Local Cuisine

Make these local recipes and share them with us!

Tradition is an important part of people's culture and Bonaire is an island with many traditions!

Today's world is becoming so modern that the old ways are difficult to maintain in many societies.

The making and sharing of local foods is one of the best ways to bring families together and to welcome others into friendships. Mothers pass down recipes from generation to generation. Friendships form bonds that last forever just like water and maize flour bond to make funchi, our most traditional staple. So let us bond together for a scrumptious meal together sampling some of our traditional recipes of our past!

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  Balchi di Piska (Fish Cakes)

  These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound any white fish for the cod.

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  Balchi di Piska (Fish Cakes) Recipe Serves 6 people

  These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound any white fish for the cod.

  Ingredients:

  • 1 salted cod fish
  • 3 medium potatoes
  • 1 tomato
  • 1/2 green pepper
  • 1 medium onion
  • 1 garlic clove
  • 1/2 tsp. Tabasco sauce, or minced hot pepper
  • dash of nutmeg
  • salt and pepper to taste
  • 1 egg, beaten

  Directions:

  • Soak the salted cod fish for twenty-four (24) hours.
  • Discard the water. Place cod in a saucepan with fresh water to cover.
  • Simmer gently until the fish, easily flakes when tested with the tines of a fork.
  • Strain, reserving a bit of the broth.
  • Debone the cod and set it aside for later use.
  • In a saucepan with boiling water, add the 3 medium potatoes peeled and diced.
  • When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.
  • Blend together: 1 tomato, ½ green pepper, 1 medium onion, 1 garlic clove, ½ tsp. Tabasco sauce, or minced hot pepper, dash of nutmeg, salt and pepper to taste.
  • Blend for a few seconds and pour the sauce over the mashed fish mixture. Combine these ingredients well and add the egg.
  • Mixture should be stiff enough to mold into balls about one and a half inches in diameter.
  • If it’s too dry, add the fish stock tablespoon at a time. Fry the balls in hot, deep fat until golden brown.
  • Glaze with krioyo sauce.
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  Funchi (Cornmeal Mush)

  Funchi, the Antillean staple, is a simple cornmeal preparation.

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  Funchi (Cornmeal Mush) Recipe Serves 6 people

  Funchi, the Antillean staple, is a simple cornmeal preparation.

  Ingredients:

  • 4 cups water
  • 2 cups cornmeal
  • 1 tsp. salt
  • 1 tbs. butter

  Directions:

  • Mix the water and salt in a heavy saucepan.
  • Add cornmeal to the water.
  • Stirring the funchi vigorously with a wooden spoon.
  • Finally add the butter and stir well again.
  • When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire.
  • Transfer the mixture into a deep well buttered plate and cover it with another plate.

  ** For a special Sunday breakfast, fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

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  Kesío (Caramel Custard)

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  Kesío (Caramel Custard) Recipe Serves 4 people

  Ingredients:

  • 7 tbs. sugar
  • 4 eggs
  • Pinch of salt
  • 1 1/2 cups hot milk
  • 1 tsp. vanilla

  Directions:

  • In the top of a double boiler, but directly over a low flame, place 3 tbs. sugar.
  • Melt slowly, stirring constantly with a wooden spoon, until the sugar becomes a caramel syrup.
  • Remove from fire and let cool.
  • Slightly beat 4 eggs, and add pinch of salt.
  • Add 4 tbs. of sugar gradually.
  • Beat well until the sugar is dissolved.
  • Slowly stir in 1 1/2 cups hot milk, and 1 tsp. vanilla.
  • Pour the mixture into the double boiler containing the caramelized sugar.
  • Place over gently simmering water for about forty minutes or until a knife inserted in the center comes out free of custard.
  • Remove from the fire and cool immediately in the double boiler.
  • At serving time unmold the kesío on to a shallow platter.
  • If some of the caramel clings to the pan, heat gently until it melts.
  • Cool slightly and pour over the kesío.
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  Krioyo Sauce

  Make this sauce to serve with the "balchi di piska".

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  Krioyo Sauce

  Make this sauce to serve with the "balchi di piska".

  Ingredients:

  • 1 chopped tomato
  • 1/2 chopped green pepper
  • 1 chopped medium onion
  • 1 fish bouillon
  • 1/4 tsp. garlic powder
  • 1/4 tsp. complete seasoning
  • 2 tbsp. ketjap asin
  • 1 tbsp. piccalilli
  • 2 tbsp. tomato paste
  • 1 tsp. natural vinegar
  • 1/2 cup water

  Mix all ingredients together and let simmer in a saucepan.

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  Tutu

  Tutu is a mix of funchi (polenta) and black eyed peas. Tutu is usually accompanied with fish, (meat) stews, or on its own.

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  Tutu Recipe Serves 6 – 8 people

  Tutu is a mix of funchi (polenta) and black eyed peas. Tutu is usually accompanied with fish, (meat) stews, or on its own.

  Ingredients:

  • 1 cup black eyed peas
  • 4 cups water (or 2 cups water, 2 cups coconut milk)
  • 1 cup dark brown sugar, loosely packed
  • 2 garlic cloves, crushed
  • 8 strips of diced bacon or 1/4 lb. of salted beef
  • 1 cup cornmeal
  • Optional: 4 tablespoons of butter (if the coconut milk is excluded)

  Directions:

  • Soak overnight 1 cup black eyed peas.
  • Drain the beans and bring it to a boil in a heavy saucepan with 4 cups of water (or 2 cups of water and 2 cups of coconut milk), dark brown sugar, crushed garlic cloves and diced bacon strips or salted beef.
  • Boil rapidly until peas are tender, about thirty minutes.
  • When the peas are tender, gradually stir in 1 cup of cornmeal.
  • Reduce the heat and continue stirring and cooking the mixture for 3 to 6 minutes using a wooden spoon.
  • When the mixture is very stiff and pulls away from the sides of the pan, remove it from the fire.
  • Transfer the mixture into a deep well buttered plate and cover it with another plate.