#6 Antigua and Barbuda
For Antigua and Barbuda night, we made three dishes plus a cocktail:
Pepper Pot hot soup. We adapted this recipe, sautéing eggplant in some leftover bacon grease instead of corned beef. The soup was very good, and allowed use to use an in-season acorn squash we had on hand. The meat would probably have made it better, but overall we thought it was a little bland in general. It needed more acid and salt, maybe.
Macaroni Pie, a sort of macaroni and cheese dish. I typically make macaroni and cheese from scratch, starting with a bechamel and using Dijon and Parmesan cheese, so I recognize that my tastes skew a little bourgeois in this department. This Antiguan recipe called for both ketchup and yellow mustard, which worked really well and tasted better than I expected. Also, I don’t usually use egg in my Mac and cheese, but they added a nice custard consistency here, so I would try that again.
Fungee, which is similar to polenta, but leverages the gelatinous qualities of cooked okra to give the product enough elasticity to be formed into domes. This recipe worked well for us, and the fungee was a great complement to the Pepper Pot.
The Antiguan Plaza, a cocktail with rum and bourbon. This recipe was delicious.
The Antiguan Plaza
Entire Antiguan PlaTE!
