About
The national dish of Antigua and Barbuda — fungee (pronounced ‘fun-jee’) is a thick cornmeal pudding similar to polenta, traditionally served alongside pepperpot, a rich, slow-simmered stew of salted meats, okra, aubergine, and local vegetables seasoned with onion, garlic, and Caribbean spices. The combination is deeply rooted in West African culinary heritage brought to the islands during the colonial era. Found at local restaurants, community events, and Sunday family tables across Antigua.