Eddy’s Jazz Bar and Grill is a fun restaurant and bar located on Main Street in Charlestown Nevis.

You can enjoy your choice of local foods, like chicken curry with rice and peas, burger and chips, lasagna, and my favorite, FISH N’ CHIPS! This place can get pretty busy and bumpin’, so you may want to book in advance for reservations.

The weekend is always fun at Eddy’s, but you can have a blast mid-week as well. On Wednesday nights a DJ plays a mixture of tunes to get everyone movin’ on the dance floor. Young and old alike will get lost in Nevis Island Music.

Eddy’s provides some of the islands friendliest service as well as some Great Fish n’ Chips. Just read what some other visitors have to say about the Nevis Restaurants too. After having some delicious fish n’ chips, I decided I needed it for my Caribbean compilation of recipes, as I love to bring them home with me after every trip to Nevis.

I found a a couple yummy recipes online for this delicious cuisine! One is more healthy than the other. Check them out for yourself.

Here is one from the Waterfront Cafe, Bridgetown, Barbados, called FRIED FLYING FISH & CHIPS. You can find it at Caribbeantravelmag.com.

Here is the healthy one I found online, so I could enjoy this yummy dish while cutting some calories. It is at Goodhousekeeping.com. The picture is below as well. mmmmm mmmmmm

On it’s sister island of St. Kitts, Stone Walls Garden and Bistro offers some scrumptious British Fish & Chips for EC$35.00, on their lunch menu.

This entails beer battered tilapia deep-fried and served with French fries, garden peas and home made tartar sauce. Take a look at their yummy FULL MENU.

Happy Eating!

Nevis Lover ~ Becca Briley

It’s one of the most famous spicy chicken dishes, not only in the Caribbean, but the U.S. as well.

Every time I have enjoyed this mouthwatering dish on Nevis West Indies, I always want the recipe for myself! So, just how do they make it in Nevis?

Get the full recipe HERE!

You will need:

~ 1 tablespoon ground allspice
~ 1 tablespoon dried thyme
~ 1 1/2 teaspoons cayenne pepper
~ 1 1/2 teaspoons fresh ground black pepper
~ 1 1/2 teaspoons ground sage
~ 3/4 teaspoon ground nutmeg
~ 3/4 teaspoon ground cinnamon
~ 2 tablespoons salt
~ 2 tablespoons garlic powder
~ 1 tablespoon sugar
~ 1/4 cup olive oil
~ 1/4 cup soy sauce
~ 3/4 cup white vinegar
~ 1/2 cup orange juice
~ 1 lime, juice of
~ 1 bell pepper, seeded and finely chopped
~ 1 cup onion, chopped
~ 3 green onions, finely chopped
~ 4 chicken breasts (6 to 8 oz each and trimmed of fat)

Cooking directions are pretty simple:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least one hour, longer is better, if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for six to ten minutes on each side or until fully cooked. While grilling, baste with the marinade. YUM YUM!

If you prefer to learn by video, check out this video from Jamaica Travel and Culture.

However you choose to make it, if you are on a Nevis Vacation and would like to visit one of the many rich-ethnic Nevis Restaurants, check out Chevy’s Calypso Beach Bar & Grill! They make some of the BEST!

One of my personal favorites and versions of this dish is BBQ - JERK CHICKEN WINGS! YUUUUMMMMMM!

Nevis Lover ~ Becca Briley

Plan ahead, gather the ingredients and whip up a great meal for your family, Nevis Style.

Here is an idea; for the three-day weekend next week, get family and friends together to enjoy a three course meal. This is a great way to celebrate Whit Sunday and Whit Monday.

So, what can the menu consist of? Try avacodo soup for an appitizer, Rikkita beef as the entree and pineapple cherry cake for dessert. This is sure to put a smile on every face.

Avacodo Soup includes:

-2 ripe, large avocados, or “yard pears”
-4 cups cold chicken stock
-2 tbl freshly squeezed lime juice
-1/4 tsp finely minced Scotch bonnet or habanero pepper
-Kosher or sea salt and freshly ground black pepper to taste
-1 medium sliced tomato for garnish.

