Antigua & Barbuda Recipes by Type

[catlist id=23]

Hong Kong: Tofu with Century Egg and Spring Onion


1 silken tofu (~200g, vacuum pack preferred )
1 century egg (preserved duck egg)
2 springs spring onion (green onions), finely chopped

1 tsp black vinegar
1 tsp light soya sauce
1 tsp sugar
1 tsp sesame oil

Cooking Instructions:

Choose vacuum-packed tofu which would not require rinsing and steaming as it is free from infections. Drain off all water from the pack, if any, and cut it into about 1/2 cm slices or 1/2 cm cubes. Arrange on a plate for serving.

Shell, rinse, pat-dry, dice or mash century egg. Mix it well with seasonings in a separate plate or bowl .

Cover prepared tofu, century egg mixture, green onion separately and chill them in fridge for 3 to 4 hours or until cold.

To serve, again drain off any water exuded from tofu and top it with a layer of century egg mixture followed by a handful of green onions.

Antigua & Barbuda: Barbuda Langouste Risotto with Sun-Dried Tomatoes and Beet and Curry Oils Read more: Barbuda Langouste Risotto with Sun-Dried Tomatoes and Beet and Curry Oils

Things You’ll Need:

1 Beet Oil
1/2cup beet juice
1/4cup olive oil
1 Curry Oil
1/2cup olive oil
1tablespoon Madras curry powder
1 Langouste or Lobster
1 langouste, or spiny lobster
1 Sun-Dried Tomatoes
1 small onion, minced
4 garlic cloves, minced
1tablespoons olive oil
2/3cup Arborio rice
1/2cup dry white wine
2cups lobster broth
2tablespoons tomato paste
2tablespoons sun-dried tomatoes, chopped
1 small tomato, diced
4 large spinach leaves, stemmed and cut in chiffonade
1 salt and freshly ground black pepper
1tablespoon unsalted butter
1/4cup freshly grated Parmesan cheese

To make the beet oil: In a small saucepan over medium heat, stir together the beet juice and olive oil. Cook until the mixture is reduced by one-fourth. Remove from the heat and set aside to cool. When cool, put in a squeeze bottle.

To make the curry oil: In a small saucepan over medium heat, warm 2 tablespoons of the oil and stir in the curry powder. Cook, stirring gently, for 30 seconds. Add the remaining oil and heat until bubbles form. Remove form heat and set aside to cool. When cool, put in a squeeze bottle.

Bring a large saucepan of lightly salted water to a boil over high heat and add the langouste. Cover and cook for 6 to 8 minutes, until opaque throughout. Remove the langouste and drain, reserving the cooking broth. Cool the langouste, twist off the tail and remove the tail meat. Cut 2 medallions from the tail and reserve. Roughly chop the remaining tail meat.

In a large saucepan over medium heat, combine the onion, garlic and olive oil and sauté until the vegetables are translucent, stirring occasionally to keep them from sticking. Stir in the rice, toss to coat and cook for 5 minutes. Combine the wine and lobster broth. Add 1/2 cup of the wine-broth mixture to the rice, stirring constantly until it is absorbed. Add a second 1/2 cup of wine-broth mixture, and stir until absorbed. Stir in the tomato paste and dried tomato. Continue adding the liquid a 1/2 cup at a time, stirring between additions until the liquid is absorbed. The process takes about 15 minutes. When the rice has absorbed all the liquid and is creamy, fold in the diced tomato, three-fourths of the spinach chiffonade and the langouste meat. Stir in the butter and cheese until they are melted and the rice is slightly bound together by the cheese.

To serve: Place a 3-inch ring mold in the center of a serving plate and fill with risotto, packing it slightly with the back of a spoon. Gently lift the mold. Place a medallion of langouste meat on top of the risotto. Repeat with the remaining plates. Sprinkle the plates with spinach chiffonade, and top each risotto with a few pieces of leek. Drizzle the plate with beet and curry oils.

Note: Creamy risotto is flavored with langouste and tomato, with colorful bits of spinach chiffonade.



1 c plus 4 tsp. mild olive oil
3 med-large potatoes, peeled and cut into 1/8 in slices.
1 med-large onion
kosher or sea salt
5 large eggs
1 tbs minced fresh parsley
1 1/2 tsp fresh thyme or rosemary, or 1/4 tsp dried
4 oz good canned tuna

1. Heat 1 c of oil in deep skillet. Add potatoes one at a time to keep them from sticking together, alternating with sliced onion Srpinkle with salt, cook over medium heat (potatoes will boil rather than fry. Don’t let them brown.)   Lift and turn potatoes occasionally until they are tender.  Drain, and wipe out skillet.
2. In a large bowl, beat the eggs lightly and season with salt. Add parsley, thyme, tuna and then the potatoes, pressing them down to submerge in the egg.  Let sit for 10 minutes at room temperature.
3. Heat 3 teaspoons of oil in the skillet until it reaches the smoking point -must be very hot.  Add potato and egg mixture, spreading quickly. Lower heat to med-high and shake the pan to prevent sticking.  When it begins to brown, flip to cook on both sides.  Should be juicy inside.

