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The following article was published in our article directory on December 14, 2009.
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Antigua Holidays - The Food and Drink

Article Category: Travel

If you are ever in Antigua, the tranquil setting of Jamaica Kincaid's coming-of-age story of Annie John, do not be surprised if you find mole on the menu. At this small isle in the West Indies 'mole' is the name of a scrumptious dessert made from sliced pieces of a tropical fruit similar to bananas, fried in an indulgent sauce of chocolate and roasted spices. It is just one of the unique culinary delights that can be sampled here.

Antiguans take pleasure in a extensive variety of dishes made from the isle's native cornucopia of fruits, vegetables and seafood, as well as more mainstream fare. The Arawaks, the second-last group to settle on the isle before its detection by Columbus in 1493, initiated cultivation to the atoll's inhabitants; their farming procedures resulted in crops such as the well-liked Antiguan Black Pineapple and the atoll's own sort of sweet potato that has white, firm flesh unlike that of sweet potatoes found in the United States & elsewhere. These and crops such as corn appear as common elements in local cuisine.

The national dish of Antigua is "fungi", which is a simple yet scrumptious cornmeal paste that may be flavoured with sugar and vegetables, usually served with mashed vegetables and a sauce of salted cod, tomatoes, garlic and onions. Like numerous Antiguan culinary delights, it is made quickly.

It seems that the gastronomic philosophy of the atoll is why to waste all day over a stove when there is so many other things to do? Other popular dishes include salt fish, seasoned rice, lobster from Barbuda and 'subanik', a mildly spicy stew made from chicken and beef slow-cooked in a appetizing sauce of chillies, tomatoes and herbs wrapped in native Mashan leaves.

Mouthwatering it is indeed! Nevertheless, unlike many other cultures from hotter climes, Antiguan cookery is not usually spicy. As an alternative, several dishes give proof of a people with a sweet tooth: 'ducana' is a sweet potato dumpling enriched with a dash of nutmeg and vanilla essence, ready to be served to eagerly awaiting eaters in less than 30 minutes.

Meals in Antigua follow the usual pattern of an entree coupled with a side dish, followed by a dessert but meal timings vary. On Sunday, debatably the most special day of the week, because of the religious implication it holds for the people, dinner is taken in particular early by international standards—at 2:00 in the afternoon. Several families may sit down on a table that features pork, lamb, turkey or chicken, along with rice made in a number of different styles, macaroni pie, salads, and dessert that may be something culturally relevant or just ice cream.

Of course no meal would be wholesome without a suitable drink, and Antiguans can have their pick of a plethora of juices made from fruits such as passion fruit and even flowers. People of adult age often choose malts and rums as an alternative such as Wadadli beer (named after Antigua's original name) and English Harbour Rum, an award-winning popular drink.

The isle became a part of the Commonwealth in 1981 and globalisation is infringing upon its pristine shores. Supermarkets sell numerous worldwide brands of food products and slowly but surely, cuisines such as Chinese and Italian are gaining status. For the tourist reluctant to sample the gastronomical pleasures exclusive to Antigua, whether out of safety concerns or personal proclivity, there is now no lack of choice. Nevertheless, this may not necessarily portend the final death of the gastronomy. It is hoped that it as well as the laid-back though resilient culture that produced it, shall continue to succeed in reality, not just in stories.

Keywords: Antigua Holidays, St Lucia Holidays, Caribbean holidays,

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