According to Boi, a former chef at one of Bonaire's hotels, the main use of iguana is for "sopi di yuana" or iguana soup. It tastes just like chicken soup and the meat is very soft and tender. But if you use a very large, old iguana it will be like using a large, old chicken: tough.

Iguana for strength
Locals believe that sopi di yuana and "yuana stoba" (iguana stew) are good for the health. They encourage sick or old people to eat it to get stronger. There is also the belief that if a man eats a lot of iguana he will have "hopi forsa" or much strength.

Contrary to what many people believe, iguana is not an endangered species and "sopi di yuana" is a traditional food for special occasions on Bonaire.

Cooking it
You can cook the iguana with or without the skin. But if you leave the skin on, you must clean the iguana like you clean both a chicken and a fish. You dip it in hot water like you would to remove the feathers from a chicken and you must then scrape it to remove the scales, as you would a fish. maybe this is why Boi prefers it without the skin. he says it tastes better, too.

Click here if you want Boi's favorite recipe for "Sopi di yuana." You will need Adobe Acrobat Reader to view this file. If you do not have the reader, click here to download a free copy.