Bermuda is an archipelago (a large group or chain of islands) consisting of seven main islands and about 130 smaller islands. A British overseas territory in the North Atlantic Ocean, the Islands of the Bermuda are located approximately 1000 miles northeast of Miami Florida.

The uninhabited island was discovered around the year 1505, some 500 years ago, by Spanish explorer, Juan de Bermudez, after whom the islands are named. While the discovery was made there was no attempt to land or settle the islands until 1609.

In 1609 nine ships owned by the Virginia Company of London leave England with more colonists and supplies for the settlement of Jamestown, Virginia. The fleet is commanded by Sir George Somers whose ship is separated from the fleet during a storm at sea. The ship becomes lodged on one of Bermuda’s reefs. The crew and colonists are able to make it to shore.

Somers and his crew build 2 new ships. He leaves men on the island to claim it for the British and sets out for Virginia. Upon his arrival he discovers a Jamestown on the verge of collapse. The supplies brought from Bermuda ultimately save the colonists in Jamestown. Somers never makes it back to Bermuda as he falls ill and dies, however the islands are referred to for some time as the Somers Islands.

Around 1612 The Virginia Company sends new settlers to Bermuda and claims the island. They begin construction on the, then capital, of St. George, but eventually the Virginia Company sells the island to the Bermuda Company. By 1684 the British government takes control of the islands from the Bermuda Company and the islands become a British colony. Today, the islands are still a British Overseas Territory but with a great deal of autonomy.

The economy of Bermuda relies heavily upon tourism and is also a very successful offshore financial center. Because the islands are of volcanic origin, surrounding them by many underwater coral reefs many ships have wrecked off the islands, making diving not only a recreational sport, but for some a career.

One of the most fascinating mysteries in history is that of the Bermuda triangle, which falls between Bermuda, Puerto Rico and Florida. It has long been believed that the Bermuda Triangle is the site where a number of mysterious plane and boat incidents have occurred. However, the Bermuda Triangle is a part of a heavily used shipping lane. It is suggested by some scholars that incidents were once exaggerated and that perhaps nothing more than bad weather and human error, similar to those in other parts of the ocean, are the culprit. It is quite possible that the debate will go on forever as to whether or not there are mysterious forces at play or if there are logical explanations for the disappearances.

Bermuda’s make up is diverse. Because of the slave trade (introduced in Bermuda in 1616) the population of the islands is about 55% black, about 34% white and 7% mixed (2000 census). The official language is English while Portuguese is also spoken. More than 50% of the population is protestant and 15% is Roman Catholic, making Christianity the primary religion.

Bermudan cuisine benefits from its diverse population and tropical location. Loquat jam, Rum Swizzle, Conch Chowder, Hoppin’ John and Glass Candy are just a few of the recipes that caught our eye. However, we chose a dish that we felt could be quite useful for any day of the week: Kedgeree.

Kedgeree probably originated in India from a dish known as khichri. Because of the British presence in Inida it is thought that khichri (kedgeree) was brought back to the British Isles and adapted for local taste and available food. The dish found its way to Bermuda and was adapted to suit island life. Kedgeree is a traditional British breakfast dish made from curried rice, smoked fish, and boiled eggs, parsley and lemon juice.

Kedgeree

Ingredients

1 -2 cup cooked flaked fish (we used smoked salmon)
4 cups cooked white rice, hot
4 -6 hard-boiled eggs, finely chopped or cut in half
salt, to taste
pepper, to taste
garlic, minced, to taste
chopped parsley, to taste
light cream, to taste
butter, to taste

Directions

1. Mix first 7 ingredients together thoroughly.
2. Add the cream and butter to taste and to achieve the moisture level you desire.
3. This dish can be served hot, directly after mixing the ingredients or it can be chilled and served cold, but if doing so omit the butter and add a little more cream.

Photography Data:
Featured Photographer
Martin Turzak
ApertureFNumber: f/8.0
Make: NIKON CORPORATION
Model: NIKON D80
ExposureTime: 1/4
FNumber: 8/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 30/10
MeteringMode: 5
LightSource: 0
Flash: 31
FocalLength: 1050/10

Belize lies on the eastern or Caribbean coast of Central America and is bordered by Mexico to the north and (partly) to the west. The remainder of the west and the south of Belize is bordered by Guatemala. Belize is the least populated country in Central America.

Belize is a diverse society that was the only nation in the region with a British colonial heritage that also has cultural ties to the Caribbean and Latin American countries. Territorial disputes between the United Kingdom and Guatemala held up Belize’s independence until 1981.

