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Dining: What is the native dish on Bonaire??
Bonaire Talk: Dining: Archives: Archives 2003 -2006: Archives - 2004-06-18 to 2005-03-18: What is the native dish on Bonaire??
Top of pagePrevious messageNext messageBottom of page Link to this message  By Suzanne Olsen (New BonaireTalk Poster - Post #4) on Saturday, December 18, 2004 - 11:19 am:     Edit PostPrint Post

We always like to eat where the locals eat and try the many different dishes in the Islands. In Barbados it was flying fish, the Bahamas, it was conch. What is the native favorite in Bonaire and where would be the best place to try it?

Also what is the drink of choice there. Any favorite cocktail come to mind, please post the recipe, I like trying to make them at home.

Thanks,
Suzanne

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By michael gaynor (Extraordinary BonaireTalker - Post #1865) on Saturday, December 18, 2004 - 12:23 pm:     Edit PostPrint Post

Kabritu Stoba (goat stew with fungi), Iguana soup, Kala...not found everywhere, Kabes ku higra (a liver dish) Sanger, (fried goats blood) Sopi Mondongo (tripe soup) and a number of other dishes that come to us via Suriman and Indonesia. As for drinks...it is Amstel, Polar, Heineken beer...some folks drink ponche crema, a thick Baileys type of liquor. There are a few local places that still make the old recipes and some of the upscale places make dishes such as keshi yena (stuffed cheese) There is a book, "This is the way we Cook" that has just been reprinted and is for sale in a few shops on island....

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Kelly Baum (Extraordinary BonaireTalker - Post #2119) on Monday, December 20, 2004 - 3:31 pm:     Edit PostPrint Post

Funchi... :-)
Don't know if it's a local thing but I've never had it anywhere else.

I must pass on the fried goats blood.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Ann Phelan (Extraordinary BonaireTalker - Post #1636) on Monday, December 20, 2004 - 3:38 pm:     Edit PostPrint Post

Ewwwwwwwwwwwwwwwww..me too Kelly..

Fungi is eaten in most of the islands. It's very popular with salt fish (piska salu here). I must say I do miss some of the Caribbean foods I enjoyed in Antigua, St. Kitts and the other Leeward Island. Mauby is one drink made with bark from some tree, Sorrel was a red drink made Christmas from Sorrel blossoms. Sea Moss was a thick drink made with a reddish translucent sea weed..anyway, I digress, here I enjoy Goat Stew mostly and when I can find it Fungi for sure.

Will pass on the Tripe..another EWWWW...

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Birk (BonaireTalker - Post #38) on Monday, December 20, 2004 - 5:23 pm:     Edit PostPrint Post

I've had goat stew (ok, but not something I could "relish" for a meal), tried Iguana (hmmmm, interesting)not fond of liver or tripe. So, I will probably have to exist on fish and conch or fast food. One question, is there a regular Amstel? I remember drinking it years ago in Aruba, but all we can get around here is Amstel light and I don't do light beer. What is this Amstel Bright everyone talks about?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By michael gaynor (Extraordinary BonaireTalker - Post #1868) on Monday, December 20, 2004 - 5:30 pm:     Edit PostPrint Post

Our Amstel is brewed from Distilled Sea Water in Curacao...The same for bright, a sort of knock off of a popular mexican beer with slice of lime to boot. More foods: Komkomber Stoba, Snai Bonchi, Kolo Stoba, Sopi Balado, Kari Kari....etc.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Kate Hickson (Experienced BonaireTalker - Post #187) on Tuesday, December 21, 2004 - 3:02 pm:     Edit PostPrint Post

Bob-
The Amstel on Bonaire is the one you're talking about....regular Amstel (not Amstel Light). In fact, I've never seen Amstel Light on BON. Amstel Bright iseems to be a sort of a Corona knock-off (right down to the bottle and the label color), as Michael alluded to.
Anyone mention Keshi Yena? It is shredded, seasoned chicken and raisins that is covered in Gouda cheese.....deelish! Funchi is cornmeal; not to be confused with "fungi" which is mushrooms (where I come from).

