Perla Negra is a beachfront hotel in southeast Costa Rica near the village of Puerto Viejo.  We were held up at Puerto Limon for several months after setting up deep water salvage operations at the port and waiting for delivery of marine assets.  The port is an industrial city and does not lend itself to tourism so we opted to head further south to safer territory.  Our stay at the Perla Negra was one of those life experiences that we shan’t ever forget.  It was during low season and there were times that we were the only guests allowing us the opportunity to get to know the folks at the hotel very well.  Fierdo (from Dar Es Salaam) and Wesly (from Poland) were the managers and Alex (from Russia) was the cook.  Not long after arriving, I asked Firdo how long he’d been in Costa Rica and what he missed most from Tanzania.  Without hesitation – chapati he cried.  He had been unable to find it locally or make it.  My wife had learned how to make chapati and she was arriving within the week.  I suggested she would make it.  The Perla Negra served breakfast in an outdoor kitchen but guests were on their own for lunch and dinner so we had the use of the outdoor kitchen to ourselves.  And so began a wonderful culinary experience with the “white chick from American teaching an Indian from Africa how to make chapati in Costa Rica.

 

We had many wonderful African meals cooked outdoors in the open kitchen.  We took turns cooking, each their favorite including Alex who made wonderful cakes – many layers of crepe separated by generous portions of butter and sugar cooked on the open gas stove in a wok like pan.  He’d just roll the batter in the pan then flip it out onto the plate – each perfectly placed.

Owing to the long drive to San Jose, and availability of flights back to the US, it took nearly three days travel to go home the cost of which was greater than staying in Puerto Viejo.  My wife joined me and coupled with adequate internet service we were able to conduct our business.

Lazy crazy days.  Up with the sun, breakfast on the veranda, work until mid-day, lunch in the village, nap, swim, check workload clearing the way to evening festivities – cooking in the outdoor kitchen or checking out the local restaurant scene.

 

 

 

Swimming in warm, soothing water either freshwater in the hotels pool, or in the ocean in front of the hotel, or along the beach in either direction

 

 

 

 

 

 

 

 

 

And  flora everywhere.

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