Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie (pronounced "foon-jee") and pepperpot. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish, and lobster (from Barbuda). There are also local confectionaries which include: sugar cake, fudge, raspberry and tamarind stew, and peanut brittle.
Although these foods are indigenous to Antigua and Barbuda and to some other Caribbean countries, the local diet has diversified and now includes local dishes of Jamaica, such as jerk meats, or Trinidad, such as Roti, and other Caribbean countries.