Aruba Many of Aruba’s culinary offerings are self-inspired. our first inhabitants more than 4,000 years ago found their main sustenance from the sea, while others highlight the cultural influences of Holland, South America, and the rest of the Caribbean. This fusion of influences on our cuisine has led to recipes that are now ingrained in the island’s culinary fabric and are part of Aruba’s unique personality and distinctive flavor.

Family gatherings, celebrations, and holidays on the island would not be the same without traditional Aruban dishes appearing on the dinner table. We encourage you to explore our cuisine at home with your family and friends with a few of our traditional recipes on the following pages.

Throughout the recipes, we’ve included the Papiamento translation of many of the food items. Main Dishes Keri Keri Shredded Fish

Fish has been a staple of the Aruban diet since the first inhabitants landed on the island’s shores. Today, local fishermen still go out in their traditional fishing boats to pull in fresh catches of the day, which might very well be turned into keri keri. Serves minutes difficulty 4 30 directions ingrEdients

In a large saucepan, boil fish in salted water • 2 pounds of fresh, firm, for 20 minutes. Remove fish and flake. boneless white-flesh fish fillet Saute celery, bell pepper, onion, and basil • 1 quart water leaves in margarine for 3 minutes, stirring. • 1 tbsp. salt Add flaked fish and cook over low heat • 1 celery stalk, diced for 5 minutes, stirring occasionally. Stir in • 1 green bell pepper, diced annatto powder and freshly ground pepper. • 1 onion, diced • 10 fresh basil leaves, chopped • 4 tbsp. margarine • ¼ tsp. annatto powder • Freshly ground black pepper Main Dishes Main Dishes Keshi Yena Balchi di Pisca Stuffed Cheese Aruban Fish Cakes

Popularly imported products from Holland, like Edam and Gouda cheeses, have led to a number of local dishes, Similar to crab cakes, including keshi yena, which translates Aruban fish cakes are to “stuffed cheese.” Traditionally made typically made from Aruba’s by filling the leftover rind of an Edam local white-flesh fish, or Gouda cheese wheel with spiced meat including red snapper, and other ingredients, covering the grouper, and mahi mahi. wheel with its original cap, and then These can serve as a main baking the stuffed wheel in the oven dish or as an appetizer. Serves minutes difficulty until hot and bubbly, keshi yena is now Serves minutes difficulty 4 60 usually made in a casserole dish. 4 120 ingrEdients directions directions ingrEdients

• 1 pound Dutch Gouda cheese, sliced Butter a deep 10- or 12-inch glass Simmer fish gently in water until fish flakes • 1 pound white-flesh fish fillets • 1 large onion baking pan and line the pan with 2/3 of easily with a fork. Strain and reserve a small • 3 medium potatoes, peeled • 4 tbsp. melted butter the sliced Gouda. Melt 4 tbsp. butter in amount of broth. Fill saucepan with water and diced • 2 cups cooked chicken (or a similar a skillet. Add onions and fry until golden and bring to a boil. Add potatoes. Cook • 1 tomato, peeled and chopped amount of cooked fish or canned tuna) brown. Add tomato, pickles, green pepper, until tender and drain. Mash together fish • 1 medium onion, chopped • 1 large tomato, peeled and chopped capers, garlic, raisins, mustard, ketchup, and potatoes. Combine tomato, green • 1 clove garlic, minced • 2 dill pickles, minced Worcestershire sauce, and chopped cashew pepper, onion, garlic, red hot pepper sauce, • ½ tsp. red hot pepper sauce • 1 large green pepper, seeded and nuts. Spread the mixture on top of the sliced nutmeg, salt, and pepper, and add to fish • 1 egg, beaten finely chopped Gouda and cover with the remaining slices mixture, mixing well while combining egg. If • Dashes of freshly ground pepper, • 8 large green stuffed olives, sliced of cheese. Place the pan into a larger it’s too dry, add a bit of the reserved broth. salt, and nutmeg • 1 ½ tbsp. minced garlic baking pan, and fill the larger pan with Mold into 1-inch balls and fry in deep oil • Oil for frying • ¼ cup raisins water about halfway up the sides. Bake in until golden brown. • 1 tbsp. prepared mustard preheated oven at 350º Fahrenheit for 30 • ½ cup ketchup minutes. • ½ tsp. Worcestershire sauce • 1 cup chopped cashew nuts • Butter for greasing the baking pan STEWS Stoba di Cabrito Goat Stew

