EAT YOUR WORLD

guides you to the best local dishes & drinks in
125+ cities.
See map now

Join the Project

EYW wants your food photos!

Dadli Punch

ANTIGUA AND BARBUDA
jessie

Upload a photo now

Food Memories

EYW wants your food stories!

Provence delights in Avignon

Avignon
hellofrance

Avignon is known the world over for its Popes Palace. But any curisous visitor will find out the city has way more to offer, especially on the food scene. As commented on a recent post, Fougasse is THE... Read more

Write a Food Memory now

Where to Eat Middle Eastern Food in Detroit

April 14, 2014

Dearborn, a city within the Detroit metropolitan area, has a long-established Arab-American population, accounting for some 40% of the total population—the...

Read More

<<prev  next>>

<< back to foods in Antigua

Antiguan breakfast: Salt fish, chop-up, fungee
Traditional Antiguan breakfast of salt fish, chop-up, fungee, avocado, and egg.

What: The Antiguan breakfast always involves salt fish—salt-cured, dried white fish (often ling fish, in the cod family and imported from Trinidad or Guyana) flaked into pieces and sautéed with onions and peppers—as well as avocado, hard-boiled egg, plantain, a basic salad, and chop-up, a soft vegetal mash of okra, pumpkin, eggplant, and spinach. Sometimes you’ll also get fungee, a mild polenta-like cornmeal dish that pairs well with the strong-flavored salt fish. And on the side, Johnny cakes, a subtly sweet fried bread that stands in for pancakes (or doughnuts, perhaps). Taken together this breakfast is a beautiful, belly-filling, sweet and salty medley at the intersection of land and sea. It’s traditionally eaten at home on weekends, especially post-church on Sundays; as a tourist, you’ll likely find it offered only on weekends at restaurants or hotels.

Good to know: Fungee (also spelled fungi; pronounced “foon-jee”) is likely of African origin. To us, it was reminiscent of West Africa’s foofoo and Sierra Leone’s agidi, though we’re not sure of any direct lineage. On Antigua, fungee is the standard accompaniment to what’s considered the national dish, pepperpot, a meat-and-veggie stew.

Where: We found our traditional breakfast at Miller’s By the Sea (268-462-9414; Fort James), a plastic-tabled waterfront affair just north of St. John’s on the island’s northwest coast.

When: Daily, 8am-10pm; come on Saturday after 8:30am for this breakfast

Order: The “local breakfast” (25 EC) here includes salt fish (ling fish sautéed with green pepper, celery, and sliced onion), chop-up, fungee, egg, avocado, and a small salad of tomato, cucumber, and lettuce. Johnny cakes are served on the side. It was an absolutely delicious start to a day of island exploration.

Alternatively: Nearby, Tony’s (268-462-6326, Dickenson Bay, map), a beach bar and cafe popular among cruise-ship day-trippers from St. John’s, offers traditional breakfast items on Sundays only. If you’re at a resort, it’s worth asking for this meal.


Related Posts Plugin for WordPress, Blogger...
 

EYW City Guides

London Food and Travel Guide, by Eat Your WorldGoing somewhere and wish you could take all of a city’s Eat Your World info with you? With EYW’s Kindle and City Guides, you can! Don’t miss out on any local foods or drinks during your next trip.

View available Kindle and City Guides




Forgot password