Recipes | Restaurants | Nightlife | Other Choices
The cuisine of Bonaire, like that of many islands of the Caribbean, brings
together the myriad influences of the many cultures and people who
made the island's history. The resulting culinary palette is a colorful
one,
incorporating the zesty cooking of Sephardic Jews from Spain and Portugal,
robust northern European fare imported from Holland, exotic Indonesian
spices which reached the island via the maritime traffic of the Dutch
Empire, and bold, flavorful cooking carried to Bonaire from West Africa.
Although Bonaire's many constituent cultures brought unusual diversity
to its cuisine, the island's limited capacities for agricultural production
encouraged cooks to adapt their recipes to the particular range of ingredients
available here. Although imports from abroad were sporadic, residents
created a wide range of dishes--from soups and stews to sweets and
desserts. Many
of these dishes rely on easily preserved staples such as salted meat
(which kept longer in pre-freezer days), some on such mainstays of
Caribbean cooking
as plantains and okra, and others on the unique bounty of Bonaire's environment-including
conch, cactus, and iguana.
Many of the hotels in Bonaire serve native island fare, but these dishes
may not appear on the menu, so be sure to ask about unlisted specials.
Recipes
The following recipes give a good introduction to the tastes and
variety of this Caribbean island. Because they are featured in
Bonairean festivals,
and because they are among the most interesting Bonairean dishes, we
have included rather more soups than other dishes. All of the recipes
are derived
from This is the Way We Cook! (asina nos ta cushinà): Recipes
from the outstanding cooks of the Netherlands Antilles, compiled by
Jewell Fenzi
with illustrations by Helen Dovale. As they say in Bonaire, Bon
Probecho (Bon Appetit)!
Pastechis (4 dozen)
The versatile pastechi is a plump, little pastry filled with spicy meat,
shrimp or fish. It appears everywhere, around the clock: with coffee,
tea or cocktails, at beach parties, or on the most formal buffet tables.
Filling: Rub with the juice of several limes 1 lb. chicken breasts and
1 lb. chicken thighs. Season the breast and thighs with salt and pepper,
poultry seasoning and minced onion. Let stand for several hours, then
arrange the pieces in a shallow baking dish. Brown the chicken under
the broiler, then bake for one hour at 350 degrees, deboning and chopping
it when cool.
Dough: Sift and set aside 6 cups flour. Cream 3 heaping tablespoons butter,
3 heaping tablespoons shortening, 1 1/2 tablespoons salt and 2 small
eggs. Add 2 cups of the flour to the shortening mixture. Add, a little
at a time, 1 1/2 cups water. Continue adding flour two cups at a time
until it is absorbed in the mixture. When the dough is pliable, knead
it well.
Roll the dough into a very thin sheet, then cut out circles about 3 inches
in diameter. Place one tablespoon filling in the center of one pastry
circle. Top it with a second circle. Lightly moisten edges and press
the circles together. Fold or roll the edges over slightly and flute
them as with pie crust. Fry the pastechis in deep, hot fat until golden
brown. They may be prepared in advance and heated in the oven just before
serving.
Sòpi
di Binja (serves 10-12)
This wine soup is an Antillean favorite.
In a large saucepan, bring 6 cups of water to a rapid boil and add 30
prunes and one or two cinnamon sticks. Reduce the heat and simmer prunes
until soft. Remove the saucepan from the fire and permit it to cool.
Discard the cinnamon sticks and remove the prunes from the liquid, setting
them aside for later use.
Stir into the cooled liquid 1/2 cup cornstarch, mixed with enough water
to make a smooth paste. Return the saucepan to a low flame, and stir
the liquid until it thickens. Add 2 one-fifth bottles dry red wine and
3/4 cup sugar and bring to a boil. Stir until the sugar is dissolved.
The soup should have body and a smooth consistency. If it is too thick,
add water a little at a time. Add the prunes just before serving.
Sòpi di Yuwana, or Iguana Soup (Serves 6-8)
Small boys in the countryside, or kunuku snare yuwana, or iguana, and
offer them for sale along the roadsides. Choose a plump one for this
delicacy, which tastes a bit like rabbit and a little like chicken.
