*Official name: Antigua and Barbuda *Motto: 'Each Endeavouring. All Achieving' *Capital: St. John's *Official Languages: English *Other Languages: Antiguan Creole *Government: Parliamentary dependency under a constitutional monarchy (United Kingdom) *Area: 170 sq mi *Population: (2014 estimate) 91,295 *Currency: East Caribbean dollar (XCD) *Time Zone: AST *Drives on the: left*International code: AG (data from Wikipedia)
For Antigua and Barbuda, I made papaya pie. Light and fluffy, but as papayas are a more bitter fruit, so it needs a great deal of sugar to sweeten it.
2 tsp lime juice
4 tbsp flour
8 tbsp sugar
4 egg whites
1 store bought pie shell (pre baked per instructions) or use this recipe
3 ripe papayas (the riper the better)
pinch of cinnamon
dash orange extract
1. Line 9 inch pie or tart tin with pie crust, bake per instructions. Once crust is golden brown, remove from oven and lower the oven temperature to 325 degrees F.
2. Peel the papayas and remove the seeds. Medium dice and cook on the stove for 5 minutes to soften. Puree in a blender or with an immersion blender. Add the lime juice, the cinnamon and the orange extract. Mix well.
3. Fold in the flour and 6 tablespoons of the sugar (taste and add more sugar if necessary. You will be adding 2 more tbsp later, so use caution.
4. Beat egg whites until soft peaks form, add 2 tbsp sugar and beat until stiff peaks form. Gently fold the egg whites into the papaya mixture, until well blended, be careful not to collapse the egg whites.
5. Pour the mixture into the pie crust. Bake for 40-45 minutes, until the top center is lightly browned, and the center is only slightly jiggly.