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Wadadli Eats
Manage episode 328090483 series 3292545
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Welcome to Wadadli Eats, our episode about the amazing food you can try when you visit Antigua and Barbuda.
They say food is the way to a person’s heart. But it’s also the fastest and best way to experience a local culture. Especially when that food is as fresh and tasty as Antigua and Barbuda’s delicious cuisine.
The food of Antigua and Barbuda is innovative too. Local chef, musician and artist, Nkoye Zifah tells us how he mixes traditional Antiguan ingredients, molecular cooking and the visual arts to create truly unique dishes.
Bert Kirshner at Papa Zouk explains why a hearty red snapper is still the king of local Antiguan cuisine.
Nicole Arthurton Dennis from Nicole's Table talks us through Antigua and Barbuda’s national dish and how you can make it at home.
Marco Festini explains how he is bringing Michelin-star standards to the all-inclusive menu at the Hammock Cove Resort.
Alex Grimly from Sheer Rocks reveals how Antigua’s natural beauty elevates the dishes served at his spectacular cliff top restaurant and bar.
Elaine, a roadside pineapple seller, tells us what makes the Antiguan Black the best pineapple in the world.
And Deverel Forde explains why no meal in Antigua and Barbuda is complete without a dash of the local hot pepper sauce.
But we start with Tiffany Azille from Eat 'n Lime tours. She’s taking us on a magical foodie tour of the capital, St John’s.
I hope you’ve brought your appetite!
Links:
The official Antigua and Barbuda tourism authority website: visitantiguabarbuda.com.
Learn more about Peter at his personal website: petermoore.net.
Book your foodie tour with Tiffany Azille at Eat ‘n Lime Tours.
Discover more about Nkoye Zifah’s private chef service, Kitchen Island Cuisine, and his extraordinary music.
Book a table at Papa Zouk.
Learn how to cook Antiguan cuisine at Nicole’s Table.
Everything you need to know about Marco Festini and the Lighthouse restaurant at the Hammock Cove Resort.
Book your nook at Sheer Rocks.
Order your Fordu pepper sauce directly from Deverel Forde at deverell.forde@gmail.com.
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