National Dish of Antigua – PepperPot and Fungee
National Dish of Antigua – PepperPot and Fungee
What is the National Dish of Antigua?
Most of the Caribbean islands have a national dish. This is a dish close to their hearts that is often made at family gatherings or special times of the year.
The national dish of the island of Antigua is PepperPot. This is a slow cooked dish consisting of stewing beef and traditionally salted pork. For people that don’t eat pork you can substitute chicken thighs.
Where is Antigua?
Antigua is one of the Caribbean Islands also known as the Leeward Islands. Antigua and Barbuda are an independent state since independence in 1981. The capital of Antigua is St John’s located on the western coast near the north of the island.
What are some other Caribbean Islands’ national dishes?
Grenada – Oil Down; very popular meal cooked in a large pot over an open fire. Typical ingredients include carrots, cassava, yams, greens and dumplings. Often served in dried calabash bowls.
Montserrat – Goat Water; thick and dark stew made with goat and vegetables known as ground provisions. this stew takes about three hours to cook in a pot on the stove top.
Nevis – Goat Water; a dark stew made with goat meat and with vegetables (known as ground provisions) but the liquid is thinner.
Barbados – PepperPot; a thick and spicy beef stew.
Although some national dishes have the same name they all have their own distinctive differences. Often scotch bonnet chillies are used although the Caribbean has a pepper that looks like a scotch bonnet but is not as hot and are called seasoning pepper. Seasoning peppers have a nice heat but also bring enormous flavour to the dish.
What are the main ingredients of PepperPot?
Traditionally Antiguan PepperPot is made with beef and pork. Both of these meats are browned then cooked with the rest of the ingredients for several hours. Vegetables such as cassava root, carrots, yams, scotch bonnet peppers are essentials too.
How do you make PepperPot?
Starting with seasoning the meat you brown it in a large saucepan and a few tablespoons of vegetable oil. Remove the meat from the pan and set aside. Cook the onions, peppers and celery until translucent. Return the meat to the saucepan, add the rest of the vegetables and seasonings and cover with water or stock. Bring to the boil then simmer for around two hours. In Antigua the PepperPot would be served with Fungee – a mash made out of cornmeal.
A delicious stew cooked slowly for several hours and popular in every home in Antigua and Barbuda
- 500 grams stewing beef
- 500 grams pork shoulder You can use chicken thigh instead of pork
- 2 cups diced cassava butternut squash can be substituted
- 2 cups diced yams sweet potato can be substituted
- 1 cup diced carrot
- 1 cup diced potato
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced red pepper
- 1 Tbsp fresh Thyme
- 2 cloves garlic minced
- 1 tsp ground Allspice
- 2 whole bay leaves
- 1-2 whole Scotch Bonnet chillies or Caribbean Seasoning Peppers
- 2 Tbsp vegetable oil
- salt & pepper to taste
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Cut the meat into 1" chunks
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Season the both of the meats
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Heat the oil in a large saucepan and brown the meat. When browned on all sides remove and set aside
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In the same pan cook the onion, celery and red pepper for about 5 minutes
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Add Thyme, garlic, allspice and bay leaves and chilli pepper
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Return the meat to the saucepan
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Add the chopped cassava, yam, carrot and potato
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Cover with water/stock and bring to the boil
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Turn the heat down and simmer for 1½-2 hours
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Serve with Fungee or fresh breead
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Enjoy!
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Disclaimer.
I have made this recipe for the national dish of Antigua following research. I was not required to write a positive post. As usual all photographs and opinions are my own. No photographs may be reproduced in any manner without my written permission.