Puree the avacodos until smooth in a blender. Add this to the four cups of chicken stock, mixing well. Add in everything else and refrigerate. This is served cold at the Dossie at Pemos Restaurant, but people can heat it up if they wish. Top it off with some freshly cut tomotoes and some sprigs or sprinkles of cilantro. This recipe is alomst too simple.

Not only is it delicious; it’s healthy too! The recipe was obtained from the Dossie at Pemos Restaurant in Nevis, West Indies by another islander. Check out a few other great varied recipes for avacodo soup HERE. You could also look into Pepper soup or Nevis Pumpkin Soup.

Next is the Rikkita Beef recipe. This includes:

-1/2 lb beef or steak
-1 tbsp hot pepper
-3 cloves of garlic
-2 hot peppers finely cut
-1 tsp curry
-1 cup white wine or 1 cup champagne
-1 cup Italian dressing

Put beef or steak with garlic, champagne, and hot peppers in plastic bag to marinate for a few hours. Poke holes before you marinate so meat absorbs flavor. Put in a large pan with curry and hot pepper and marinade. Cook meat until fully cooked. Place meat in bowl and pour Italian dressing on meat and serve.

For Pineapple Cherry Cake, you will need:

-4 cups of white sugar
-1 can chunky pineapple (optional)
-1 can cherry pie filling
-6 cups of flour
-2 cups of butter
-1 tbsp butter
-1 tsp of baking powder
-1 can of sliced of pineapple
-1 small jar of maraschino cherries
-5 eggs
-1 tbsp brown sugar or as needed

Read the DIRECTIONS HERE. This takes a bit more time than the others. However, the time and efforts are well worth it. OR, try the PINEAPPLE RUM AND CHERRY CAKE RECIPE! YUM




Visit the great Nevis Restaurants and get a taste of these as well. The bar and grill owners love their customers, just like good ole Sunshine.




Bonne Appetite Nevis ~ Becca Briley

If you are in or heading to the beautiful Nevis West Indies, where are some hot spots to dine? Well, there are many great places to satisfy your tastebuds!

The Nevis Island natives are always pleased to serve any visitor! They thrive from tourism and customize their menus to please the majority.

I agree with New York Times’ rating on the most popular restaurants for the curious traveler:

Sunshine’sBar & Grill - $$ - Located on Pinney’s Beach, they are known for their fresh caught grilled fish of the day and their signature drink, the “Killer Bee.” It is a very casual, laid back place to grub down. It rates very popular on every list! Especially mine!

Coconut Grove - $$$ - This is French cuisine in Nevis. Located in Nelson’s Spring, you can dine while feeling like you’re in a hut. Here you can enjoy dishes like seafood Napoleon with shrimp and lobster in a Madras curry sauce or sliced flank steak in a Cabernet Sauvignon butter sauce with a side of truffle-laced mashed potatoes.

Four Seasons Dining Room - $$$$ - Located just off Pinney’s Beach, they provide dlicious International cuisine. Of course they would, as this fine dining restaurant is located in the exquisite Four Seasons Resort in Nevis. They have a new menu every night and serve the best of the best.

Miss June’s - $$$$ - Located in Jones Bay, this restaurant is a cozy, lounge like restaurant ran by June Mestier. She serves some great Caribbean cuisine.

The Cooperage - $$$ - Located in the Old Manor Estate in Gingerland, this is also fine dining in a elegant setting. You will be dining in a reconstructed 17th-century building where coopers once made barrels for the sugar mill and the walls are made of stone. You can enjoy steak, lobster, pork and an array of veggies topped of with some yummy cheesecake.

You can also check out some Nevis cuisine from:

Caribbean Kitchen
The Gallipot
Hermitage Plantation
Le Bistro
Montpelier Plantation Inn
Oualie Beach Hotel
Pizza Beach

Most all of these places offer Caribbean beer and some delicious cocktails. They are famous for their rum!

Nevis Lover ~ Becca Briley