Team Antigua and Barbuda delivered a standout culinary performance at the Festival de la Gastronomie in St. Martin, where chefs Ronald Wilson and Maureen St. John showcased the nation’s flavours before an international audience.
At the event’s closing showcase, the duo presented three variations of the country’s signature staple, fungi: classic Fungi with Okra, Saltfish-Stuffed Fungi, and Curry Conch Fungee. The dishes were paired with a ginger–passionfruit drizzle, a roasted eggplant chim-chop-up, and a pineapple-infused tomato sauce, giving visitors a taste of the twin-island nation’s fresh, vibrant culinary identity.
Festival attendees — both locals and tourists — sampled every offering, leaving plates empty and reviews glowing.
With 14 Caribbean islands taking part in the festival, Antigua and Barbuda held its own and delivered an authentic food experience that left a lasting impression.
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When on earth have we ever had pineapple and ginger in our chap-up (we use dialect to say this dish, it is not chop-up but chap-up, list one person back then, over 100 years ago who would be saying chop).
Why don’t we just let people waste our food, the originals, the culture, why do we always add other cultures to our culture as if we are ashamed of it? Why do Antiguans love to follow instead of leading?
Isn’t time for us to have self-respect?