Clean, skin, and cut into serving pieces one iguana. Place in a heavy
kettle 1 & 1/2 quarts water, 2 chicken bouillon cubes, 1 clove garlic,
1 leek, 1 tomato (coarsely chopped), 1 onion (studded with 3 cloves),
1 green pepper (quartered), 1/4 of a small cabbage.
Bring to a boil, reduce heat and simmer for thirty minutes. Ad the iguana,
and simmer an additional half hour, or until the meat is tender. Remove
from the fire. Strain the broth, discarding the vegetables. Bone the
iguana and set the meat aside.
Return the broth to the fire and add 1 teaspoon cumin (or to taste),
a dash of nutmeg, salt and pepper, and a few ounces of vermicelli. Simmer
for about five minutes until the vermicelli is tender. Add the iguana
and heat thoroughly. Serve piping hot with funchi.
Giambo (Okra Soup) Serves 6-8
Giambo (pronounced ghee-Yam-bo) is the traditional Antillean gumbo. A
thick, hearty soup, it is a traditional dish of the Simadan festivities.
The purèed okra gives it a slippery consistency.
Soak overnight 1/2 lb. salted beef. Discard the water, and place the
beef in a heavy kettle with 2 quarts of fresh water, 1 ham hock, 1-2
onions, a few sprigs of parsley, 1-2 carrots, 1 bay leaf, 1 celery stalk.
Bring to a brisk boil. Reduce heat and simmer for about one and a half
hours, or until the meat is tender.
Place in the simmering kettle 1 lb. red snapper fillets. After a few
minutes test the fish with the tines of a fork, and remove them from
the broth when the meat flakes easily. Cut the fish into bite-sized pieces.
Remove the beef from the broth, cube and set aside with the fish. Strain
the broth and return it to the fire.
Discard the ham hock and vegetables. To the simmering broth add 2 lbs.
okra (washed and sliced), a few sprigs crushed yerba di hole (or fresh
basil), 1/2 teaspoon black pepper. Simmer until the okra is tender. With
a wire whisk, reduce the okra to a pure(accent)e. Return the cubed beef
and red snapper pieces to the kettle. Heat thoroughly and adjust seasonings.
Garnish giambo with 1/4 lb. cooked shrimp. Funchi is a must with this
delicious soup.
Island Curry (serves 8)
Place in a heavy kettle: 1 large chicken (about 5 pounds), 2 celery sticks,
1 or 2 onions (studded with several cloves), 4 cups water, 3 sprigs parsley,
2 teaspoons salt. Simmer for one half-hour or more, until the chicken
is tender. Strain the stock and return it to the kettle. When the chicken
is cool enough to handle, remove the meat in large chunks and set aside.
Return the chicken bones and skin to the stock. Add one cup of water
and simmer the stock for an additional 45 minutes. Strain the stock a
second time and set it aside. There should be at least four cups. Up
to this point, the preparations may be made a day in advance.
When it is time to make the curry, use a large, heavy kettle to sauté:
5 tablespoons butter, 4 onions coarsely chopped, 1 large apple (peeled
and chopped). Stir the onions and apple frequently until they are translucent,
but not browned. Remove them from the pan, pressing out the butter as
it is needed for the sauce base.
Blend in 4 tablespoons flour. Continue stirring until the flour and butter
are slightly browned. Remove the kettle from the fire and permit it to
cool slightly. Add the chicken broth, then return the kettle to the fire.
Stir the sauce constantly until it is smooth and thick.
Add 1 cup raisins, juice of half a lemon and a strip of lime peel. Simmer
the sauce an additional five minutes, then add 1 cup light cream. Add
2 teaspoons curry powder, mixed with a little water. Taste, then add
more seasoning until the sauce is spicy. Antilleans may use as many as
five tablespoonfuls!
Remove the strip of lime peel, then add the chicken pieces, the sautéed
onions, and apple to the sauce. Warm the sauce only until the chicken
is heated through, but do not boil it. Serve the curry over rice, with
any combination of the following ingredients: chopped hard-boiled eggs,
peanuts, fresh grated coconut, diced bananas, minced green pepper or
chutney.
Funchi (serves 6)
Funchi is an Antillean staple, often served with soup.
