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On Dia di Rincon Cadushy introduces the traditional Sopi di Kadushi in a new way. The traditional Kadushi soup is not easy to make. Less and less people of Bonaire still now how to make this local delicatesse. Mostly the elderly people of Bonaire still know how to make this special soup. Since we don’t want this great tradition to disappear we reintroduced the soup. In the Soup package you will find tree recipes: Of course the traditional (Krioyo) recipe, and two brand new delicious repices made by Chef gert-Jan Uithof. The two new recipes are based on ancient Bonairean tradition but meet with international cuisine standards. Enjoy!RINCON, Bonaire — Eric and Jolande Gietman are wearing identical T-shirts emblazoned with a question that almost makes me wince: “Have you ever tried drinking a cactus?”
I push aside the thought of the plant’s pointy needles getting lodged in my throat, but the prickly question does pique my curiosity. It also serves as advertising for one of the newest and most unusual alcoholic beverages being produced in the Caribbean — a pale green liqueur made from the local Cadushy cactus.
The Gietmans, who moved here from the Netherlands three years ago, created the beverage after experimenting with a variety of recipes.
“After the first batch we said if it doesn’t sell, we’ll drink all 300 bottles ourselves,” explained Eric.
But, as it turned out, the liqueur — made with the peel of the Cadushy cactus, a small local lime (known as “lamoenchi”), and some secret ingredients — sold out. They’ve made a few thousand more bottles since, and the product is now being sold in 50 locations around the island including bars, restaurants, hotels and shops.
You can sample the liqueur for free and learn more about its production at Cas Cadushy (“Cadushy House” in the local Papiamento language) which the Gietmans recently opened in the village of Rincon.
It would make a unique place to bring Dad for a Father’s Day or later outing.
The distillery, bar, and souvenir shop are set in a pleasant courtyard that was once a popular village party spot.
The Gietmans first visited Bonaire on their honeymoon in 1997 and fell in love with the island. They returned several more times on holidays, then decided to move there permanently in 2009. But they had one hurdle to overcome. How would they make a living?
Eric recalled the difficulty of finding good locally made souvenirs on the island, and had an idea to create a unique product indigenous to Bonaire that visitors could take home with them. After researching the island’s culture and heritage, he discovered that Bonairians used to make a soup from the Cadushy cactus (sopi di kadushi), a local delicacy that is increasingly difficult to find because of the time required to make it.“We thought, if you can make soup of it, let’s try to make liqueur out of it,” Eric said.
The job of collecting the cactus, removing the needles, and peeling the skin, is done by a villager who learned the tricky harvesting techniques from his grandmother.
Eric knows from experience that harvesting the cadushy cactus can be difficult. He shows me the palm of his hand, recently punctured by 30 cactus needles, when he tried to plant a sample cactus at the entrance of his new attraction.
Behind the bar are dozens of bottles of the liqueur, including one in a new mini flask that is easy to transport in your luggage. The most recent product is a Cadushy tea, which was inspired by their 7-year-old daughter who wanted a Cadushy beverage she could legally sample.
The Gietmans have a keen interest in the island that goes beyond their liqueur. The couple is injecting some new life into an historic area of Rincon. After Cas Cadushy had its officially opening earlier this year with live music and an exposition of works by local artist Nochi Coffie, Eric began working on restoring the ruins of a 100-year old house and a derelict cinema (the oldest on the island) next door.
The couple also founded the Bonaire Heritage Foundation, with the goal of maintaining and making accessible the cultural heritage of Bonaire.
“We learned the nature on Bonaire is taken good care of, which we’re very glad of but the cultural heritage could use some extra help,” Eric says. “So we started this foundation.”
As for the liqueur, there are plans to export it to the neighbouring islands of Aruba and Curacao and the Netherlands.
Meanwhile Some culinary figures on the island have been inspired by Cadushy liqueur. Pastry chef Michel van der Zande of the Cultimara Bakery makes a Cadushy cake that is sold at Cultimara Supermarket, while Chef Michael Nieman serves a Cadushy chicken salad at the Sorobon Beach Resort.
The lowly Cadushy is being raised to new heights in Bonaire. I’ll drink to that — with a Cadushy cocktail of course!
For more, check http://www.cadushy.com/
On Dia di Rincon Cadushy introduces the traditional Sopi di Kadushi in a new way. The traditional Kadushi soup is not easy to make. Less and less people of Bonaire still now how to make this local delicatesse. Mostly the elderly people of Bonaire still know how to make this special soup. Since we don’t want this great tradition to disappear we reintroduced the soup. In the Soup package you will find tree recipes: Of course the traditional (Krioyo) recipe, and two brand new delicious repices made by Chef gert-Jan Uithof. The two new recipes are based on ancient Bonairean tradition but meet with international cuisine standards. Enjoy!
Eric recalled the difficulty of finding good locally made souvenirs on the island, and had an idea to create a unique product indigenous to Bonaire that visitors could take home with them. After researching the island’s culture and heritage, he discovered that Bonairians used to make a soup from the Cadushy cactus (sopi di kadushi), a local delicacy that is increasingly difficult to find because of the time required to make it.- Je moet ingelogd zijn om een antwoord op dit onderwerp te kunnen geven.