The world of travel may have changed, but one thing hasn’t: a luxury villa remains one of the ultimate vacations to take in the Caribbean. 

And today, a villa getaway is that much more alluring: you have the built-in privacy, comfort and, well, all the social distancing you want. 

And while Caribbean destinations have begun reopening their borders to tourism, it’s the US Virgin Islands that is the easiest and best villa destination in the region right now. (Here’s more on the USVI’s recent reopening)

And within the USVI, the crown jewel of villa vacations is the island of St John, a quick ferry ride from nearby St Thomas. 

Two-thirds of the island of St John is a national park, making it one of the most naturally beautiful islands in the region, says Stiles Bennet, president and CMO of WIMCO Villas. 

“Development within the park is prohibited, so much of the island is wild and pristine,” Bennet tells Caribbean Journal. “There is excellent snorkeling right off shore of several beaches, and you can arrnage scuba or snorketing outings to nearby reefs through one of several companies on the island. Another point of interest is the charming village of Cruz Bay, known for colorful pedestrian friendly streets, with an interesting selection of bars, restaurant and shops.”

So if you want to take a villa vacation to St John, how do you do it? 

The major airlines have resumed many of their flights to the USVI’s hub of St. Thomas. 

Take a short taxi to the ferry dock in Red Hook, board a 20-minute ferry and you’re in the beach town of Cruz Bay. 

If you’re looking for more privacy, you can also hire a private boat charter, Bennet says. And of course, travelers can fly private to St Thomas, too. 

“Leaving the docks by the airport is actually a shorter route than going from Red Hook.” he says. 

And then there are the other questions travelers now have in the world of COVID-19. 

Can the villa be stocked to avoid having to go shopping? Yes, Bennet says, meaning you can ask your villa rental agency to either pre-stock the villa or fill out a shopping list, with a small delivery fee added. 

Villas are now asked to try and clean when the guests are not inside the villa. 

“That’s the best option for everyone,” Bennet says. “Extra attention is now paid to wiping down and disinfecting all surfaces, limiting contact with a client’s personal items such as toiletries, and airing the house out thoroughly between stays. When any service provider is in the villa, be it a house keeper or private chef or anyone else, they will wear a mask.”

So where to stay?

There’a range of options among St John villas. 

For the a more affordable option, try Villa Blue Tang, a two-bedroom retreat in Great Cruz Bay a few minutes from the beach and terrific eateries. 

And for something more luxurious, there’s Villa Island Girl, a four-bedroom stunner near Coral Bay, with spectacular views of the bay and some incredible sunrises, too. 

And for the ultra-luxe option, there’s Villa Limetree, set on Peter Bay, a brand-new villa with Mediterranean flair and a breathtaking pool deck and hot tub. 

For more, visit WIMCO. 

— CJ

The post How to Take a Villa Vacation in St John Right Now appeared first on Caribbean Journal.

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The latest Caribbean Photo comes from Caribbean Journal reader Joe Lavin, who sent in this lovely shot of Coki Beach in St Thomas, USVI. 

Have you taken a great photo in the Caribbean?

Send it to news@caribjournal.com with CPOTW in the subject line, including your first and last name and the location of the photo. 

It could be the next Caribbean Photo of the Week!

— CJ

The post Caribbean Photo of the Week: Coki Beach in St Thomas appeared first on Caribbean Journal.

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After a totally unexpected trip to Israel, my taste buds came home alive and well used from all the amazing dishes I experienced during my visit. I have a new appreciation for meatless dishes and a new level of respect for the use of fresh herbs and spices, which is the focus of most dishes there.

One particular dish that stood out for me because of its simplicity versus flavor reward was one called shakshuka; a very unassuming dish with eggs and fresh herbs as the star of the show. It can be had for any meal period, but most often at breakfast, similar to how ackee is eaten in Jamaica. That fact makes it a welcome addition at the table at any time and can be prepared pretty quickly and is always sure to impress.

This is one of those dishes where the finished product adds up to way more than the sum of its parts. A few obscure ingredients such as za’atar and sumac, and/or harissa are great, but not necessary to hit a home run.

INGREDIENTS

• 3 tablespoons Coconut Oil
• ½ a large Onion, diced
• 1 large red Bell pepper, quartered and sliced crosswise into ¼-inch thick strips
• 1 large Garlic clove, peeled and thinly sliced
• ¾ teaspoon Sweet Paprika
• 1 tbsp Sumac
• ¼ teaspoon fine Sea Salt
• 1 (18-ounce) can whole peeled Tomatoes
• 1 tablespoon Harissa (can substitute scotch bonnet pepper sauce, just use much LESS)
• 4 – 6 fresh farm Eggs
• 1 tablespoon Za’atar
• Fresh Cilantro or Shadow Benny leaves, chopped for garnish
• Fresh curly leaf Parsley, chopped for garnish

• Lime wedges, for serving
• Boiled green Bananas

METHOD:

1. In a 10-inch non-reactive skillet with a tight-fitting lid, heat the coconut oil over medium heat. Add the onion, bell pepper, garlic and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, 8-10 minutes. Stir in the sumac and paprika and cook for 30 seconds. Add the salt, tomatoes and harissa. Bring to a low simmer and cook, stirring occasionally, using the kitchen spoon to break up tomatoes into smaller pieces until thickened to a stew-like consistency, 10-20 minutes. Taste, adding more salt if needed.
2. Use the spoon to make 4-6 shallow wells in the stew, then crack open eggs in the wells. Cover the pan and return to a bare simmer. Cook until the eggs are gently set, 5-10 minutes. Serve the shakshuka topped with cilantro and parsley, a squeeze of lime juice, a sprinkle of za’atar, with boiled green bananas on the side. Serve immediately

Nigel Spence, a Culinary Institute of America alumnus, was born in Kingston, Jamaica. Nigel freelanced at the Television Food Network for 3 years where he worked with culinary luminaries such as Bobby Flay and Emeril Lagasse. Chef Spence has appeared twice on Throwdown with Bobby Flay where he emerged the victor in cook offs against the Food Network star and was featured on CBS when he appeared on Tony’s Table as well as ABC’s Neighborhood Eats, NBC’s The Today Show , Sirius’ Everyday Living with Martha Stewart and TVFN’s Chopped. The acclaimed and New York Times-reviewed Ripe Kitchen and Bar is Mr Spence’s first entrepreneurial endeavor.

The post Nigel Spence: How to Make Shakshuka, Jamaican Style appeared first on Caribbean Journal.

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