The history of Belize predates European influence as it was originally populated by the Amerindians (Caribs, Arawaks and Mayas). Mayan civilization spread from the Yucatan Peninsula, to the north, down to Belize. Mayan civilization flourish in Belize from around 200-800AD and begins to decline in the late 800’s to 1000AD. The first Europeans arrived in 1511 when shipwrecked Spanish sailors found themselves in what is now Belize. Interestingly, one of the sailors married into a noble Mayan family and his children became the first Mestizos (Amerindian-European Ethnicity). Despite attempts, the Spanish were unable to defeat the Maya in the 1530’s and subsequently had difficulty settling the region; however the Spanish Crown did claim it.

In the 1660 Bartholomew Sharpe, a famous British pirate makes Belize his base of operations and begins to harvest the valuable logwood tree whose sapwood was used in Europe to dye clothing. By the 1700’s mahogany became a valuable commodity and was exported. More English would settle the area as a result. The Spanish permitted the British to occupy the area in exchange for an end to piracy.

As the saying goes, possession is 9/10ths the law. With the British colonizing Belize it was difficult for the Spanish to maintain control. The British finally appointed a superintendent over the region in the late 1700’s. Spain began many attempts to forcefully gain control over Belize. These were unsuccessful and ended on September 10, 1798 when the British forced the Spanish back in a battle known as the Battle of St. George’s Caye.

The British sent the first official representative to the area in the late 18th century but Belize was not formally termed the Colony of British Honduras until 1840. It became a Crown Colony in 1862. However, by 1964, several constitutional changes were enacted allowing for a full internal self-government. By 1973 the official name of the territory was changed from British Honduras to Belize.

Belize is a melting pot of many ethnicities such as Mayan, Kriols, Garifuna and Mestizos. Populated by Belize is a multi-ethnic country and is occupied by a number of ethnic groups such as Mayans, Mennonites, Kriols, Garifuna, Spanish and Mestizo. The official language of Belize is English, but Spanish is also commonly used.

With such an interesting ethnic mix the cuisine of Belize is naturally just as varied. It is difficult to nail down one definitive Belizean food. Caribbean, Mexican, African, Spanish and Mayan influences can all be found in Belizean dishes.

Rice and beans, stew chicken, Johnny cakes and dukunu are just a pittance of Belizean staples. Naturally, seafood is predominant and extremely fresh. The popularity of the seaweed shake caught our attention; however we could not find a particular recipe for it, only that it included dried, natural seaweed, condensed and evaporated milk, cinnamon, nutmeg, vanilla and ice. With those ingredients even seaweed tastes good and if you are wondering, the shake is not green.

With the availability of fresh seafood ceviche is a very popular dish. It is cool and refreshing in the hot climate and it does not require traditional cooking. Instead the fish is “cooked” by marinating in lime juice. Belizean ceviche can be made from fish, conch, and lobster, whatever is available. This ceviche may keep the cook cool by not requiring the use of a stove, but it may heat up the diner as it contains habanero peppers and Marie Sharp’s Habanero sauce (a Belizean hot sauce). Check out the How to Video below.

Photography Tips

1. How to blur the background of your photos by switching your camera to Aperture Priority, Nikon uses a dial switched to “A”. Zoom in, choose the lowest F-number. This not only works with portraits but any subject. AV For Cannon users.

Kitchen Finds

1. Rachael Ray Dinnerware Curly-Q Dinnerware Set, 16-Piece, Green
2. Bodum Bistro 34-Ounce Electric Water Kettle in orange
3. Rachael Ray Stoneware 1-Quart and 2-1/4-Quart Oval Bubble & Brown Baker Set, Orange
4. DII Pink Cosmo Printed Damask Oven Mitt and Potholder Set
5. DII Coastal Seaside Greens Fringed Placemat, Set of 6
6. Bormioli Rocco Sorgente Water Glass, Set of 6, Orange
7. Casabella Scrubby Sponges, 3-Pack, Pink

Belizean Ceviche

Ingredients

One pound, diced conch fillet, lobster, shrimp (any one or combination)
¼ cup diced onion
1 ½ cup chopped, fresh tomato
¼ cup chopped green pepper
¼ cup chopped cucumber (optional)
½ cup minced, fresh cilantro
1 cup, fresh squeezed key lime juice
½ cup chopped habanero pepper
Marie Sharp’s Habanero sauce (optional)

Directions

1. Place fish in a large bowl and cover with cool water, washing it and rinsing in a colander.
2. While fish is draining in the colander, wash the large bowl.
3. Dice the fish and place in the large bowl.
4. Add the onion, tomato, green pepper, cucumber, cilantro and lime juice and habanero pepper mix well and refrigerate to “cook”. The fish will turn white as it “cooks”, which will take between 20-30 minutes. Do not let it sit longer.
5. Add the Habanero sauce to taste and enjoy!

