the catch of the day typically consisting of lobster, snapper or mahi mahi. Fresh fruit is plentiful, and the Antiguan black pineapple is famous throughout the Caribbean for its exceptionally sweet flavour. As in the rest of the region, beer and rum are the most popular alcoholic drinks.
The traditional dishes are: “Fungee” (boiled yellow cornmeal and okra, that accompanies a few soups, stews, and meats. It is commonly served with stewed saltfish, stewed red herring or shad coated in cornmeal and fried), “Pepperpot” (a stew of meat and vegetables, contains spinach, okra, eggplant, squash, peas, dumplings, and meats such as salted pork, beef, and chicken), “Ducana” (a sweet dumpling, made from grated sweet potatoes, grated coconut, sugar, flour, and spices. The batter is cooked traditionally in banana leaf packages in boiling water. This is commonly eaten with stewed saltfish and chop-up.), “Saltfish and Chop-Up” (salted cod is boiled and then cleaned and picked free of bones. This is then sauteed with onions, peppers, garlic, and tomato sauce, is a mixture of mashed, boiled eggplant, spinach, and okra), “Grilled Barbudan Lobster” (fresh Barbudan spiny lobster is seasoned and grilled; usually accompanied by lemon-garlic butter and goes well with rice and peas), “Coconut Tart” (sweetened, spiced shredded coconut encased in a spiced crust, crunchy at the edges and soft in the middle).