A selection of tasty recipes…
Appetizers and snacks
Zult (Pickled Pigs’ Ears) – This is a typical Aruban dish which is also found in many variations on Aruba and other Caribbean islands. In fact, this dish’s main ingredient (in this case pigs’ ears) can be substituted with other meats such as crab meat, shrimp, or certain types of white flesh fish and there is also an interesting variant made using hard-boiled eggs as a substitute for the meat, so feel free to experiment depending on your preference!
Bitterballen (Meat Croquettes) – The “bitter” refers to the accompanying drink, not the appetizer. These are mild, crusty little balls to be dipped in tangy mustard.
Ham di Pasco (Christmas Roasted Ham) – Well known recipe with an Aruban twist. A not to miss during the Christmas festivities.
Keshi Yena (Filled Cheese Shell) – Frugality was the keynote of island living in earlier times, when provisions had to last from the visit of one sailing ship to the call of another. In this classic recipe the shell of a scooped Edam (the thin rind remaining after a family had consumed the four pounds of cheese) is filled with spiced meat, then baked in the oven or steamed in the top of a double boiler. For these methods of preparation the red wax must be removed from the empty shell after is has been soaked in hot water. In a more dramatic version the filled Edam, with the red wax intact, is. tied in cheese cloth and suspended in boiling water for twenty minutes. The wax melts away in the hot water, leaving a delicate pink blush on the cheese. Use chicken or beef for the filling.
Calco Stoba (Conch Stew) – A favorite Caribbean dish with an Aruban twist.
Keri Keri – The traditional recipe for Kerikeri or Karikari, calls to use shark meat and it is considered a delicacy. Instead of the shark meat, you can use any fresh firm white flesh fish fillet…
Carnival Calamari – Dedicated to the greatest event of the year the Aruba’s Carnival
Promenton Yena (Stuffed Bell Peppers) – This recipe calls to use the green bell peppers. If you prefer you can use the red ones for a varied taste.
Pan Bati – Very popular side dish that goes very well with Seafood and other typical Aruban delicacies.
Bolo Borracho (Tipsy Rum Cake) – Colorful layers of sweetness and heavenly spiked cake. The perfect icebreaker for any occasion.
Bolo di Tres Lechi – A delicious cake, made with the Aruban panlefi which in turn gets three times the charm.