Fresh fish served with a mango salsa… sound divine?
This is just one of the mouth-watering dishes that Chef Mhende serves up at Bohio Dive Resort’s Guanahani Restaurant & Bar. Turks and Caicos dining has never tasted so good!
Chef Jorika Mhende joined Bohio in 2007 and is a South African native, graduating from Pretoria Technikon in 1986. Jorika has had years of experience in cooking for African hunting camps, and now she’s learned how to take local food and make it “smart.”
She’s made quite an impression on the island. Locals and visitors seem to be bowled over by her culinary genius…
Kimberly H, from New York City, said, “The chef was wonderful & I was pleasantly surprised by the gourmet meal options! Breakfast buffet and two different lunch choices each day came with package.” While Christian P, from Oslo, Norway, noted that, “Most restaurants in the Caribbean don’t offer much variety. But the food at Bohio is outstanding and very diverse thanks to the talented Chef, Jorika.”
Chef Mhende lays claims to a broad range of specialties. She boasts skills in mastering world-class cuisine from various countries. Her Pad Thai is incredible and the locals consider her restaurant among Grand Turk’s very best. Her fans love the fact that her menu changes daily and there’s not a day goes by without there being a delicious addition or special up for grabs.
She knows the traditional recipes for Fish and Grits, a breakfast dish served with buttery grits, a local favorite and as much as you’d hope, she’ll never give away the secret sauce recipe! From Steamed Lobster to Cracked Conch- it’s all fresh and it’s all local – and both of these special dishes go down a treat alongside an exceptional locally brewed Turks Head Beer.