Mix in a heavy saucepan: 1 1/4 cups cold water, 1 1/2 cups corn meal,
1 teaspoon salt. Stir in: 1 1/2 cups boiling water, 1 tablespoon butter.
Bring to a brisk boil over high heat and cook for three minutes. Continue
cooking an additional three minutes, stirring the funchi vigorously with
a wooden spoon.
When the mixture is very stiff and pulls away from the sides of the pan,
remove from the fire. Turn out into a deep, well-buttered bowl and cover
with a plate. Shake the funchi down into the bowl, then invert it on
a serving platter.
For a special Sunday breakfast, fry sliced funchi in butter and serve
with crisp bacon and scrambled eggs.
Cocada (about 3 cups)
Traditionally, this coconut candy is served on broken bits of a coconut
shell.
In a saucepan, combine: 1 lb. brown sugar and 1 cup water. Simmer gently
until the mixture forms a thick syrup. Have a cup of cold water ready.
Drop a little of the boiling syrup into it.
When the syrup can be gathered up in the fingers as a soft ball, remove
the saucepan from the fire. Stir in immediately: 1 lb. fresh grated coconut,
and juice of half a lime. Turn out onto a lightly buttered platter and
spread to cool.
Agenda:
Restaurant
Phone Prefix 717 +...
Meals: B: Breakfast, L: Lunch, D: Dinner
Food Style
Angel Floating Restaurant
Kralendijk North Pier pickup
780- 7838
D
Local, seafood, International
Antriol Catering
Kaya Mariana 8
717-4248
L, D
local
La Balandra
Harbour Village Beach Club
717-7500
L
international
Banana Tree
Plaza Resort
717-2500
L,D
Variety
Bella Vista Bar & Restaurant
at Buddy Dive Resort
717-5080
B,L,D
International
www.buddydive.com
Bistro de Paris
Kaya Gob. N Debrot #46
717-7070
L,D
Authentic French and International
www.infobonaire.com/bistrodeparis
Blue Moon Restaurant
Kaya C.E.B. Hellmund 5
717-8617
D
French, International
Bongos Beach
Eden Beach Resort
717-7238
D, L
International
Bon Appetit
Gilberto F. Croes 10
717-7371
L,D
Chinese
Bon Bini Restaurant
Kaya Dialma 11
717-4780
B,L,D
Local
Brasseri Bonaire
Royal Palm Galleries
717-4321
L,D
Sandwiches,
Local fish,
International
Breeze of Eden Terrace
EEG Blvd 97
717-7488
B,L,D
international
Cactus Blue Restaurant
J.A. Abraham Boulevard No 12
717-4564
D
Caribbean
www.infobonaire.com/cactusblue
Calabas Restaurant
Divi Flamingo Beach Resort
717-8285
B
breakfast buffet
Casablanca
J.A. Abraham Blvd 6
717-4433
L,D
Argentine grill
www.restaurantcasablanca.com
Capriccio Ristorante
Kaya Isla Riba 1
717-7230
L,D
Fine Italian food, excellent desserts
Caribbean Point Restaurant
Plaza Resort
717-2500
D
French
Chez Nous
Comprehensive School - call for reservations
717-8120
L,D
Caribbean
Chibi Chibi
Divi Flamingo Beach Resort
717-8285
L, D
International
China Nobo
Kaya A.A. Emerenciana 4
717-8981
L,D
Cantonese
City Restaurant
Kaya J.N.E. Craane
717-8286
B,L,D
Variety
Coco's Beach Cafe
J.N. Crane 12
717-8434
D
Local, BBQ
Den Laman Restaurant
Kaya Gob. N. Debrot #77
717-4106
B,L,D
Variety
Divi Divi Restaurant
Kaya Dr. J.G. Hernandez 26
717-8863
L,D
local
Donna and Giorgio's
Kaya Grandi 60
D
Italian
Enping Bar Restaurant
Kaya S. Bolivar
717-4422
L,D
Chinese
Fareast Bar & Restaurant
Kaya Avelino J Cecilia
717-7177
L,D
Chinese
Garden Cafe
Kaya Grandi 59
717-3410
B,L,D
