The Essence of.....Bermuda An exploration of the world through food and drink

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PROFILE Bermuda is a small island situated in the Atlantic Ocean, located only 650 miles off the coasts of North Carolina. Bermuda used to be and still is actually a British colony. Due to its location not far by the American continent many Bermuda’s dishes are typically American. Most of the ingredients are imported from Canada, United States of America mostly from North and South Carolina. The main ingredient for most Bermudian dishes is fish eaten at any time of the day. Bermuda fish include: Tuna, mahimahi; rockfish, a fragile, sugary, white fish; and wahoo, a thick game fish which is habitually cut into steaks and grilled. Bermuda fish chowder is a highly spiced, thick broth usually served with a dash of sherry pepper sauce and rum. Other than the main ingredient which is fish heads, the cook uses fresh fish, onions, salt pork, tomatoes, and a garden of herbs. Conch chowder is another Bermuda favorite. Aside from the mollusks, it contains celery, onion, tomatoes, potato, salt pork, herbs, and perhaps a dash of cream. Portuguese red bean soup, a local standby, sometimes comes as thick and spicy as Texas chili. It’s certainly a hearty soup, with kidney beans, potato, tomato, onion, garlic, kale, and chunks of ham and sausage. The island of Bermuda is full of tourists, which inevitably contributes to a diverse selection of food offered. Native to the culture of Bermuda are dishes including vegetables, fruit and fish (tuna, rockfish, mahi-mahi and chowder). This variety of foods stems from English and African cultures. More specifically, popular ingredients used in Bermudian cuisine include papaya or “pawpaw”, sweet onion, red and white potatoes, fish chowder and rum cake. Papaya is used as both a vegetable and fruit yielding cheesy casserole. Locals use sweet onions to make onion pie, add red and white potatoes to Sunday Breakfasts and have become famous around the world