Antigua and Barbuda made a remarkable culinary statement at the Festival de la Gastronomie in St. Martin, captivating an international audience with their rich and vibrant flavors. Renowned chefs Ronald Wilson and Maureen St. John took center stage, presenting the essence of the twin-island nation through innovative dishes. The highlight of their performance was the creative reinterpretation of the country’s signature staple, fungi. The chefs unveiled three distinct variations: Classic Fungi with Okra, Saltfish-Stuffed Fungi, and Curry Conch Fungi. Each dish was masterfully complemented by unique accompaniments, including a ginger–passionfruit drizzle, a roasted eggplant chim-chop-up, and a pineapple-infused tomato sauce. These pairings not only enhanced the flavors but also showcased the diversity and freshness of Antigua and Barbuda’s culinary heritage. The festival, which featured participation from 14 Caribbean islands, drew both locals and tourists who eagerly sampled the offerings. The response was overwhelmingly positive, with plates left clean and praise abundant. Antigua and Barbuda’s authentic and memorable food experience solidified their place as a standout participant, leaving a lasting impression on all who attended.
Antigua & Barbuda Showcases Signature Fungi Dishes at St. Martin Gastronomy Festival
