The national dish is fungie pronounced foon-gee and pepper pot. Fungie is a dish very similar to the Italian Polenta being made mainly of cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster from Barbuda. Local confectionaries include sugarcake, fudge, raspberry and tamarind stew, and peanut brittle. The various restaurants around the island sell both local and international food.
Lunch might be anything that can be easily bought from a nearby shop, especially a bakery.
Dinner will typically be rice,macaroni or pasta, vegetables/salad, a main course fish, chicken, pork, beef etc. and a side dish like macaroni pie, scalloped potatoes or plantains. Local drinks are mauby, seamoss, tamarind juice, mango juice and coconut water. Adults favour beers and rums, many of which are made locally.
On Saturday be prepared to find many drive-by barbecues at important road crossings all over the island. They are serving rice and chicken, dumplings, soup, and alike. Sometimes they even have a sound system for entertainment.
Sunday is the day when the culture is most reflected in the food. For breakfast one might have saltfish, eggplant, eggs, bacon, sausages, or lettuce. Dinner may include pork, baked chicken, stewed lamb, or turkey, alongside rice prepared in a variety of ways, salads, and a local drink.