Lebanese, Latin American
Great China
Kaya Grandi 39
717-8886
L,D
Chinese
Grill House
Kaya J.N.E. Craane
717-8434
D
Grill
Hilltop
at Caribbean Club
717-7901
L,D
grill,
international, bar
Hollandse Grill House
Tera Cora
D
local
Imperial Japanese
Bar & Restaurant
Downtown Kralendijk
717-8434
D
Sushi, Teppanyaki
It Rains Fishes
Bayside
717-8780
D
International
Jos Bar Restaurant
Kaya Korona 79
717-6600
L,D
local
Kentucky Fried Chicken
Harbourside Mall
717-7700
L,D
Fast food
Kontiki Beach Club
Lac Bay Resort
717-5369
B,L,D
Variety, Jazz night
ww.kontikibonaire.com
Le Flamboyant
Kaya Grandi 12
D
International
Lion's Den
at Lions Dive Resort
717-3400
B,L,D
International
Little Havana
Kaya Bonaire 4
786-0717
D
Tapas, bar
Luigi's
Kaya Grandi
B,L
Local
Maiky's Snack
Kaminda Nieuw Amsterdam 30
09-567 0078
D
local
Mentor Bar & Restaurant
Kaya Korona 140
717-4999
L,D
Chinese
Mona Lisa Bar & Restaurant
Kaya Grandi 15
717-8718
L,D
Variety
Old Inn
J.A. Abraham Blvd. opposite Plaza Resort
717-6666
D
Indonesian
Variety
Pasa Bon Pizza
Kaya Gob N Debrot
780-1111
D
Pizza
Open Wed-Sun.
Peking Bar Restaurant
Kaya Tintorero 1
717-7170
L,D
Chinese
Restaurant Le Mirage
At the Flamingo Airport
717-5600 x231
B,L,D
Variety
Ribs Factory
Harbourside Mall, 2nd floor
D
ribs, grill
Richard's Waterfront Dining
J.A. Abraham Blvd 60
717-5263
D
Variety
Ristorante del Pirata Nello
Kaya J.N.E. Craane 12
717-8434
D
Italian
Rose Inn
Rincon
717-6420
B,L,D
local
RumRunners
Capt. Don's Habitat
717-7303
B,L,D
Variety
Salsa
Kralendijk Promenade
717-3558
D
Shang Hai Bar Restaurant
Kaya L.D. Gerharts 17
717-8838
L,D
Chinese
Spanhoek
Kaya L.D. Gerharts
717-6686
L,D
Suriname
Subway
Les Galleries Kaya L.D. Gerharts
717-2110
B,L,D
Fast food
Surinaamse Bar Restaurant
Kaya A. Cecillia 31
717-2127
L,D
Suriname
Swiss Chalet
Kaya Lib. S. Bolivar 21
717-3366
B,L,D
Swiss
www.bonairedining.com/swisschalet
Tipsy Seagull
Plaza Resort
717-2500
D
Variety
Verona's Bar Restaurant
Kaya Para Mira 2 (Rincon)
717-6440
L,D
local
Wil's Tropical Grill
Kaya L. D. Gerharts #9
717-6616
D
Continental
Yue Hau Restaurant
Papa Cornes 33
717-2180
L,D
Chinese
Zeezicht Seaside Restaurant
Kaya J.N.E. Craane 12
717-8434
B,L,D
Variety/Local
Nightlife
The following are places to kick back and relax after a hard day diving
or exploring the island. Remember, in Bonaire, everything everywhere
is casual!
City Café - bar
Karel's Beach Bar - reggae, soca, and dancing
Mona Lisa - Dutch style pub
Paradiso Discotheque - dancing, casual-elegant attire
Other Choices
See the sunset from aboard the Samur, an authentic Siamese Junk, or from
the Woodwind, a trimaran. Romantic dinner cruises are available on
the Oscarina, a sailing yacht.
Night dives, especially at the town pier.
Check out a flick at the Bonaire Twin Cinema.
There are many slide shows and lectures various nights of the week at
the Harbour Village Beach Resort, the Sand Dollar Condominium Resort,
Divi's Flamingo Beach, and at Captain Don's Habitat.
On weekends, many of the Ranchos (local ranches) have live bands and
local cuisine, and open their doors to both locals and tourists.
Don't forget to check out the Flamingoes at sunset from Pekelmeer. Be
sure to bring your binoculars or telephoto lens.
