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Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungee (pronounced "foon-jee") and pepperpot. [1] Fungee is a dish similar to Italian polenta, made mostly with cornmeal. [1] Other local dishes include ducana, seasoned rice, saltfish and lobster (from Barbuda).
Cou-cou, coo-coo (as it is known in the Windward Islands), or fungie or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). [1]
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
UNESCO keeps a list of the world's most iconic food traditions, and the United States isn't on it. So, we asked American chefs and food writers to weigh in on what dish would best represent the U ...
For example, a popular Antiguan dish, Ducuna (DOO-koo-NAH), is a sweet, steamed dumpling made from grated sweet potatoes, flour and spices. In addition, one of the Antiguan staple foods, fungee (FOON-ji), is a cooked paste made of cornmeal and water. The bulk of the Arawaks left Antigua about 1100 AD.
Vietnam: Pho. Though it was probably only created in its current form around 1900, pho is considered Vietnam's national dish. It's often sold as a street food, especially for breakfast and dinner.
Practically the national dish of Guatemala, pepián is a meat and vegetable stew that's a blend of Mayan and Spanish cuisines. It usually contains chicken, though beef and pork can be used, along ...
In Antigua, fufu is served as part of the national dish but is called fungi/fungee and is made using cornmeal and okra. Similarly, in Barbados it serves as part of the national dish and is called cou-cou and uses cornmeal or, less commonly, split peas, green bananas, or breadfruit instead, like several other English Caribbean islands.