When Aruba’s economy was more agriculturally based, plantation workers would have their lunch at midday and then rest in the shade of a kwihi tree to while away the hottest hours of the Serves minutes difficulty day. Hearty meals were usually 4 120 on the menu, including soups and stews of beef, goat, and fish. ingrEdients directions

• 6 ounces salt beef, covered with Drain the soaked beef and place it in a pepper, and saute the mixture until the water and soaked overnight in heavy casserole with the 4 cups of water. onion is wilted, about 3 to 4 minutes. refrigerator Bring the mixture to a boil, reduce the heat Stir in the tomatoes, sugar, lime juice, • 4 cups water to a simmer, cover, and cook for 1 hour. nutmeg, annatto oil, and the reserved • 3 tbsp. vegetable oil Tips Remove the beef from the pot, cube, and cubed beef, and simmer the mixture for • 2 pounds of goat (or lamb), cubed reserve; strain the broth and reserve. Heat 20 minutes. Add the reserved beef stock into ½-inch pieces For goat meat we can cook it by spraying the vegetable oil in the heavy casserole, and the potatoes, and bring the mixture to • 2 cups diced onion it with Lager and Radler-style beer (with add the goat/lamb, and brown it. Add the a boil; reduce the heat and simmer for 30 • 2 garlic cloves, minced a high percentage of natural lemon) and onion, garlic, green pepper, and habanero minutes, or until the potatoes are tender. • 1 medium green pepper, seeded accompany it with a toasted-style Lager and chopped beer, which gives us a fresh and intense • 1 habanero chile, seeded and minced aroma. • 2 cups tomatoes, peeled and diced • 3 potatoes, peeled and cut into It can also be accompanied by a soft red 1-inch cubes wine. A Malbec is ideal to accompany • 1 tsp. sugar goat meat. Very fruity wines are usually • 1 tbsp. fresh lime juice an almost perfect accompaniment. The • ¼ tsp. ground nutmeg right temperature to drink red wines is • 2 tsp. annatto oil from 14° to 18° C. • ½ tsp. annatto seeds SOUPS Sopi Oester Oyster Soup

This soup can often be found on the island at festivals and late-night food trucks. It’s an island favorite, and you’d be hard-pressed to find an Aruban who doesn’t love it.

Serves minutes difficulty 4 45 ingrEdients directions

• 1 ½ cup chopped celery Cook celery, onion, and garlic in butter in a • 1 ½ cup chopped green onions large kettle or Dutch oven until onions are • 2 cloves garlic, finely chopped soft. Stir in flour and cook for 2 minutes. • 6 tbsp. butter Remove kettle from heat. Drain oysters; • 3 tbsp. flour reserve liquid. Add liquid, chicken broth, • 2 (8 oz) cans of oysters salt, and pepper to kettle, stirring until • 2 (13 ¾ oz) cans of chicken broth smooth. Bring to a boil, then lower heat and • 1 tsp. salt simmer for 30 minutes. Just before serving, • 1/8 tsp. red pepper stir in oysters; heat soup for 3 minutes, • ¼ cup chopped parsley just until hot. Sprinkle with parsley. Side Dishes SIDE Dishes Pan Bati Funchi Cornbread Pancakes Polenta

Pan bati serves as the perfect Funchi—Aruba’s own version accompaniment to stews, of polenta—is a thick cornmeal soups, and fish dishes. porridge traditionally served Made from cornmeal and flour, with stews and fish. pan bati lies somewhere between Funchi porridge can also be a flatbread and a pancake. cooled, cut into flat slices, Compared to an American pancake, and fried to a light golden it is denser and less sweet. brown as a crispy variation.

