Аннотация к книге "Cuisine of Antigua and Barbuda"
High Quality Content by WIKIPEDIA articles! The national dish of Antigua and Barbuda is fungie (pronounced "foon-jee") and pepper pot. Fungie is a dish very similar to the Italian Polenta, and is almost completely made from cornmeal. Other local dishes include ducana, season rice, Saltfish and lobster (from Barbuda). There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.Although these foods are indigenous to Antigua and Barbuda and...
High Quality Content by WIKIPEDIA articles! The national dish of Antigua and Barbuda is fungie (pronounced "foon-jee") and pepper pot. Fungie is a dish very similar to the Italian Polenta, and is almost completely made from cornmeal. Other local dishes include ducana, season rice, Saltfish and lobster (from Barbuda). There are also local confectionaries which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.Although these foods are indigenous to Antigua and Barbuda and to some other Caribbean countries, the local diet has diversified and now include the local dishes of Jamaica (e.g. jerk pork), Guyana (e.g. Roti) and other Caribbean countries. Chinese restaurants have also begun to become more mainstream. The supermarkets sell a wide variety of food, from American to Italian. Meals also vary depending on social class.Lunches here typically include a starch, like rice/macaroni/pasta, vegetables/salad, an entree (fish, chicken, pork, beef etc.) and a side dish like macaroni pie, scalloped potatoes or plantains.
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Издательство:
Вильямс/Диалектика
Дата выхода: февраль 2018
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