My Global Food Challenge

Antigua and Barbuda (2)

Red Snapper and Green Fig Water (Antigua)

Sous Chef Burdette ‘Eggs’ Martin, Curtain Bluff Resort

Yield:  4 Servings


Snapper and Seasonings

6 red snapper fillets
2 tbsp vegetable oil
1 red and 1 green sweet pepper, sliced
1 onion, sliced
1 garlic glove crushed
2 bay leaves
1 tbsp fresh thyme leaves
Salt & black pepper to taste


1 cup flour
½ tbsp butter
1 tsp baking powder
Pinch salt
Cold water to make dough

Green Bananas

6 green banana fingers
2 cups water
1 teaspoon salt
1 teaspoon oil

To Finish

1 ½ liters water
1 tbsp lime juice


Fish and Seasoning:

Wash and season fish fillets. Heat a skillet with vegetable oil over high heat. Add fish and quickly brown each side. Remove from pan and set aside. Add more oil to the skillet if needed, and then over a medium heat add all remaining ingredients and sauté for approx. 1 minute. Stir continuously. Do not brown. Cover skillet tightly, and allow to sweat over a low heat for 3 minutes. Set aside. Method


Place all dry ingredients in a bowl and rub butter and flour together until mixture looks like small peas. Slowly add enough water to knead into a stiff dough. Pull off small 2 inch sections of dough and roll into balls. Set aside dumpling balls.


Bring salted water to boil in a pan. Add oil. Top and tail the bananas. Score the length of the skin to allow the flesh to expand whilst cooking. Add the bananas to the boiling water. Cook for 15 minutes. Remove and place in cold water. Peel off skin and slice bananas into 2 inch pieces. Set aside.

To Finish:

Bring 1½ liters salted water to boil in a stockpot. Add the dumplings and sautéed seasoning and reduce heat. Add the fish and simmer for 15 minutes. Add lime juice. Add the banana pieces and let cook for a further 5 minutes. Remove from heat and serve.

Link to My Post on Antigua and Barbuda:

Cuisine:  Antiguan

Main Ingredient:  Red Snapper

Antigua Black Pineapple stuffed with Passion Fruit Sorbet (Antigua and Barbuda)

Head Pastry Chef Mark Smith, Curtain Bluff Resort

Yield:  2 Servings



6 local passion fruits
Juice of 1 fresh lime
1 tsp lime zest
2 pints water
12 oz sugar
2 egg whites

Pineapple Shells

1 medium Antigua Black Pineapple
2 fresh strawberries
6 fresh raspberries
4 fl oz raspberry sauce


Remove the pulp from the passion fruits and strain.  Set aside.  Place water, sugar and lime zest into a heavy saucepan.  Bring to the boil and simmer for 5 minutes.  Allow to cool. Add the egg whites, lime juice and passion fruit pulp.  Churn in an ice cream maker and then freeze in a container.

Pineapple Shells: Wash the pineapple and cut in half lengthways.  Remove the core and then scoop out the flesh. Dice the flesh and reserve. Fill the empty shell halves with sorbet.  Garnish each half with diced pineapple, strawberries and raspberries. Drizzle raspberry sauce on serving plate.

Link to My Post on Antigua and Barbuda:

Cuisine:  Antiguan

Main Ingredient:  Dessert/Pineapple

File:Antigua and Barbuda in North America (-mini map -rivers).svg

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