Serves minutes difficulty Serves minutes difficulty 4-6 15 4-6 15 ingrEdients directions directions ingrEdients

• 2 cups all-purpose flour Combine all ingredients in a large bowl. In a medium saucepan, add cold water, • 1 ½ cup coarsely ground cornmeal • 1 cup finely ground cornmeal Batter should be like thick pancake batter cornmeal, and salt, mixing until smooth. • 1 ¼ cup cold water • 2 tablespoons baking powder (add a tablespoon of water if needed to Turn heat to high and stir in oil and boiling • Pinch of salt • Pinch of salt achieve consistency). To cook the pan bati, water to bring mixture to a rapid boil. Lower • 1 tablespoon vegetable or olive oil • 1 tablespoon white sugar Arubans traditionally use a casuela, which heat to medium-low, stirring continuously • 1 ½ cup boiling water • 1 egg, lightly beaten is a clay baking dish, but a griddle lightly until mixture stiffens (about 5-7 minutes). • 1 ¾ cup whole milk coated with cooking spray works as well. Pour mixture into a greased bowl or mold • 1 teaspoon vanilla extract Pour ¼ cup of batter for each pan bati, and cover with a plate or platter, turning cooking on medium heat and flipping until over immediately onto the plate. Cool to a both sides are a light golden brown. Serve warm temperature and serve. warm. Side Dishes Snacks Saus di Pinda Cala Peanut Sauce Black-Eyed Pea Puffs

The Dutch tradition of serving These traditional fritters crisp, salty French fries with are made with black-eyed peas an Indonesian-style peanut and Madame Jeanette satay sauce is a popular Aruban or cayenne pepper. Crispy on the treat. Although recipes vary, outside and light on the inside, here is an easy recipe that can they are especially delicious be amped up to a personalized when washed down with a level of spiciness. cold Balashi beer.

Serves minutes difficulty Serves minutes difficulty 4-6 15 2 dozen 45 ingrEdients directions directions ingrEdients

• 1 finely chopped white onion Saute onion in vegetable oil over medium Soak beans overnight in ample water. • ½ pound black-eyed peas • 1 tablespoon vegetable oil heat, adding ginger, garlic, and peanut Place beans in towel and rub vigorously • 1 tsp. salt • 1 tablespoon grated fresh ginger butter once lightly browned. Once mixed to remove the skins. Discard skins and • ¼ tsp. cayenne pepper • 1 grated garlic clove thoroughly, add soy sauce, coconut dry the beans thoroughly. Place beans • ½ cup water • ½ cup crunchy peanut butter milk, lime juice, and lemongrass stalk, in food grinder. Add cayenne and salt. • Vegetable oil for frying • 4 tablespoons soy sauce continuing to stir until all ingredients are While beating, add water, a little at a time. • 1 tablespoon white sugar mixed. Cook for another 10 minutes, Continue beating until batter is fluffy. • ½ cup coconut milk adding in the chili paste. Remove from Deep fry in the vegetable oil, dropping • 1 teaspoon lime juice heat, remove lemongrass stalk, and in a teaspoon at a time. Remove when • 1 lemongrass stalk serve warm over French fries. golden brown and drain. Serve hot. • 1 tablespoon chili paste-sambal is a favorite (use more if you want it extra spicy) Snacks Serves minutes difficulty Pastechi 4 60 Savory Pastry ingrEdients For pastry dough: • 9 cups white flour This irresistible half-moon pastry • 6 tbsp. white sugar is the national snack of Aruba. • 1 tbsp. salt The classic pastechi is made by • 4 tsp. baking powder • ¾ cup butter stuffing a pocket of slightly • 2 eggs sweet dough with cheese and • ½ cup milk then deep-frying it to tender • Vegetable oil for frying perfection. Other savory fillings include ham, beef, chicken, and Mix dry ingredients with butter. Slowly fish. Pastechis are sold islandwide add liquid. Knead into a smooth ball at grocery stores, convenience and let stand for 20 minutes. stores, and snack bars. Here is the recipe for a beef-filled pastechi. Filling: • 1 large onion, chopped • 2 clove garlic, minced • 1 green pepper, chopped directions • 1 stalk celery, diced Saute vegetables in oil. Add beef and • 1 tbsp. parsley cook until well done. Add bouillon cube, • 1 large tomato, chopped cumin, tomato paste, and, if necessary, • 1 piece of hot pepper or 3-5 drops a little water. Stir to mix ingredients. of Tabasco sauce Simmer until bouillon cube is dissolved. • 2 tbsp. cooking oil Add remaining ingredients. • 1 pound ground beef, seasoned with salt, pepper, nutmeg, and curry Roll dough out thinly on lightly floured • 1 bouillon cube board. Cut into rounds using a biscuit • 1 tsp. cumin cutter or a glass. Place one generous • 1 tbsp. tomato paste spoonful of filling onto each pastry round. • ¼ cup capers (optional) Fold rounds in half; seal and crimp • ¼ cup stuffed olives, chopped edges. Fry in oil until golden brown. Drain • ½ cup raisins on paper towels. • 2 tbsp. Worcestershire sauce Desserts Desserts Quesillo Bolo Preto flan black cake

