Saltfish and fungi form the backbone of Antiguan cuisine, combining salted cod with a cornmeal-based side. Seafood is common, including lobster, conch, and fresh fish prepared grilled or stewed. Dishes like pepperpot bring together meats and vegetables in rich, slow-cooked stews. Rice and peas appear frequently, often alongside main dishes. Tropical fruits are widely used, both fresh and in desserts. The same core foods repeat across the islands, with variation coming from seasoning and preparation.