Featured Video
Ceviche Recie by Ruben Guerra in San Pedro Town, Belize

Photography Data

Guest Photographer: Maris

On a cold winter night, when you have guests visiting, this is the perfect meal to linger around the table eating. With your family and guests seated at the table, red wine poured in their glasses, hardy Italian bread sliced and at the waiting your diners will ooh and ahh as you approach the table with a steaming hot platter of spicy, seafood fra diavolo.

Incidentally, Fra diavolo (literally “brother devil”) was the nickname given to Michele Pezza (April 7, 1771–November 11, 1806), a famous Neapolitan guerrilla leader who resisted the French occupation of Naples. Pezza’s nickname was given to him when he was a child.

According to local custom, when youngsters recovered from an illness they were dressed as monks for a procession in honor of St. Francis of Paola, patron saint of sick children. On one such occasion young Pezza, who was not well behaved, was called “fra diavolo”. Pezza’s early years were quite telling and the nickname suited this tough, guerrilla leader who was renowned for his diabolical ways.

Seafood Fra Diavolo

Ingredients

1 pound linguine (or spaghetti)
1 table spoon olive oil
1 tablespoon salt
3-4 cups marinara Sauce (see below)
1 tablespoon crushed red pepper
1 dozen little neck clams*
1 dozen mussels
¾ pound uncooked, shrimp*
1 pound large scallops
1 pound cod

If you are using the clams and the mussels use ½ dozen of each. If you are using only one or the other use a full 1 dozen. If using the shrimp cut, in half, the amount of cod or scallops. We only used mussels, scallops and cod.

Directions

1. Bring a large 1-gallon pot of water to a boil, add the salt to the pot and drop in pasta. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, and then set aside.

2. As the pasta cooks, set a large sauté pan over medium heat. Add the marinara and the crushed red pepper. Bring sauce to a low simmer, add the scallops and cod (and if using, the shrimp). When cooked, with a slotted spoon, remove to a plate to avoid over cooking. Add the mussels (and/or clams), let cook for about 5 minutes or until they open. Add the scallops and cod back into the pan. Cover and let cook for an additional 3 minutes.

3. To serve place the pasta on a large platter. Pour the seafood mixture over the pasta.
Serve immediately.

Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
Freshly ground black pepper to taste
4 large cans tomato puree
½ cup dry red wine

Directions

1. In a large pot, over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour.

On a cold winter night, when you have guests visiting, this is the perfect meal to linger around the table eating. With your family and guests seated at the table, red wine poured in their glasses, hardy Italian bread sliced and at the waiting your diners will ooh and ahh as you approach the table with a steaming hot platter of spicy, seafood fra diavolo.

Incidentally, Fra diavolo (literally “brother devil”) was the nickname given to Michele Pezza (April 7, 1771–November 11, 1806), a famous Neapolitan guerrilla leader who resisted the French occupation of Naples. Pezza’s nickname was given to him when he was a child.

According to local custom, when youngsters recovered from an illness they were dressed as monks for a procession in honor of St. Francis of Paola, patron saint of sick children. On one such occasion young Pezza, who was not well behaved, was called “fra diavolo”. Pezza’s early years were quite telling and the nickname suited this tough, guerrilla leader who was renowned for his diabolical ways.

Seafood Fra Diavolo

Ingredients

1 pound linguine (or spaghetti)
1 table spoon olive oil
1 tablespoon salt
3-4 cups marinara Sauce (see below)
1 tablespoon crushed red pepper
1 dozen little neck clams*
1 dozen mussels
¾ pound uncooked, shrimp*
1 pound large scallops
1 pound cod

If you are using the clams and the mussels use ½ dozen of each. If you are using only one or the other use a full 1 dozen. If using the shrimp cut, in half, the amount of cod or scallops. We only used mussels, scallops and cod.

Directions

1. Bring a large 1-gallon pot of water to a boil, add the salt to the pot and drop in pasta. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, and then set aside.

2. As the pasta cooks, set a large sauté pan over medium heat. Add the marinara and the crushed red pepper. Bring sauce to a low simmer, add the scallops and cod (and if using, the shrimp). When cooked, with a slotted spoon, remove to a plate to avoid over cooking. Add the mussels (and/or clams), let cook for about 5 minutes or until they open. Add the scallops and cod back into the pan. Cover and let cook for an additional 3 minutes.

3. To serve place the pasta on a large platter. Pour the seafood mixture over the pasta.
Serve immediately.

Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
Freshly ground black pepper to taste
4 large cans tomato puree
½ cup dry red wine

Directions

1. In a large pot, over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour.