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Aruba (Aruban Recipes)

World Cuisine Recipes

  Aruba is a small island with a big appetite. Traditional Aruba food tends toward the simple - largely hearty stews made with goat or chicken, chicken with raisins, corn meal mush, or cocada (coconut candy). Spices and seasonings are common and originally came into popularity to give the food some variety. Dutch colonization brought cheese along with it, but cheese remained a treat instead of becoming a staple. With a simple diet on their hands and an explosion of foreign and fast food on the island, many Arubans have ditched their traditions for newer, tastier things. Because of this, truly traditional Aruba food is not located on every street corner, but it is still out there. Aruba dining today would not be complete without sampling the tasty array of seafood available here. Shellfish such as lobster, and fish such as mahi mahi and grouper, are plentiful on the island and thus often a good choice for an affordable meal.
Aruban Chicken
Ingredients:

2 tbl Olive oil
1 med Onion, sliced
1 Fryer chicken, 3 lbs cut into serving pieces
1 Smoked pork butt, (1 lb) cut into 1" cubes
1 can (8 oz) tomato paste
1/4 cup Coconut, shredded
1/2 tsp Salt
Crushed red pepper to taste 4 whl cloves
1 Bay leaf
1/2 ts thyme
2 lb Sweet potatoes, pared, Cut into 1/2" slices
2 Bananas, sliced 3/4" thick
1/4 cup Green onions, sliced
Cooking Instructions:
Heat oil in a heavy Dutch oven and saute onion about 5 minutes until golden, stirring frequently. Remove From pan. Add chicken, half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add pork Stir in water, tomato sauce, coconut and salt. Tie pepper, cloves, bay leaf and thyme into a small cheesecloth square (poultice) and add to stew. Bring to a boil, lower heat and simmer For 15 minutes, stirring occasionally. Add sweet potatoes and simmer covered For 35 to 40 minutes longer, or until sweet potatoes are tender. Taste for seasonings and correct if necessary. Add bananas and cook for an additional 5 min. Discard cheesecloth poultice. Arrange on a serving platter and garnish with green onions and more coconut, if desired.
Aruban Pan Bati
Ingredients:

2 cups flour
1 cup corn flour
2 tbs baking powder
Pinch of salt
Sugar to taste
1 egg
1 3/4 cup milk
Vanilla to taste
Cooking Instructions:
Mix in bowl flour, corn flour, baking pwder, salt and sugar. Add vanilla, then egg and milk, alternately. Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough add a little water gradually until it smoothens. Like pancakes, put the mixture on a greased pan and turn the pan bati upside down when the downside is brown or dry.
Baked Bananas
Ingredients:

4 ripe bananas
2 tbs cinnamon powder
3 tbs vanilla extract
1 cup sugar
4 cups water
Cooking Instructions:
Peal the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes. Bake the bananas in the oven at 275° for 10 minutes. Serve with favorite ice cream.
Cashew Nut Cake
Ingredients:

Cake:
1/2 cup margarine
1 cup sugar
3 egg whites
1-1/2 cups flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 cup milk
1/2 teaspoon almond extract
2 cups ground cashews
Frosting:
2 egg whites
1 cup confectionary sugar
1/3 cup margarine
1 teaspoon almond extract
1 teaspoon salt
1 cup ground cashews
Cooking Instructions:
Cake: Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.
   Frosting: Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
Coconut Shrimp
Ingredients:

Flour
Fresh shrimps
Salt and pepper
Shredded coconut
Cooking Instructions:
Peel and clean the fresh shrimps. Mix some of the flour and water with salt and pepper for flavor. (Make sure the batter is thick enough to stay on the shrimp). Now dab the shrimps in the flour dab shrimps in the batter dab the shrimps into the shredded coconut and proceed to deep fry in oil. Serve in an empty coconut shell.
Corn Bread
Ingredients:

25 g salt
2 whole eggs
400 g of flour
100 g of sugar
1 liter of water
700 g of Cornmeal
100 g of powdered mils
300 g of baking powder
Cooking Instructions:
First mix together the water with the salt, eggs, powdered milk, sugar along with the baking powder for at least 10 minutes at slow speed. Now add the cornmeal and the flour, mix for ten more minutes. Bake at 250 F. or until its golden brown.
Curried Chicken Stuffing
Ingredients:

3 pounds chicken
2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika
2 cups water
Salt and pepper to taste
Cooking Instructions:
Cut chicken into bite-sized pieces. Heat the oil in a large pan and sauté the onions and garlic until tender. Add curry powder and cook it through, stirring occasionally. Add chicken pieces, salt, pepper, chili powder and paprika. Cook on medium heat for 10-15 minutes. Add the water and bring the whole to a boil. Turn down the heat to a slow simmer and let the chicken cook covered for about 20 minutes or until chicken is tender.
Funchi
Servings: 6
Ingredients:
1 1/4 cups cold water
1 1/2 cups corn-meal
1 tsp. Salt
Cooking Instructions:
Stir in 1 1/2 cups boiling water & 1 tbs. Butter. Bring to a brisk boil overhighheat and cook for three minutes. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out in to a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
Iced Coconut Soup
Servings: 4
Ingredients:
2 teaspoons curry powder
1 cup chicken flavored broth
Pepper and salt to taste
Cooking Instructions:
First add all of the ingredients into a blender and sit in the refrigerator until chilled. Finally, you can also serve the Coconut Iced Soup with slices of cold honeydew melon.
Pan Bati
Ingredients:

