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Get to Know Bonaire’s Local Cuisine!

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A trip to Bonaire is not complete without sampling the traditional krioyo cooking unique to the Dutch Antilles. You’ll find local restaurants like Rose Inn in Rincon and Maiky Snack outside of Kralendijk, as well as dozens of others around Bonaire serving time honored fare. So get to know Bonaire cuisine!

  • Sopi – A delicious, fully loaded soup with a selection of local ingredients like chicken, corn, carrot, potatoes or fish. Originally, a hardy and satisfying treat after a hard day of labor in the full sun.
  • Stoba Baka (beef) and Stoba Galina (chicken) – One of the most popular dishes on all Caribbean Islands is the stew, known as stoba in Papiamentu. You’ll find it in every shape and form with a variety of ingredients. Originally made with kabritu, this stew is simmered for hours to make the meat as tender as possible. The end result will make you ask for more. This dish is traditionally served with rice, funchi or Aros Moro.
  • Stoba Kabritu – Everyone who has been to the Bonaire knows about kabritu. Because of the rugged terrain, kabritu (goat) are among the few animals who thrive on Bonaire and have been here for centuries. Stoba kabritu is the traditional dish for weddings and other important celebrations. This delicious stew, based on the island’s local goat meat, is loved by every Antillean.
  • Piska Krioyo – As the names already states; this is fish (piska) served Creole style. The fish is pan fried or grilled and then topped with a spicy homemade tomato based sauce. Krioyo sauce is different on every island and every household. You might recognize it as a staple for many Cajun and New Orleans dishes. Always made from scratch, the sauce includes whatever is left in the kitchen and had to go!
  • Funchi – Funchi is a side-dish made of cooked cornmeal which is served traditionally with stobas and fish. Cornmeal or funchi is also known as polenta to many people. This traditional dish was popular in times of no electricity, as it required no refrigeration and would keep for a long time.
  • Aros Moro – Every Caribbean island has its own variation of this dish. This dish can be translated into rice and beans, but is prepared within each household using multiple (secret) ingredients. Served as a either a side dish or main course.
  • Banana Hasa – This variation of fried banana is made of plantain. A plantain is a family member of the well-known ‘regular’ banana but contains more starch and less sugar. Plantain must be fried, boiled or baked before it is good to eat. It is popular throughout the Caribbean as a side-dish with rice, fish or a stew.
  • Sopi di Yuwana – Iguana soup is a true Bonairean delicacy. With a taste somewhere between rabbit or chicken, locally caught iguana are prepared krioyo style in a vegetable laden broth. Some claim it has amazing powers too!
  • Pika Siboyo – The local hot sauce! Made of onions marinated in vinegar and spicy peppers which adds a burst of flavor and heat to any meat or stew.