Not just a host to a one of the biggest ponzi schemes in recent months, Antigua and Barbuda can also boast of having the world's first giant thing in nature to be named after Obama. Mount Obama was coined by Prime Minister Baldwin Spencer following the American President's November victory.
Additionally, there are 365 beaches in Antigua alone, which means you could visit a different beach every day for a year! I suppose that would be cool if you're into sitting around and doing nothing all day on a beach...
That said, I think I would hate visiting this place. It looks like a tourist cestpool. And not just any kind of tourist, but jerk billionaire tourists who want to steal people's money. No thank you. But since this is supposed to be an adventure in appreciation, here are some recipes that look delicious: Ducana:
INGREDIENTS: * 2 large sweet potato * 1/2 cups sugar * 2 1/2 cups flour * Dash of all spice * Dash of cinnamon raisin (optional)
METHOD / DIRECTIONS:
Grate sweet potato and add sugar to grated potatoes. Leave for a while - it will spring water from the mixture (so you don’t have to add water at anytime). Mix in flour and add spices and raisin. If the mixture is too thick then you may proceed to add a little water, if the mixture may seem too watery add a little more flour. Spoon some mixture into foil paper. You may be able to make at least five individual Ducuna from the above recipe. Wrap Ducuna and place in boiling water and boil for 45 minutes until they are firm. Unwrap and enjoy (it will be hot). Hope you like it.
The national dish of Antigua and Barbuda is fungie (pronounced as foon-gee) and pepper pot. Fungie is a dish that is similar to the Italian Polenta, and is almost completely made from cornmeal.
Fungie & Pepperpot
For Corn Meal Fungee 4 cups water 2 cups corn meal 1 tsp salt to taste 6 okras, cut into small pieces
For Pepper Pot 2 cloves of garlic, chopped Vegetable oil 4 cloves, cut 2 medium onions, chopped 4 tbsp ketchup 4 tbsp margarine 1 bunch thyme 1 bunch chive 1 lb spinach, chopped 2 cups fresh greenpeas 4 fresh green eddo leaves 1 lb antrobers(eggplant), peeled & cut 1 lb okras, chopped 1/2 lb pumpkin,peeled & cut 1 lb salt beef, chopped 1 lb pig snout(optional), cut--->hahahahaha what! I'm glad this is optional 1 lb green papaw, cut 3 small squash, cut 1 tbsp salt 1 tbsp pepper
Corn Meal Fungee Preparation Place water, okra and salt in a pan. Bring to boil until okras are cooked. Remove half the liquid. Stir with a wooden spoon. The corn meal is mixed to a pasty batter by adding cold water then stirring & mixing this.
Add wet corn meal. Reduce the heat, stir continuously with a wooden spoon until mixture becomes fairly stiff.
When the mixture breaks away cleanly from the pan (i.e it does not stick), the fungee is ready. Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish. Serve hot with Pepper Pot, boiled fish or stew.
Pepper Pot Preparation Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes.
Remove and drain. Heat vegetable cooking oil. Add salt meats. Fry for about 15 minutes, add onions and fresh meats. Fry for another 5 minutes.
Add all vegetables, except peas. Stir. Add just enough water to cover and cook the vegetables till tender. When the vegetables and meat are cooked, add the peas along with all seasonings.
Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick. Serve with okra fungee rolled in butter or margarine.
Antigua’s Fungee is Barbados’ Couscous. If you’re vegetarian or do not eat red meats, you may omit the meats from your preparation. Recipe courtesy of Antigua & Barbuda Board of Tourism.
Oh, also, their flag looks like someone is trying to send a ninja star through the mail. Dope.