Ingredients:

1 cup dried beans (black eye or kidney)
2 cups rice
4 strips of bacon
1 small Portuguese sausage (chourico), cut in pieces (optional)
1 tomato (chopped)
1 large onion (chopped)
1/4 tsp thyme leaves
2 tsp salt
1/2 tsp pepper
1/4 tsp minced garlic
3 cups water

Directions:

Soak beans in water overnight. Change water, add enough to cover and a bit more. Boil with with garlic until beans are slightly tender. Fry bacon until brown. Add onions and tomato. Add to beans. Now add, rice, sausage and remaining seasonings. Add three cups of boiling water. Simmer until all water has been absorbed.

(Note: I have revised the recipe slightly. Peas and rice can be tricky. If you add too much water you end up with a soggy dish. It’s better to add too little water and add more if you need it rather than ending up with soggy mess. But t his is a good recipe. For a change of pace, you can omit the bacon and sausage and add coconut cream or milk to give your dish a Caribbean flavour. But use kidney beans.)

Tags:

bermuda cassava pie recipe, Bermuda Farine Pie Recipe, bermuda recipes, www bermuda pes rice, food from the bermuda recipies, faraine caribbean food, bermudian recipe black beans, bermuda rice recipes

This is quite a lot: feeds about 6 – 8 so scale it down

Ingredients:

2 cups white rice
3/4 – 1 cup black eye peas, raw
3 tbsp soy sauce
1 tbsp thyme
4.5 cups water
1 tbsp butter
1 medium onion, chopped fine
2 tsp salt
1 tsp pepper

Directions:

Put the peas, soy, water, butter, thyme, salt, pepper, onion, in a pot and bring it to a boil. Cook peas until they are tender enough to eat, approx 15-25 mins, but still firm (this is the trickiest part and you may not get it right immediately).
Add the rice and cook until the water disappears. After you turn off the heat, let it sit for 10 min.

Tags:

bermuda peas and rice recipe

Good served with breakfast.

Ingredients:

1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
3 tbsp vegetable oil
1/3 cup sugar
1 egg, slightly beaten
1/4 cup milk
1 8-inch heavy frying pan

Directions:

Sift flour, baking powder and salt in medium bowl. Add sugar. Add oil and egg and mix well with fork. Add milk gradually, continuing to mix with fork. Batter should be stiff but moist. Place on floured board and knead gently into ball. Roll out in circle to size of pan. Place in hot frying pan. Cook over medium to low flame until brown on both sides (approximately 7 1/2 minutes each side.) Serve hot with lots of butter.

Ingredients:

1 lb. cooked codfish, flaked
3 cups mashed potato
1 egg
1/2 tsp pepper
1 tsp seasoning salt
1/4 tsp thyme
2 tbs chopped parsley
1 small onion, chopped or grated
cooking oil
flour
paprika

Cooking Instructions:

Put mashed potato in a large bowl. Add codfish. Beat egg and add to the bowl. Mix, then add salt, pepper, thyme, onion and parsley. Mix well.
Form mixture into patties. Mix even parts of flour and paprika on a plate. Dust the patties with the mixture and fry until golden brown. Makes about 6+ patties. Also good served in a bun (with mayonnaise, bye!)

Codfish and potatoes is a popular Sunday morning breakfast. This recipe will serve about 3 hungry people.

1 lb. salt codfish (boneless and skinless)
I’ve tried it with whitefish, but it’s not really the same.
If you can only get unsalted cod, add some salt while cooking.
6 medium-sized potatoes (cut in half)

Soak codfish in water overnight, changing water twice. In the morning, boil codfish and potatoes in the same pot until the potatoes are cooked. Serve with a small amount of olive oil poured over the fish.
Codfish and potatoes has two separate sauces, a tomato sauce and an egg sauce. Pour either one over the meal, or place on the side.

To make the tomato sauce:

4 strips of bacon
1 onion (chopped)
16 oz. can of diced tomatoes
Fry bacon until crisp. Remove the pan and crumble. Fry the chopped onions until golden. Add the tomatoes and bacon. This is the basic recipe, and many Bermudians add their own secret blend of spices to taste (thyme is a common one).

To make the egg sauce:

1/4 lb. butter
3 hard-boiled eggs (chopped)
1/2 tsp dried mustard
sherry

Melt butter in a small pot and add chopped egg, dried mustard, and sherry to taste. Serve codfish and potatoes with a plate of ripe bananas, sliced avocado, sliced hard-boiled eggs, and slices of green pepper. When eating, many people mash a bit of the banana and avocado and add it to a forkful of codfish and potatoes. Could also use Worcestershire sauce or Outerbridge’s sherry pepper sauce with the meal.

Farine is dried cassava. It must be soaked before using.

Ingredients:

1 lb farina
1/2 lb butter
6 eggs
1 1/2 cups sugar
1 tbsp salt
3/4 tin evaporated milk (about 9 ounces)
2 lbs cooked chicken
1/2 cup chicken broth

Directions:
Moisten the farine with two cups of water. Let stand for two hours or more. Prepare the same way as the cassava pie. Bake for two hours at 325 degrees F.

Tags:

farine pie, farine pie recipe, bermuda farina pie recipe, farine pie bermuda, where does bermuda get its farine

Ingredients:

1 gallon water
4 oz fresh ginger root
2 lemons
2 cups sugar (brown or white sugar)
1 Tbsp Brewers Yeast (but check with your local brewing shop – the amount of yeast often varies with the type of yeast used)

(Makes approximately 1 gallon)

Instructions:

Peel the ginger and slice into thin slices. Mix the water with the sugar. Add the ginger and the rind from 1 lemon. Boil for 45 minutes. Slice the lemons, add to the boil, and boil for a further 15 minutes. Cool to room temperature. Add yeast and let stand overnight.
Strain off the liquid and bottle in very strong beer bottles. Let stand at room temperature for about 12 -24 hours to carbonate. Place bottles in the fridge or cool place.

**Caution…, this is potent stuff so handle the bottles with care and open very carefully.

Any Bermudian who partakes should know this recipe. Bermuda’s national drink!

1 oz. dark rum
ginger beer

Mix in a 10 oz glass with ice.