antgua and barbuda recipes vegetarian Antigua and Barbuda Recipes Vegetarian: Tasty Island Eats

Antigua and Barbuda, the twin-island jewel of the Caribbean, is famous for its vibrant beaches, warm hospitality, and colorful culinary traditions. While island cuisine is often associated with seafood and hearty stews, there’s a world of vegetarian flavors just waiting to be discovered!

From the humble but beloved “fungi” (cornmeal and okra dumpling) to comforting vegetable curries and plantain-based delights, these recipes showcase the diversity and heartiness of Caribbean vegetarian food.

Whether you follow a plant-based diet or simply want to experience a slice of Antiguan and Barbudan home cooking, these vegetarian dishes burst with local spices, tropical produce, and that unmistakable island flair.

I’m excited to share three of my favorite vegetarian recipes from Antigua and Barbuda: Fungi (Cornmeal & Okra), Pepperpot-Inspired Vegetable Stew, and Sweet Plantain Fritters. Each dish is easy to prepare, deeply satisfying, and brings a taste of the Caribbean sun right to your kitchen!

Why You’ll Love This Recipe

• Authentic Caribbean Flavors: These recipes incorporate traditional Antiguan and Barbudan seasonings, giving you a true island experience.
• Plant-Based & Wholesome: Packed with vegetables, legumes, and nourishing grains, each dish is both healthy and hearty.
• Perfect for Sharing: The recipes are great for family meals, potlucks, or a vibrant Caribbean-themed dinner party.
• Easy to Prepare: No special skills required—just a love for fresh ingredients and a little island spirit.
• Versatile & Customizable: Easily adapt or substitute with what’s in season or available locally.

Antigua and Barbuda Vegetarian Recipes: Top 3 Must-Try Dishes

Fungi (Cornmeal & Okra Dumpling)

Ingredients

Equipment

• Medium saucepan
• Wooden spoon or whisk
• Measuring cups & spoons
• Sharp knife & cutting board
• Serving bowl

Instructions

1. Prepare the Okra: Wash the okra pods and slice them thinly. Set aside.
2. Boil Water: In a saucepan, bring 3 cups of water and the salt to a boil over medium-high heat.
3. Add Okra: Stir in the sliced okra and let it simmer for about 5 minutes, until the okra is just softened and the water is slightly thickened.
4. Add Cornmeal Gradually: Reduce the heat to low. Slowly sprinkle in the cornmeal, stirring constantly with a wooden spoon to prevent lumps. The mixture will become thick and sticky.
5. Cook and Stir: Continue stirring and folding the mixture for 8-10 minutes, until the cornmeal is cooked through and the fungi pulls away from the sides of the pan.
6. Add Butter: Stir in the butter or vegan margarine until melted and well combined.
7. Serve: Scoop the fungi into a serving bowl. Traditionally, you can shape it using a wet spoon or mold.

Tips & Variations

• For extra flavor, add a pinch of black pepper, fresh thyme, or a splash of coconut milk to the fungi.

• Vegan version: Use plant-based butter or margarine.
• No okra? Substitute with finely chopped spinach for a different texture.
• Try serving fungi alongside Half Runner Beans for a protein boost.

Nutrition Facts

Serving Suggestions

• Serve fungi as a side dish with vegetable stews, curry, or sautéed greens.
• Top with a spoonful of tomato sauce or roasted vegetables for extra color and flavor.
• Enjoy fungi for breakfast with sliced avocado and a sprinkle of fresh herbs.

Pepperpot-Inspired Vegetable Stew

Ingredients

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife & cutting board
• Measuring cups & spoons
• Ladle

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent (about 3 minutes).
2. Add Vegetables: Stir in carrots, bell pepper, and eggplant. Cook for 5-7 minutes, until softened.
3. Spice & Simmer: Add thyme, black-eyed peas, and the whole Scotch bonnet pepper (if using). Season with salt and black pepper.
4. Add Liquids: Pour in the vegetable stock and coconut milk. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
5. Add Spinach: Add the spinach during the last 5 minutes of cooking, stirring until wilted.
6. Finish & Serve: Remove the Scotch bonnet pepper. Taste and adjust seasoning. Ladle stew into bowls and serve hot.

Tips & Variations

• For a heartier stew, add chunks of sweet potato or pumpkin.

• More protein? Add cooked lentils or chickpeas.
• No black-eyed peas? Any cooked beans will work!
• Serve with a slice of homemade Green Chile Cheese Bread for a fusion twist.

Nutrition Facts

Serving Suggestions

• Enjoy the stew over a mound of fungi or steamed white rice.
• Top with fresh herbs and a squeeze of lime for brightness.
• Pair with crispy plantain chips or flatbread for dipping.

Sweet Plantain Fritters

Ingredients

Equipment

• Mixing bowl
• Fork or potato masher
• Frying pan or skillet
• Slotted spoon
• Parchment or paper towels

Instructions

1. Mash Plantains: In a large mixing bowl, mash the peeled plantains with a fork or potato masher until mostly smooth.
2. Mix Batter: Add flour, sugar, baking powder, cinnamon, salt, vanilla, and 2 tablespoons of milk. Mix well; the batter should be thick but spoonable. Add extra milk if needed.
3. Heat Oil: Pour enough oil into a frying pan to cover the bottom. Heat over medium-high until shimmering.
4. Fry Fritters: Drop heaping tablespoons of batter into the hot oil, flattening slightly. Fry 2-3 minutes per side, until golden brown.
5. Drain: Remove fritters with a slotted spoon and drain on paper towels.
6. Serve: Enjoy warm, dusted with extra cinnamon or a drizzle of honey (optional).

Tips & Variations

• For a gluten-free version, use a blend of rice flour and cornstarch.

• Add a pinch of nutmeg for deeper flavor.
• For a dessert treat, serve with a scoop of Goat Milk Ice Cream.
• Try mixing in shredded coconut or chopped nuts for texture.

Nutrition Facts

Serving Suggestions

• Serve as a snack with afternoon tea or coffee.
• Enjoy alongside fruit salad for a tropical brunch.
• Drizzle with maple syrup or a dusting of powdered sugar for a sweet treat.

Conclusion

Exploring vegetarian recipes from Antigua and Barbuda is a delicious way to connect with Caribbean culture, celebrate vibrant produce, and nourish yourself with wholesome meals. These dishes—Fungi, Pepperpot-Inspired Vegetable Stew, and Sweet Plantain Fritters—are just a taste of what the islands offer.

Each one is rooted in tradition yet easy to adapt for modern kitchens and dietary needs.

Whether you’re new to Caribbean cooking or a long-time fan, these recipes are sure to bring warmth, color, and joy to your table. Don’t hesitate to experiment with local vegetables, spices, or creative pairings.

And if you’re hungry for more global flavors, check out my Kodiak Banana Muffins, Kosher Vegetarian Recipes, or Lavender Frappe Recipe to keep the plant-based inspiration flowing. Happy cooking—may your kitchen always be filled with sunshine and spice!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Antiguan Pepper Pot (Vegetarian Version)”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This hearty vegetarian pepper pot is inspired by Antiguan and Barbudan cuisine, featuring local vegetables and a flavorful coconut broth. It’s a comforting, nutritious meal perfect for any occasion.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT1H”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons coconut oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “1 medium sweet potato, peeled and cubed”, “1 cup diced pumpkin or butternut squash”, “1 cup chopped okra”, “1 cup chopped spinach or callaloo”, “1 can (15 oz) coconut milk”, “2 cups vegetable broth”, “1 teaspoon dried thyme”, “1/2 teaspoon ground allspice”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat coconut oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Stir in sweet potato and pumpkin, cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add okra, spinach, thyme, and allspice, stir well.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 25-30 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice or bread.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “5 g”, “fatContent”: “16 g”, “carbohydrateContent”: “32 g”}}