Antigua & Barbuda: Ducuna, or boiled sweet potato cakes


1 large sweet potato
1/4 cup/0.6 dl sugar
1 1/4 cup/3 dl flour (or more)
1/2 tsp cinnamon
1/8 tsp allspice
1/4 tsp salt
1/3 cup/0.6 dl raisins


Grate the sweet potato fairly finely. Mix in the sugar and leave for 1-2 hours. This will draw in liquid from the sweet potato, so you will likely not need to add any water. Add all the other ingredients and mix well. If the dough seems quite watery (as mine did), add more flour, or add water if needed (I guess it mostly depends on the size of your sweet potato).

Spoon the dough onto aluminum foil square and form into circles (I made four ducuna out of this dough). Wrap as tightly in the foil as possible. Place the packets in boiling water and boil for 50 minutes. Note that they may be very mushy and sticky if you open them immediately afterwards, so let them cool a bit first. Serve hot or cold, perhaps with a vegetable stew or as a dessert/breakfast/snack.

Antigua & Barbuda: Antigua Black Pineapple


•    1½ cups diced fresh Antigua Black pineapple
•    1 tablespoon lime juice
•    3 tablespoons minced sweet red bell pepper
•    2 tablespoons minced red onion
•    2 teaspoons chopped cilantro
•    A dash of salt if desired


Simply combine all the ingredients in a salad bowl or preferred container, mix well, cover, then place in the refrigerator until it’s time to serve.

Antigua & Barbuda: Sparkling Grapefruit Breeze


1 cup grapefruit juice
1 cup pineapple juice
1 cup coconut rum
1/4 cup grenadine
1/3 cup lime juice

3 cups Jamaican Ting (carbonated grapefruit soda, available at Whole Foods)

Optional Ingredients:

sugar cane swizzle sticks (available at Whole Foods)
pineapple rings, for garnish


1. In a large pitcher combine grapefruit juice, pineapple juice, rum, grenadine, and lime juice. Chill thoroughly.
2. Immediately before serving, add Ting and stir to combine.
3. Serve chilled. With your feet in the sand, if possible.

Note: Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity.

Serves: 4

Antigua & Barbuda: Spicy Mango and Avocado Salad


2 large mango, cubed
2 large avocado, cubed
2 limes, juiced
1/4 cup thinly sliced red onion
1-2 Tbsp minced jalepeno (mild-hot)


1. In a medium bowl, combine all ingredients together. Season with salt and pepper. Serve room temperature or slightly chilled — the flavors are more intense at room temperature. 

Serves: 4-6

Antigua & Barbuda: Baked Brown Sugar Bananas


6 ripe bananas peeled
1/2 cup brown sugar
4 Tbsp melted butter
2 ounces coconut rum
1 ounce bacardi 151 (to light it on fire)
Vanilla ice cream


1. Preheat the oven to 350F.

2. Lay bananas in a casserole dish. In a small bowl combine brown sugar with butter. Spoon mixture over bananas.

3. Bake for 20 minutes (longer if bananas are firmer).

4. Transfer bananas to a serving dish. Pour rum over the bananas and carefully light on fire.

CAUTION: You can burn yourself. Don’t do that!

5. Serve immediately with vanilla ice cream.

Serves: 4

NOTE: not all rum will light. I had coconut rum on hand and it does not flambe (however, it did add great flavor to the bananas). You will need to buy Bacardi 151 for this.

Antigua & Barbuda: Tropical Curried Chicken Salad on Baguette


3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.)
1/2 cup raisins
16 oz pineapple tidbits
1/2 cup mayonnaise
3 Tbsp mango chutney
1 Tbsp curry powder
2 lemons, juiced
1 head red boston lettuce
1-2 rustic baguette — depending on your appetite!
(a rustic baguette is wider than a traditional baguette — holds more filling)


1. In a large bowl, combine chicken with raisins and pineapple.
2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice.
3. Pour over chicken and stir to combine. Let flavors meld for an hour in the refrigerator.
4. Slice baguette(s) in half long-ways and brush the inside with olive oil. Spread open and grill the inside over medium heat until just toasted.
5. Lay lettuce leaves on the bottom of the baguette. Spoon the chicken salad on top of it. Shut the lid, slice into individual sandwiches, and serve! 

Serves: 4