1 egg
2 cups of flour
Sugar to taste
A pinch of salt
1 3/4 cupof milk
Vanilla to taste
1 cup of corn flour
2 tablespoons of baking
Powder
Cooking Instructions:
In mixing bowl add the flour, corn flour, baking powder, a pinch of salt, and sugar to taste. Next add the egg, milk along with vanilla. Batter the mixture until it becomes smooth (approx. 25 minutes). If it is not smooth enough add a little bit of the water gradually until it smoothens. Like pancakes. Now put the mixture onto a greased pan and turn the pan bati upside down when the down side is brown or dry.
Pastechis
Ingredients:

1 or 2 eggs
6 cups of flour
1 1/2 tablespoons of salt
3 heaping tablespoons butter
3 heaping tablespoons shortening
Cooking Instructions:
Prepare the meat filling in advance for keshi yena, Sift and set aside two cups of the flour at a time until ts lended in the mixture. Knead the dough until it is pliable. Roll the dough into a very thin sheet then cut the dough into circles about 3 inches in diameter. In the middle of one pastry circle, add 1 tablespoon of the filling and top it with a second circle. Add a little water to lightly moisten the edges and press the circles together. Next fist roll the edges over slightly and flute them as a pie crust or fold. In a deep hot fat, fry the pastechis until they are golden brown. Makes 4 dozen spicy filled pastries.
Peanut and Chocolate Chip Cookies (Koeki di Pinda y Chuculati)
Ingredients:

2 eggs
1 cup of sugar
1 cup of shortening
1 cup of brown sugar
1 cup of cocoa powder
3 cups of bread flour
1 cup of peanut butter
1 cup of chocolate chips
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1 teaspoon of salt
Cooking Instructions:
Put all ingredients in a bowl and mix them well. Mold cookies from the mixture. Place the cookies on a aking plate covered with shortening. Bake in the oven at 350 F. for 15 minutes. Makes a dozen cookies.
Rice with Chicken (Arroz con Pollo)
Servings: 2
Ingredients:
1 tomato
1/2 onion
1 chicken leg
2 cups of rice
1/2 green pepper
2 celery stalks
1 tbs chicken broth
2 tbs vegetable oil
Salt and pepper
Cooking Instructions:
First cook the rice and put the chicken leg to boil with the salt and pepper for about 15 minutes. Once its ready, shred away the chicken from the bone. Fry the onion, the green pepper, celery and tomato until golden brown. Finally, add the shredded chicken with the cooked rice to the vegetables then mix thoroughly. Serve with a lettuce and tomato salad.
Roti
Ingredients:

2½ cups all purpose flour
2 teaspoons baking powder
1 tablespoon butter
¾ cup of water
1 cup oil
Cooking Instructions:
Sift 2 cups of the flour into a large mixing bowl. Add the baking powder and butter and mix well. Add the water slowly, and knead the mixture to make a soft, elastic but not sticky dough. Roll it like a sausage and cut into 6 pieces. Cover each ball of dough with oil and roll it out on a floured surface until thin. Once you have a flat round piece of dough, fold it in half, then in a quarter, roll it up again into a ball. Let it stand for 10 minutes. Roll out each piece thinly again, and place brush each side of the dough wit oil. Place it on a hot, flat pan. Cook through while turning turn frequently. Once it’s cooked, fold again in half and then in a quarter and place between waxed paper. Keep the Roti covered until serving time. To serve the Roti: Open the Roti and place on a plate. Place a serving spoonful of the stuffing in the middle of the shell. Garnish with your choice of cooked or steamed vegetables and/or chutneys. Fold the bottom part upwards, and then the right and left part to the center. Finally fold the top part over.
Spiced Yucca Chips
Ingredients:

1 tablespoon chili powder
Pinch of cayenne, or to taste
2 1/2 pounds fresh yucca, cut into 4 inch sections
3/4 teaspoon of salt
Vegetable oil
Cooking Instructions:
Make 1/8" deep slit down lengthwise of each yucca section with a sharp paring knife. Yon need to use a knife to pry off brown-white layer. To slice the yucca use a 1 mm processor slicing disk crosswise or hand slice to 1/16". In the hot oil drop the separate slices one at a time into the hot oil. Fry in batches turning, 1 to 2 minutes or until pale golden color. Drain the Fried Yucca Chips onto paper towels. Stir the chili powder with the salt and cayenne in a small bowl. Toss Yucca Chips in a large bowl along with the seasonings for flavor.
 

World Cuisine Recipes

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