Traditionally given to guests Quesillo is Aruba’s version at Aruban weddings, of flan. It is silky bolo preto is made with and delicious, and makes a signature mixture of dried for a sinful end to any meal. fruits steeped in a strong alcoholic potion, creating a rich, delicious treat.

Serves minutes difficulty Serves minutes difficulty 4 45 50 45 ingrEdients directions directions ingrEdients

• 5 cans of condensed milk Heat the oven for 30 minutes at 250º In a large bowl, mix together prunes, • 1 pound prunes • ½ liter (2.1 pints) whole milk Fahrenheit. Put the sugar in a pan and add currants, raisins, dates, figs, and mixed fruit. • 1 pound currants • ½ liter (2.1 pints) heavy cream enough water to cover the sugar. Boil the Add brandy and mix well. Cover and let soak • 1 pound dates • 2 cans coconut milk sugar on medium heat until it starts turning for at least a day. In a separate bowl, mix • ½ pound figs light brown. Lower heat until it turns dark • ½ kg (1.1 pounds) sugar together flour, baking powder, sugar, and • ½ pound mixed dried fruits brown (don’t burn it). (Tip: When it has a • 1 tbsp. vanilla extract cinnamon. Add vanilla, molasses, melted • 1 cup brandy nutty aroma, the caramel is ready.) Combine • 10 whole eggs butter, and eggs, and mix well. Then add to • 2 ½ cups flour the other ingredients in a mixing bowl, mix • 10 egg yolks well with a whisk, and strain. Pour the hot fruit mixture. Pour into well-greased 15 ½ by • 1 ½ tsp. baking powder caramel into a metal pan (8” x 16”/ 20 cm 10 ½ baking pan or two 9-inch baking pans. • 1 pound brown sugar x 40 cm) very carefully (extremely hot!) until Bake at 350º Fahrenheit for 1 hour. Let rest • 1 tsp. cinnamon the bottom of the pan is covered evenly. for at least one day before serving in small, • 1 tsp. vanilla Pour the other mixture on top of the caramel 1-inch pieces. • 1 cup molasses and let sit for a few minutes. Put the pan in • ½ pound butter, melted the oven, preferably in a bigger pan filled • 6 eggs, beaten with water. Bake for 35-45 minutes, until the top becomes light brown and it feels like one piece when shaken. Aruba Tourism Authority L.G. Smith Boulevard #8 Tel: (+297) 582-3777 www.aruba.com