Antigua and Barbuda’s vibrant culinary traditions have taken center stage in a recent feature by CruiseCritic, highlighting how the twin-island nation’s history and cultural diversity are best savored through its food. Authored by Rafael Peña, the article titled “From West African Stews to Latin Spices, Antigua’s Flavors Run Deeper Than the Waters” positions the Caribbean destination as a place where cuisine narrates tales of heritage, resilience, and cultural fusion. The piece delves into the island’s culinary evolution, tracing its roots to colonial influences, including Spanish introductions of garlic, onions, and rice, alongside Mesoamerican staples like beans and tomatoes. These elements, combined with African traditions and local produce, have created a layered and distinctive gastronomic identity. Peña emphasizes that Antigua’s story is not told through generic cruise offerings but through bold flavors of pepper, smoke, and citrus, echoing centuries-old kitchens. The feature spotlights local establishments such as Papa Zouk in St. John’s, celebrated for its fresh fish and extensive rum collection, and OJ’s Beach Bar & Restaurant in Johnson’s Point, known for its buttery lobster and freshly caught snapper. Island Fusion also earns praise for blending Latin influences with Caribbean classics like jerk and conch fritters. By showcasing Antigua’s authentic culinary scene, the article underscores the island’s ability to stand out in the competitive cruise market, offering travelers a taste of living history. With its rich flavors gaining international recognition, Antigua and Barbuda is emerging not just as a tropical paradise but as a must-visit food destination that reflects the depth of its cultural heritage.
Antigua’s Culinary Heritage Spotlighted in CruiseCritic Feature
