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Papua New GuineaFlavors · Bermuda
The traditional Sunday breakfast in Bermuda: salted cod cooked, potatoes, onion, banana, a boiled egg and avocado on the same plate, with tomato sauce or melted butter with onion on top.
Traditional dish from Bermuda
Also known as: Codfish breakfast, Bermuda codfish breakfast, Sunday codfish breakfast
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Codfish and potatoes — Bermuda
In Bermuda, Sunday morning is codfish and potatoes time, the salted-cod breakfast. The dish brings together salted cod, rinsed and cooked in water or steam, boiled potatoes and onion. On the side are slices of banana, a boiled egg and slices of avocado. The mix of salty, sweet and creamy on the same plate is what defines the recipe.
On top, each person chooses the sauce: tomato with onion, richer, or melted butter with onion. It’s a hearty dish, served at home, and some local restaurants offer it on weekends.
Salted cod has been part of Bermudian cooking since colonial times. Recipes arrived with the different peoples who formed the islands, and the dried fish, which kept for a long time, became the basis of everyday dishes. Banana and avocado, for their part, add the islands’ touch.
Codfish and potatoes also appears on special dates, like Good Friday and Easter Sunday. Leftover cod and potatoes often become codfish cakes, the fried patties eaten the following week and especially on Good Friday.
Bermuda
Traditional Sunday breakfast in homes across Bermuda.
Salted cod, potatoes, onion, banana, a boiled egg and avocado; tomato with onion sauce or butter with onion sauce.
All on the same plate, with the sauce over the cod and potatoes; banana and avocado served in slices.
Sunday breakfast; also on Good Friday and Easter Sunday.
Your questions
Salted cooked cod, potatoes, onion, banana, a boiled egg and avocado, with tomato or butter with onion sauce on top.
It’s the traditional Sunday breakfast. It also appears on Good Friday and Easter Sunday.
It’s the traditional way to serve it: banana and avocado accompany the salted cod and potatoes, balancing the salty with sweet and creamy.
Flavors of Bermuda
The Bermudian Christmas pie: a dense dough made from grated cassava with butter, eggs, sugar and spices, baked slowly with a filling of chicken, pork or both. Sweet and savory at the same time, it is eaten hot or cold during the holidays.
Codfish cakes made with mashed potato, onion and herbs, fried until golden. They are eaten year-round, and on Good Friday they’re served inside hot cross buns, the sweet spiced rolls marked with a cross, while kites fill the islands’ skies.
Dark rum poured over ginger beer with ice in a tall glass, garnished with a slice of lime. The rum floats on top as a dark cloud, which gives the drink its name. Called the national drink of Bermuda, it is a trademark of the Gosling family, who require their Black Seal rum in the recipe.
Fish soup with tomato, potato, onion, carrot, bell pepper and celery, seasoned and slowly cooked. It is considered Bermuda’s national dish, and at the table each person adds dark rum and sherry-pepper sauce.
Fried seasoned fish fillets with tartar sauce, served between raisin bread slices. If ordered “the works,” it comes with lettuce, tomato, grilled onion, cheese, hot sauce and coleslaw. Served across the island at kiosks and restaurants.
Cocktail of dark and gold rum with orange and pineapple juices, lime, falernum and bitters, shaken in a pitcher until foamy, coral in color.
