EAT YOUR WORLD

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

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

Join the Project

EYW wants your food photos!

Nicaraguan fritanga

Nicaragua
vanessa

Upload a photo now

Food Memories

EYW wants your food stories!

Eat in a Wine Barrel in Chiusa, South Tyrol

Via Tinne 7, Chiusa
labruttafigura

Chiusa is an alpine village with pastel-coloured houses and birrerie. It has a special eatery with typical hearty fare of the Sud Tirol region where, if you’re lucky enough, you can eat in a booth... Read more

Write a Food Memory now

<<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...
 

TRAVEL DEEPER THROUGH LOCAL FOOD

Sign up for monthly updates on new destinations + food stories.

Your personal info is private. We will not spam you.



Forgot password