BVI Recipes

Coconut Curry Fish on Plantain Wheel

(10-15 servings)

by Chef Brent Lettsome


  • 1 Snapper or fillet of your choice
  • 1 Plantain sliced
  • 4 ounces Cream cheese
  • 2 tbsp Curry season to taste
  • ½ Roasted Red pepper
  • 8ozs Coconut milk
  • 1 sprig of Thyme


Peel and slice plantain 1/2 inch round diameter and boil for about 5 to 7 mins. Drain and set aside.
Rub red bell pepper with a touch of olive oil and on a grill pan Roast half the pepper.
Peel the skin of the pepper.
Season fish with salt and pepper to taste. Then sear each side for 3-4 mins until cooked or golden brown.
Blend roasted pepper, fish, cream cheese, coconut milk and thyme in a food processor. Season with the curry. Add more curry, salt and pepper to your taste.
Use a piping bag to decorate the plantain with the fish mix and garnish the top with micro greens.

Johnny Cakes

by Chef Brent Lettsome


  • 3 ½ cups flour
  • ½ cup cornmeal (optional)
  • 2 ½ tbs baking powder
  • 1 ½ tsp salt
  • ¼ cup brown sugar
  • ½ cup water
  • 1 cup milk
  • 2 tbs oil
  • ½ tb Crisco (butter can be used)
  • Oil for frying

Blend the flour, sugar, salt, baking powder and Crisco/butter until the mixture resembles crumbs
Shape into golf ball sized rounds and flatten to disks
Heat a small quantity of oil in a frying pan and fry the dough until golden
Enjoy while you plan your next visit to the British Virgin Islands.

Pusser’s Painkiller

by Pusser’s Rum


  • 2 oz. (50 ml) Pusser’s Rum
  • 4 oz. (120 ml) Pineapple Juice
  • 1 oz. (25ml) Orange Juice
  • 1 oz. (25 ml) Cream of Coconut
  • Freshly Grated Nutmeg

Add liquid ingredients to a cocktail shaker and shake vigorously.
Pour into big glass or goblet filled with ice.
Add/grated fresh nutmeg on top.
Optional garnish; orange or pineapple slice.

Cane Buzz

by Everson Rawlins


  • 2 part Cane Rum (Callwood’s Rum Distillery/Arundel Rum)
  • 1 part Cane Syrup
  • 1 oz.Lime Juice
  • 1 fresh Passion Fruit
  • 1 part Lavender Tea Syrup
  • Top off with still water

In a cocktail shaker, add ingredients with ice and shake.
Strain over ice.
Garnish with a lime peel.


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