Bermuda Recipes by Type

[catlist id=40]

Bermuda: Cassava Pie Recipe


12 lbs. grated cassava
2 lbs. sugar
8 oz. condensed milk
27 eggs, unbeaten
2 pounds melted butter
3 tablespoons salt
2 teaspoons nutmeg
Brandy – to taste
5 lbs. chicken
2.5 lbs. cubed pork


Put cassava into large bowl. Cover with sugar. Add condensed milk, eggs, butter, salt, nutmeg and brandy. Blend thoroughly. Place half of this mixture in large greased baking pan, making sure there is at least 1.5 inches of batter on the bottom.

Put chicken and pork in a pot, cover with water, and add salt and pepper to taste. Bring to a boil and simmer till meat is just tender. Remove the chicken meat from the bones, and then ladle meats over the cassava batter, adding a little stock. Cover the meat filling with the rest of the batter, leaving a small hole in the center to baste through.

Bake at 350 degrees for 1 hour. Reduce heat to 250 degrees and bake another 3 hours. Baste hourly by pouring stock through the hole in the crust. Cool in the pan and then cover with a damp cloth – this keeps the crust soft. To serve, slice and warm in the oven, or in butter in a frying pan.

Serves: 50 (approx.)

Bermuda: Rum Swizzle


6 ounces cockspur rum
3 ounces Black Seal rum
9 ounces orange juice
12 ounces pineapple juice
Juice of one large lemon
Lots of ice – preferably crushed.


Combine juices and stir. Add rum slowly to taste. Now Swizzle! (That means stir so it’s frothy and well juiced!)

Before serving to guests, test the swizzle (to ensure sufficient rum)

Bermudan Spanish Rice


6 strips bacon
1 onion, minced
1 green bell pepper, minced
2 cups chopped tomatoes and their juices
1/4 cup tomato paste
1 1/2 cups rice, medium grain
1/2 teaspoon dried thyme
2 cups water or chicken stock


Preheat the oven to 350 degrees F. In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces.

In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.

Bermuda: Sweet Potato Casserole Recipe


1 cup packed brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/2 cup (1 stick) melted butter
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1-cup coconut flakes
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup heavy cream (optional)


For the topping, in a bowl combine the brown sugar, nuts, flour and 1/4 cup of the melted butter and stir together with a fork; set aside. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs and vanilla.

If the mixture seems too thick, stir in up to 1/4 cup heavy cream. Spoon into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown.

Makes 6 to 8 servings.

Popular Bermuda Chicken Recipe


4 boneless chicken breast -halves
2 tbs. olive oil
1 shallot or scallion; minced
1 cup dry breadcrumbs
3 tbs. parsley; chopped
1/4 tsp. thyme; or 3/4 tsp. fresh, -minced
1/8 tsp. rosemary; crumbled, or 1/2 -tsp.
1 egg yolk


Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick.

Heat 1-tsp. oil in a heavy nonstick skillet over medium low heat. Sauté, shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside.

Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2-tsp. oil and egg yolk and lightly toss. Heat remaining oil in same skillet over medium high heat. Sauté; chicken 3 minutes per side.

Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick.

Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.

Serves: 1

Bermuda Spinach Salad

6 eggs
1/2 pound bacon
2 pounds spinach, rinsed and chopped
2 3/4 ounces croutons
1/4 cup sliced fresh mushrooms
1 onion, chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

Bermuda Johnny Bread

1/4 cup sugar
1 1/2 cup flour
1/4 tsp salt
2 tsp baking powder
1 egg
1/2 cup milk
2 tbsp butter


Mix sugar, flour, salt, and baking powder. Add egg and milk and mix.
Melt butter in frying pan. Spoon a third of the batter into the pan.
Fry on low heat until brown. Turn and brown the other side. Repeat
twice with the remaining batter. Split bread in half and serve with
plenty of butter and jam.
Servings: 6

Bermuda Onion and Potato Salad

1.2kg red potatoes, peeled
1 large, sweet, Bermuda onion
140g celery, finely sliced
1 large eating apple diced
80ml sweet pickle relish
20 large pimento-stuffed olives, sliced
360ml mayonnaise
2 tsp Dijon mustard
2 tbsp white wine or tarragon vinegar
2 tbsp Steak Sauce
salt and black pepper, to taste


Add the potatoes to a pan of lightly-salted boiling water and cook until tender (about 20 minutes). Drain and set aside to cool then cut into dice.

Quarter the onions then slice as finely as you can. Combine the sliced onions, celery, apples, olives and pickle to a bowl then stir-in the potatoes and toss to combine.

Meanwhile, in a separate bowl, stir together the mayonnaise, vinegar, mustard and steak sauce. Pour over the potato salad mix and toss gently to combine. Season with salt and black pepper then cover and refrigerate for at least 2 hours to chill before serving.


• 1/4 cup mango jam
• 1/4 white rum
• 1 1/4 cup heavy cream
• 6 tbsp. Icing sugar
• Fresh grated nutmeg

Mix the mango jam and rum together until smooth.

Whip the whipped cream until it forms soft peaks, then add the sugar and whip again.

Fold the mango rum mixture gently into the whipped cream.

Fill wine glasses and grate some nutmeg on top.

Chill until ready to serve.

Serve cookies.

Yields: 6 Servings