Bonaire (N. America) 23 February 2024

Posted bydinasowerPosted inUncategorized

Bonaire is located in the continent of North America. It has Haiti, Dominican Republic and Puerto Rico to the very far north, Dominica, Martinique, and Saint Lucia to the northeast, Grenada and Trinidad and Tobago to the east, Venezuela to the south, Columbia to the southwest, Nicaragua to the very far west, Jamaica and Cuba to the very far northwest.

The capital is Kralendiik.

The official languages are Dutch and Papiamentu.

The climate is warm, dry, humid and windy. It is humid all year round and has the highest rainfall from October through January.

The staple foods are chicken, corn, carrot, potatoes, fish, fried banana, spicy tomato sauce and so much more (https://bonairepros.com/blog/get-to-know-bonaires-local-cuisine/).

https://en.wikipedia.org/wiki/Bonaire

SOPA DE MONDONGO (Latin American Tripe and Vegetable Soup) (https://www.whats4eats.com/soups/sopa-de-mondongo-recipe):  

  • 2lbs. beef or pork trip, cleaned and trimmed of fat
  • 3 lemons, halved
  • 2 tsp salt
  • 2 quarts water
  • 3 TBSP oil
  • 2 onion, chopped
  • 2 green or red bell peppers, chopped
  • 3 or 4 cloves garlic, minced
  • 1 TNSP oregano
  • 2 C tomatoes, seeded and chopped
  • 1lb. cassava (yuca) or potatoes, peeled and cut into chunks
  • 1lb. sweet potatoes, peeled and cut into chunks
  • 3 green plantains, peeled and cut into chunks
  • 1 head cabbage, coarsely chopped
  • 1 bunch cilantro, chopped
  • Salt and pepper to taste
  1. Add the tripe, lemons, salt, and water to a large pot and bring to a boil over medium-high heat.
  2. Reduce the heat to medium-low and simmer for 1-1/2 to 2 hours, or until the tripe is tender.
  3. While the tripe is simmering, heat the oil in a skillet over medium heat and add the onion and bell peppers.
  4. Saute for 3 to 4 minutes, or until the onion is translucent.
  5. Add the garlic and oregano and saute for another minute.
  6. Finally add the tomato and simmer for 3 to 4 minutes more.
  7. Remove from heat and set aside.
  8. Remove the tripe to a cutting board, reserving the broth.
  9. Discard the lemon halves.
  10. Cut the tripe into bite-sized pieces and return it to the broth, along with the sauteed onions, peppers, tomatoes and the cassava or potatoes, sweet potatoes, plantains, and cabbage.
  11. Bring to a boil again, then reduce heat to a simmer and cook for another 30 to 40 minutes, or until the vegetables are cooked through and tender.

I did not find tripe, so had some beef thinly sliced and it served the purpose. Still VERY delicious!!!

BONAIRE IRISH SODA BREAD (http://oldbonairetalk.com/newsgroup/messages/401028/425576.html?1268921854):  

  • 5 C all-purpose flour
  • 1 C sugar
  • 1 TBSP baking powder
  • 1-1/2 tsp salt
  • 1 tsp baking soda
  • ½ C (1 stick) unsalted butter, cut into cubes, room temperature
  • 2-1/2 C raisins
  • 3 TBSP caraway seeds
  • 2-1/2 C buttermilk
  • 1 large egg
  1. Preheat oven to 350F.
  2. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2-1/2-inch-high sides.
  3. Whisk first five ingredients in a large bowl to blend.
  4. Add butter; using fingertips, rub in until coarse crumbs form.
  5. Stir in raisins and caraway seeds.
  6. Whisk buttermilk and egg in medium bowl to blend.
  7. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
  8. Transfer dough to prepared skillet; smooth top, mounding slightly in center.
  9. Using a small sharp knife dipped into flour, cut 1-inch-deep X in the top center of dough.
  10. Bake until bread is cooked through, and tester inserted into center comes out clean, about 1 hour 15 minutes.
  11. Cool bread in skillet for 10 minutes.
  12. Turn out onto rack and cool completely (can be made 1 day ahead. Wrap tightly in foil; store at room temperature).

I LOVE this recipe. I made it in an 8x8x2 baking square and it turned out great!!!

KOS DI LECHI (Milk Sweets) (https://www.antillean-eats.com/Recipes/Sweets/Milk-Sweets/Kos-Di-Lechi/):  

  • 1 can of evaporated milk
  • 1 can of water (you can use the same can evaporated milk).
  • 2lbs. sugar
  • 1 tsp essence of almond
  1. In a pot, put the milk and the water and bring to a boil.
  2. With a wooden spoon, add the sugar slowly while stirring and then add the essence of almonds.
  3. Now keep stirring the milk until it becomes thick. Try to keep the heat to medium high so it will not burn on the bottom of the pot.
  4. When it is thick, remove the pot from the heat.
  5. To check if it is ready, you can use a teaspoon to take some of the content in the pot and drop in a glass of water and make sure it stays together. If it does not stay together, you need to cook it for a little bit more until it gets thicker.
  6. After removing it from the heat, keep stirring as it will continue to get thicker as it cools off.
  7. Pour the content in a small baking pan or small pyrex and use a wet knife to make sure the content does not stick on the side.
  8. When it completely cools off, it is ready to eat.

Once this set, I was able to cut it into small squares. It is really yummy!!

Here is how the overall meal looked. I really enjoyed this meal!!!

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