Antigua recipes focus on fresh ingredients, clear methods, and straight-forward meals you can cook at home. This post brings together dishes that commonly appear across the islands, including salted fish with fungee, baked or grilled chicken, one-pot stews, and simple side dishes built around rice, peas, or root vegetables. You will also see recipes that use pumpkin, plantains, and local greens, along with desserts based on coconut, spices, and sugar.

The aim is to give you a practical set of Antigua recipe choices you can make in an everyday kitchen. Most dishes use pan frying, stewing, boiling, or baking, without special tools. You can pick one main dish and add a couple of sides, or mix several recipes to make a full Antigua-style spread. This collection keeps the focus on clear steps, common ingredients, and plates that work for both weeknight dinners and relaxed weekend meals.

12 Great Traditional Antigua Recipes

1. Fungie and Saltfish Buljolde Antigua Recipes

The fungie and saltfish buljolde Antigua recipes are one of those plates where everything on the fork works together. Fungie is a firm, smooth cornmeal mixture, usually cooked with okra until it sets and holds its shape, a bit like a tight, sliceable porridge.

Next to it, you have salted cod that has been soaked, flaked, and mixed with onions, peppers, tomatoes, and seasonings. The fish is bright, savory, and a little briny, while the fungie is mild and comforting. When you take a bite of both at once, you get contrast in texture and taste that feels very complete.

2. Antigua Caribbean Seafood Salad Recipe

Antigua Caribbean seafood salad brings together pieces of cooked seafood—often fish, shrimp, or conch—with crisp vegetables and a citrus-forward dressing. The seafood is usually tender, cut into bite-sized chunks, and lightly coated rather than drowned in sauce.

You will see colors from red onion, bell pepper, tomato, and fresh herbs, so the bowl looks vibrant instead of heavy with these Anitigua recipes. The dressing often leans on lime or lemon juice with oil and simple seasonings, keeping it clean and bright. It works well as a starter or a light main dish, especially in warm weather when you want something cool.

3. Antiguan Sunday Bread Recipe

Antigua recipes for Sunday bread are the kind of loaf that sits in the middle of the table and disappears slice by slice. It is usually a soft, slightly sweet bread made from white flour, yeast, sugar, and fat, and it bakes up with a light crumb and a golden top.

The texture is tender enough for tearing, but it still holds together nicely for sandwiches or toast. People often enjoy it warm with butter, jam, or cheese, and it pairs easily with both breakfast and main meals. It feels like a “treat bread,” even though the ingredients are simple.

4. Antiguan Chop-Up Recipe

Antiguan chop-up is a vegetable side dish that turns a mix of local produce into one smooth, well-seasoned mash. It commonly includes spinach or callaloo, pumpkin, and eggplant, sometimes with okra in the mix as well.

The vegetables in the Antigua recipes are cooked until very soft, then chopped or mashed together so you get one unified texture instead of separate pieces. Oil, onions, and basic seasonings give it a savory base, and the greens add a gentle, earthy taste. It sits well next to fish, chicken, or rice, filling the plate without feeling heavy or complicated.

5. Antiguan Ducana and Salt Fish Recipe

Antigua recipes for ducana and salt fish gives you a clear sweet-and-salty balance on one plate. Ducana is made from grated sweet potato mixed with grated coconut, sugar, and spices, then wrapped—often in banana leaves—and boiled until set. The result is a soft, slightly sticky dumpling with natural sweetness and gentle spice notes.

Beside it, you typically have salted cod that has been soaked, flaked, and cooked with onions, peppers, and tomatoes, so it comes out savory and robust. Eating them together, you move between the sweet, dense ducana and the briny, seasoned fish, and each bite feels complete.

6. Antiguan Pepper Pot Recipe

Antiguan pepper pot is a slow-cooked stew built around leafy greens, meat, and vegetables. It often starts with callaloo or other greens, which cook down until they are tender and blend into the broth.

Antigua recipes have pieces of meat—such as pork or beef—and sometimes root vegetables or okra are added, so you get a mix of textures in the bowl. The broth is usually well-seasoned and rich rather than thin and plain. Served hot with dumplings, bread, or rice, it is the kind of dish that fills a deep bowl and keeps you full for a long time.

7. Antiguan Raisin Bun Recipe

Antigua recipes for  raisin buns are small, soft breads dotted with raisins and a gentle touch of sweetness. The dough is usually enriched with sugar and fat so the crumb stays tender instead of dry, and the raisins bring short bursts of sweetness into each bite.

Some versions include a light hint of spice, but many keep the seasoning simple. They work well at breakfast with tea or coffee, split and spread with butter. They also hold up as an easy snack to take along during the day, since they are sturdy enough to travel without falling apart.

8. Antiguan Duncana Recipes

Antiguan duncana, also known as ducana, stands on its own as a sweet potato dumpling with coconut as a key partner. It is made by grating sweet potato and coconut, then mixing them with sugar and spices to form a thick mixture. That mixture is wrapped, often in banana leaves or foil, and boiled until it firms up.

The finished Antigua recipes for duncana are moist and dense, with clear sweetness and a gentle chew from the coconut. People eat it alongside salted fish or other savory dishes, but it is also pleasant by itself when you want something sweet.

9. Antiguan Seasoned Rice Recipe

Antiguan seasoned rice is a full meal built into one pot. Rice cooks together with pieces of meat—such as chicken or salted meat—plus vegetables and herbs, so everything shares the same pot and the same liquid. The grains absorb the broth and seasonings, picking up color and flavor from ingredients like tomato, onions, and peppers.

You end up with rice that is not plain or separate, but closely mixed with the other components. There is usually just enough moisture to keep it soft without turning it into a soup. A single scoop can cover most of the plate.

10. Antiguan Goat Water Recipe

Antiguan goat water is a goat stew with a thin to medium broth and plenty of small pieces of meat. The goat is typically cooked on the bone, which adds body to the liquid as it simmers. Seasonings usually include herbs, spices, and sometimes hot pepper, so the broth has depth and warmth rather than a flat taste.

The Antigua recipes meat turns tender over time, and you often find a mix of lean pieces and bits with more connective tissue. It is commonly served in bowls with bread or rice nearby, and it is known as a long-simmered, comfort-style dish.

11. Antiguan Jerk Chicken Recipe

Antiguan jerk chicken uses a spiced marinade that coats the chicken before it hits the grill or oven. The seasoning blend typically includes allspice, thyme, garlic, and hot peppers, which means the surface of the chicken carries real heat and strong aromatics once cooked.

The meat inside  the Antigua recipes stays moist if it is cooked carefully, while the outside develops charred spots and darker color. You get pieces that smell strongly of spice and smoke as soon as they reach the plate. It can be served with rice, bread, or salads and adjusted in spice level by changing the amount of hot pepper.

12. Antigua Black Pineapple Recipe

Antigua Black pineapple is known for its sweetness and low acidity compared to many other pineapple varieties. On the outside, the fruit has the familiar pineapple shape, but the skin can look darker and more golden when ripe. Inside, the flesh is juicy and a pale yellow color, with a tender texture that is easy to bite into.

People often eat it fresh in wedges or chunks, because the natural sweetness stands well on its own without added sugar. It also works in fruit salads, drinks, and desserts where you want clear pineapple taste without strong sharpness.