Antigua & Barbuda (N. America) 24 August 2024

Antigua & Barbuda are located in the continent of N. America. They have the Atlantic Ocean to the north and east, Venezuela and the Caribbean Sea to the far south, and Puerto Rico to the west.

The capital is Saint John’s.

The official language is English.

The climate is pleasant with temperatures ranging from 77F ~ 90F. There are no rivers and few springs, so they do get droughts even with the rain.

The staple foods are polenta, seasoned rice, eggplant, chicken, pork, plantains, saltfish, lobster, sugar cake, fudge, raspberry and tamarind stew, peanut brittle and so much more (https://en.wikipedia.org/wiki/Antigua_and_Barbuda_cuisine#:~:text=Fungee%20is%20a%20dish%20similar,tamarind%20stew%2C%20and%20peanut%20brittle).

https://www.britannica.com/place/Antigua-and-Barbuda

JERK CHICKEN WITH PINEAPPLE SALSA (https://www.nicolestable.com/post/jerk-chicken-tofu):

• 1 onion, finely chopped
• ½ C scallions, finely chopped
• 2 tsp fresh thyme
• 1 tsp salt
• 2 tsp sugar
• 1 tsp ground pimento (allspice)
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 hot pepper
• 2 cloves of garlic
• 1 tsp ground black pepper
• 3 TBSP soy sauce
• ¼ C cooking oil
• 1 TBSP vinegar (cider or white)

1. Place all the ingredients in a food processor fitted with the steel blade and process until everything is well combined.
2. Rub the spice on one whole pound chicken, pork or tofu.
3. Use the rub sparingly until you’ve figured out how spicy your rub is.
4. Pan fry the meat or tofu until well cooked.
5. Store the leftover marinade in an airtight container for about one month.

Pineapple Salsa:

• ¾ C pineapple, finely diced
• ¼ C red onion, finely chopped
• 2-1/2 tsp fresh lime juice
• 1 jalapeno, finely diced
• ½ C cilantro, coarsely chopped

1. In a medium bowl, combine the pineapple, red onion, jalapeno and lime juice.
2. Toss to combine.
3. Add cilantro, cover, and let flavors combine.

The flavor of the chicken and the salsa were fantastic!!!

PISTACHIO SALAD (https://lilluna.com/pistachio-salad/):

• One 20oz. can crushed pineapple, drained
• One 3oz. package instant pistachio pudding mix
• 8oz. frozen whipped topping, thawed
• ½ package of 10.5oz. miniature marshmallows

1. Combine drained pineapple and dry pistachio pudding mix in a large bowl.
2. Fold in thawed whipped topping and marshmallows.
3. Mix until well combined.
4. Chill in refrigerator before serving.

I put a few extra chopped hazel nuts in this, but it really tasted great before that!!!

KETO PEANUT BRITTLE (https://www.choczero.com/blogs/recipes/keto-peanut-brittle-sugar-free?srsltid=AfmBOoqzV9KI78GKFtJqQHjwv42Zd-CHR9FwC-zlmoLEr3YMHUXsiOF4):

• 24 sugar free caramels (I use ChocZero)
• ¾ C roasted peanuts
• 1 TBSP butter
• 1 TBSP heavy cream
• ½ tsp vanilla
• ½ tsp baking soda

1. Line a cookie sheet with parchment paper. Set aside.
2. In a medium saucepan, melt caramels with butter and heavy cream over low heat, stirring frequently until smooth and well combined.
3. Add in peanuts and cook for 1 minute while stirring.
4. Stir in vanilla and baking soda until fully combined and smooth.
5. Working quickly, spread mixture thin and evenly onto lined cookie sheet using a spatula or back of a spoon.
6. Allow to cool to room temperature, then break into pieces to serve.

This was still setting up, but I used Choc Zero caramels and the flavor of this I admit is really good!!! I would definitely make this meal again!!!