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Birk (BonaireTalker - Post #40) on Tuesday, December 21, 2004 - 3:32 pm:     Edit PostPrint Post

Thanks Kate. Unfortunately, the liquor stores here cater to the yuppies, light beers and micro-brews. The Amstel Bright sounds interesting, as I do drink Corona here (because I can't get my favorite, Belikin). Seems to be less carbonation which I prefer. Keshi Yena is something I will have to remember
38 days and counting.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Glen Reem (Extraordinary BonaireTalker - Post #1951) on Tuesday, December 21, 2004 - 4:01 pm:     Edit PostPrint Post

Am I correct in remembering that corporation-wise Amstel is a division of Heineken?? For some reason I have this thought that Amstel Light in the US is 'regular' Amstel labeled as a 'light' beer so as not to compete here quite head-to-head with Heineken. That would be a blessing for all of us who like Amstel. Does Amstel Light appear anywhere but in the US??

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Martin de Weger (Supreme BonaireTalker - Post #3731) on Tuesday, December 21, 2004 - 4:07 pm:     Edit PostPrint Post

I've seen Amstel Light and Amstel Bright here in Holland.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Nat (BonaireTalker - Post #51) on Tuesday, December 21, 2004 - 10:31 pm:     Edit PostPrint Post

On Bonaire, regular Amstel bottles are the only beer bottles that can be returned for refund and reused. So choosing Amstel keeps bottles out of the land fill. This is only true of regular Amstel, not Amstel Bright, and not any other brand. Please be kind to Bonaire's environment.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By John van het Veld (BonaireTalker - Post #11) on Wednesday, December 22, 2004 - 12:15 am:     Edit PostPrint Post

Here in Canada we have both Amstel and Amstel Light, although they are not made from desalinated Caribbean Sea water. As a matter of fact, I don't even like the Amstel we get in Toronto, while in Bonaire I won't drink anything else but - ok, I'll settle for the odd Bright, and of course a 'tapje' (or 2 or 3) of ice cold Amstel draught at the Mona Lisa. Hmmmm, getting thirsty just thinking about it. Just 5 more weeks . . . . . . . .

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By michael gaynor (Extraordinary BonaireTalker - Post #1872) on Wednesday, December 22, 2004 - 3:41 pm:     Edit PostPrint Post

Keshi Yena can be special ordered at a few restaurants. One dish I failed to mention was Yambo...our anwere to gumbo, Okra stew.....

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Susan Taft (Experienced BonaireTalker - Post #416) on Wednesday, December 22, 2004 - 3:42 pm:     Edit PostPrint Post

Bob, I am a Belikin fan too. I see from your profile photo you are holding the "regular". While in Belize I switched around between "the green label", Lighthouse and the stout. Threw in a few rum and cola made with One Barrel as well!

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Ruth van Tilburg (Experienced BonaireTalker - Post #300) on Wednesday, December 22, 2004 - 8:19 pm:     Edit PostPrint Post

Keshi Yena is on the regular dinner menu at Mango's, as well as Kabrito Stoba, both served with funchi. Keshi Yena was also on ZeeZicht's regular menu, but I haven't been there for a while, so don't know if it still is.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Bob Birk (BonaireTalker - Post #41) on Thursday, December 23, 2004 - 12:50 pm:     Edit PostPrint Post

Hi Susan. We do Ambergris Caye about 2 out of every 3 vacations and we have all grown very fond of Belikin. Tried the others but they just don't have the appeal for me that the regular does. My wife is heavier into the One Barrel. Last year we had a pretty brutal ride out to the atolls and decided this year we would spend a bit more time diving and snorkeling than riding in boats. We did Bonaire in '99 and decided it was time to do it again.

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By Susan Taft (Experienced BonaireTalker - Post #417) on Friday, December 24, 2004 - 9:22 am:     Edit PostPrint Post

Bob, sent you an email about those brutal dive boats!!

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By J Rushman (BonaireTalker - Post #66) on Sunday, December 26, 2004 - 1:11 am:     Edit PostPrint Post

Does anyone serve Pan Bati?

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By michael gaynor (Extraordinary BonaireTalker - Post #1875) on Sunday, December 26, 2004 - 11:30 am:     Edit PostPrint Post

Just the folks who are from Aruba. Next time you are here, you will have to make some....

 

Top of pagePrevious messageNext messageBottom of page Link to this message  By pat murphy (Experienced BonaireTalker - Post #150) on Saturday, January 22, 2005 - 12:48 pm:     Edit PostPrint Post

nat, i agree about the amstel vs polar (or amstel brite). i like polar but the fact that they don't recycle the bottles keeps me buying and ordering amstel. wonder why the polar bottles aren't returnable.

 


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