There are a variety of crewed and bareboat charters available in the British Virgin Islands offering power and sail options. If our herd moves over the five-person mark as it did in August with a total of ten — including four active kids under the age of 12 — we prefer to go with the 474 power cat from The Moorings. Granted ten was a tad tight, but the four-stateroom, four-head layout is tough to beat. The flybridge is designed for relaxing and enjoying sunset appetizers and stargazing. The Moorings has a new base in Road Town, Tortola, and I can’t stress enough how nice it is to give kids an option to hit the pool while you get the boat sorted. There are two fine restaurants on the property, as well as a refurbished hotel.
Four Secret Anchorages from an Unsympathetic Donald Street
When the author sent a note to noted mariner, author, and Caribbean expert Donald Street over the Christmas holiday complaining about dodging dragging boats and crowds in overflowing anchorages in the British Virgin Islands, Street shot back a to-the-point quip: “George, I have no sympathy for you. If you had on board a copy of my Guide to Puerto Rico, Spanish, U.S. and British Virgin Islands (the only guide that covers the whole area in one volume) and the Scotts’ guide (The Cruising Guide to the Virgin Islands) and you had circled in red all the anchorages I mention that are not in the Scotts’ guide you would have quiet anchorages with no other boats!!!!! Let’s republish my 1969 article in Yachting “Gunkholing in the Caribbean.” Many mentioned are still uncrowded. Here are a few favorite anchorages off the beaten path ...” Looks like we’re going back to the archives. Stay tuned.
■ Bluff Bay, south side of Beef Island
■ Money Bay, Norman Island
■ South side, Peter Island
■ Eustatia Sound, Virgin Gorda
Chicken Roti, BVI style
Every island has its preferred version of the original Trinidad roti. This BVI version is a little less spicey and uses store-bought tortilla as a handy substitute for the original chickpea roti wrap. If you want to go all out, see our recipe for chickpea roti at www.yachtingmagazine.com/bestofbvi.
3 boneless breasts of chicken
1 medium onion, chopped roughly
1 green pepper, chopped roughly
1 large carrot, peeled and sliced thinly
2 large potatoes, peeled and cubed
1 can chicken broth
½ cup water
2 cloves crushed garlic
2 Tbs. curry powder
2-3 tsp. hot sauce
salt and pepper to taste
a handful of fresh chopped parsley
4 large flour tortillas
1 jar mango chutney or fruit salsa
In a large skillet, over medium heat, sauté garlic and onion for two minutes. Add chicken and sauté till cooked but tender. Add green pepper and carrots. Sauté 1-2 minutes. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer until potatoes are very tender and broth has begun to reduce. Add all spices and flavorings to taste.
Cover, turn off, and let stand. The mixture will thicken a little as it cools. When ready to serve, heat the stew to a boil while stirring with a wooden spoon. Warm tortillas, and heap a generous portion of the chicken mixture in the center of the tortilla. Roll into a flat tube with ends folded under. Serve with chutney on top.