Every Wednesday at Hilltop Restaurant & Bar it’s Krioyo night!

Now you might think… what is krioyo? Papiamentu (the local language of Bonaire) actually says kuminda krioyo. Kuminda means food and krioyo means Creole, so we are talking about local food here. With about 70 cultures to draw recipes from, Bonaire has a rich mixture of food choices. Every Wednesday at Caribbean Club we serve you a selection of delicious local dishes during Krioyo night, from sopi (soup), stoba (stew) to piska krioyo (fish). Everything is presented to you family-style, so you can try and enjoy the Bonaire cuisine!

So what’s on the menu?

Sopi
We start the evening with a bowl of traditional soup; fully loaded with a selection of local ingredients like chicken or fish, corn, carrot and potatoes. originally, a savory and satisfying treat after a hard day of labor in the full sun.

Stoba
Everybody who has been to the Antilles knows about Stoba. Stoba is the traditional dish for weddings and other important celebrations. This delicious stew, based on (local) meat, is loved by every Antillean for a reason. Originally made with goat, this stew is based on either beef or chicken and has been simmering for hours to make the meat as tender as possible.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. We offer a choice of two different stews.

Bakkeljauw
This fresh fish has been salted and dried until all the moisture has been extracted. Before eating or using the bakkeljouw in dishes, most of the salt will be removed through a process of overnight soaking in hot water and subsequent boiling. The aim is to keep just enough salt to keep the taste. The fish is flavored with several herbs and vegetables which differ per island, region, village or family. Piska Krioyo As the names already states; this is fish (piska) served Creole style. The fish is fried and then topped with a spicy homemade tomato based sauce. Krioyo sauce is different on every island and every household. It is also the base for many Cajun and New Orleans dishes. Always made from scratch, the sauce includes whatever’s left in the kitchen and needed to go!

Funchi
Funchi is a side dish based on cooked cornmeal which is served traditionally with stoba’s 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 This can be translated into rice and beans, but is prepared with multiple (secret) ingredients. Each Caribbean island has its own variation, no matter where you go in the Caribbean this dish will taste different but equally nice. Aros moro is often served as a side dish, but can be served as main dish as well.

Banana Hasa
Pan fried banana; you might think about a sweet dish, but no, that’s not the case. This variation of fried banana is made of plantains. Plantains are family of the well-known ‘regular’ banana, but contain more starch and less sugar. A plantain has to be cooked, boiled or fried before use. Banana Hasa is usually baked in oil and is eaten as a side dish.

Pika Siboyo
Especially for the dare-devils! Made of onions marinated in vinegar and spicy peppers this side dish will give you tears in your eyes!

Pan Bolo
We will end the evening with a piece of our homemade Pan Bolo. Pan Bolo is also known around the world as Bread pudding. This dessert was traditionally made of the bread from the day before soaked in milk. Our chefs made their own variety with a combination of cinnamon, condensed milk and raisins.

Reservations are recommended, call: 717 7901. Or make your reservation at the bar or Front Office.

Krioyo food