Bermudan

Bermudian cooking is the food of the small British Overseas Territory in the North Atlantic — ~1,000 km off the coast of North Carolina, not geographically Caribbean despite cultural overlap. The cuisine reflects centuries of British colonial trade-route status: Indian curry from the East India route, salt cod from the Newfoundland fisheries, sweet potato and cassava from the Caribbean, and the locally-developed Bermuda onion. The national dish is Bermuda fish chowder — rockfish heads and frames boiled into a long-cooked dark thick spicy broth with tomato, onion, and aromatics, finished at the table with a splash of Gosling's black rum and Outerbridge's sherry-pepper rum. Codfish and potatoes — salt cod with potatoes, hard-boiled egg, banana, and tomato sauce — is the traditional Sunday breakfast. Cassava pie (Christmas-only savory pie of grated cassava, chicken, and pork) is the celebration centerpiece. Bermuda onion pie celebrates the famous sweet onion that gave 19th-century islanders the nickname 'Onions'. The rum swizzle, invented at the Swizzle Inn (1932), is the national cocktail.