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 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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Scott
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Quote Scott Replybullet Posted: 24 May 2006 at 7:20pm
Originally posted by vutjebal

Sorry  I like  to eat    but   I  don't  like   to cook...

Me too.  I don't like to cook either.

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Quote vutjebal Replybullet Posted: 24 May 2006 at 7:41pm

so I think, better to look  for a  good  restaurant then, where  they  have  nice food...

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Quote Shucander Replybullet Posted: 24 May 2006 at 10:46pm

ARUBA’S - Keshi Yena

 

Ingredients

 

1-LB Dutch Gouda (sliced)
1-large Onion
4-tablespoons Melted Butter
2-cups Cooked Chicken (or similar amount of fish which has been cooked. Canned tuna maybe used, cut into small pieces)
1-large Tomato (peeled, chopped)
2 Dill Pickles (minced)
1-large Green Pepper (seeded and chopped finely
8-large Green Stuffed Olives (sliced) 1½-tablespoon Minced Garlic
¼ -cup Golden Raisins
1 tablespoon Prepared Mustard
½ cup Ketchup
½ -teaspoon Worcestershire Sauce
1-cup Chopped Cashew Nut
Butter

 

Directions

 

Butter a deep 10-12 inch glass baking pan and lay 2/3 of the sliced gouda on bottom. Melt 4 tablespoons butter in skillet, add onions and fry until golden brown. Add tomato, pickles, green pepper, olives, capers, garlic, raisins, mustard. Ketchup, thyme, Worcestershire sauce and chopped cashew nuts. Spread this mixture on top of the sliced gouda and cover with the remaining slices of gouda. Put into a large baking pan and fill with water about half way up the sides of the Keshi Yena pan. Bake in preheated 350° degree over for 30 minutes.

 

Serves 2

 

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Quote Scott Replybullet Posted: 24 May 2006 at 11:22pm
Originally posted by vutjebal

so I think, better to look  for a  good  restaurant then, where  they  have  nice food...

Or find a good cook to cook us some of these wonderful recipes.

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Quote vutjebal Replybullet Posted: 25 May 2006 at 11:16am

 I think  I have  found  one...



Edited by Scott
It is better to take refuge in the LORD than to trust in man.
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Quote Shucander Replybullet Posted: 25 May 2006 at 2:20pm

Aruban Recipe:
Yambo (Okra Soup/Gumbo) and
     
Funchi
(Corn-Meal Mush)  Serves 6-8

This dish is another typically Aruban dish: Giambo (pronounced ghee-yam-bo) is also the Antillean gumbo, a thick, hearty soup. The puréed okra gives it a slippery consistency.

Soak overnight:

  • 1/2 lb. salted beef

Discard water. Place the beef in a heavy kettle with:

  • 2 quarts fresh water
  • 1 ham hock
  • 1 or 2 onions
  • a few sprigs of parsley
  • 1 or 2 carrots
  • 1 bay leaf
  • 1 celery stalk

Bring to a brisk boil. Reduce heat and simmer for about one and a half
hours, or until meat is tender.
Place in the simmering kettle.

  • 1 lb. red snapper fillets

After a few minutes test the fish with the tines of a fork, and remove from
the broth when it flakes easily. Make a bite-size chunks of the fillets. Remove
the beef from the broth, cube and set aside with the fish. Strain the broth
and return it to the fire. Discard the ham hock and vegetables.
To the simmering broth add:

  • 2 lbs. okra, washed and sliced
  • A few sprigs crushed yerba di hole, or fresh basil
  • 1/2 tsp. black pepper

Simmer until the okra is tender. With a lele stick, or its equivalent, a wire
whisk, reduce the okra to a purée. Return the cubed beef and red snapper
pieces to the kettle. Heat thoroughly and adjust seasonings.
Garnish giambo with:

  • 1/4 lb. cooked shrimp

 

Funchi (Corn-Meal Mush) Serves 6

Funchi is a must with this delicious soup and we have therefore included the recipe as well:

Funchi, also the Antillean staple, is a simple corn-meal preparation. It must be
vigorously stirred while cooking and to the rhytm of these rotations
old-time cooks repeated. Un pa mi, un pa bo, un pe. Funchi was then
scooped from the kettle with a little round calabash, and the "funchi ball"
was placed on each individual plate - "One for me, one for you, one for him".

Mix in heavy saucepan:

  • 1 1/4 cups cold water
  • 1 1/2 cups corn-meal
  • 1 tsp. salt

Stir in:

  • 1 1/2 cups boiling water
  • 1 tbs. butter

Bring to a brisk boil over high heat 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.

For a special Sunday breakfast fry sliced funchi in butter and serve with
crisp bacon and scrambled eggs.

(Hand drawn illustrations by Lisa Tromp)

Bon Probecho!

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Quote Scott Replybullet Posted: 25 May 2006 at 2:23pm

Originally posted by vutjebal

 I think  I have  found  one...

Cool.  Since we are off-topic, lets discuss restaurants in another topic.



Edited by Scott
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Quote Shucander Replybullet Posted: 26 May 2006 at 9:03am

Aruban Recipe:
Pan Bati

Very popular side dish that goes very well with Seafood and other typical Aruban delicacies ...

To make Pan Bati:

Mix in a bowl:

  • 2 cups flour
  • 1 cup corn flour
  • 2 tbs baking powder
  • pinch of salt
  • sugar to taste

Add:

  • 1 egg
  • 1 3/4 cup milk
  • vanilla to taste

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.

Bon Probecho!



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Quote Shucander Replybullet Posted: 01 June 2006 at 12:35pm

Cala

(Black-Eyed Pea Puffs)

   (2 dozen)

A spicy, different cocktail snack, this tidbit has been called "an edible souvenir of Aruba".

Soak overnight in ample water:

  • 1/2 lb. boonchi wowo pretu, or black-eyed peas
  • 1 tsp. salt

Place the peas in the folds of a towel and rub vigorously to remove skins. Discard the skin and dry the peas thoroughly. Put them through a food grinder.

Beat in:

  • 1/4 tsp. cayenne
  • 1 tsp. salt

While beating, add a little at a time:

  • 1/2 cup water

Continue beating until batter is fluffy and double the original quantity. Drop by teaspoonfuls into deep, hot fat. Remove when golden brown and drain on absorbent paper. Serve piping hot.

Bon Probecho!

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Quote Scott Replybullet Posted: 05 June 2006 at 4:39am
I added some more recipes to the Aruba Recipes section.  Thanks for all the recipes and keep them coming.  Be sure to rate the recipes as well!
Scott M. Stolz
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