19. Aruba

Salt Fish Fritters 

INGREDIENTS

• 1 pound boned salt cod, such as Sans Souci brand
• 3 strips bacon
• 1/2 medium red bell pepper, diced
• 1/2 tomato, seeded and diced
• 1/2 large onion, diced
• 1 teaspoon chopped parsley
• 2 tablespoons vegetable oil
• Freshly ground black pepper
• 1/2 cup water
• 2 teaspoons curry powder
• 2 teaspoons ketchup
• 12 to 15 johnnycakes (see related recipe)

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RELATED RECIPES

• Johnnycakes

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DIRECTIONS

For the salt fish: Place the fish in a container and fill with cold water to soak, making sure it is submerged. Cover and refrigerate overnight.

When ready to cook the fish, remove from the soaking water and run your fingers over the fish to find and remove any small bones. Place the fish in a pot with fresh water so that it is again completely submerged. Cover and bring to a boil, then simmer, about 20 minutes. Drain and set aside.

Meanwhile, in a medium skillet, cook the bacon until crisp. Transfer the bacon to paper towels to drain, crumble it and return it to the skillet. Add the bell pepper, tomato and onion, stirring to combine, and heat through, about 3 minutes. Add the parsley and remove the vegetable-bacon mixture from the heat.

In another large skillet on medium heat, heat the oil and add the drained salt cod, cooking for 2 to 3 minutes. Add the vegetable-bacon mixture and stir to combine. Season with pepper to taste.

In a small bowl, combine the water, curry powder and ketchup. Add to the skillet with the fish and vegetable-bacon mixture, then reduce heat to low. Cook just until heated through, stirring occasionally.

To serve, slice the hot johnnycakes in half and make sandwiches using the fish mixture.

FUNCHI & BANANA HASA

1 ¼ Cups cold water

1 ½ Cups coarse/stone ground corn meal

½ tsp salt

1.5 Cups boiling water

1 Tbs olive oil (plus a little bit for greasing a mold or bowl to turn the funchi into)

In a heavy saucepan, mix cold water, corn meal, and salt. When relatively smooth, with no big lumps, stir in the boiling water and oil and bring to a rapid boil. Lower heat to medium low and continue to cook, stirring continuously, for another five minutes, or until the mixture is stiff and pulling away from the sides. Turn the funchi into a greased mold or bowl and cover with a plate. Turn it over onto the plate and allow to cool slightly before scooping out and serving. Or allow to cool completely, cut into one inch slices, brush with oil and grill until crisp on both sides.

Add Gouda Cheese

Ingredients

Plantains

Directions

In the Antilles the plantain, which is inedible until cooked, is called banana.

The banana usually associated with corn flakes is called bacoba.

To avoid confusion 'bananas are referred to as plantains in these recipes.

1. Select a very green plantain, the greener the better.
2. Slice it thinly into rounds.
3. Drop the rounds one by one into hot fat.
4. They will become golden almost immediately.
5. Remove rounds to absorbent paper and sprinkle with salt.
6. As soon as they are cool, store them in a tightly closed tin.
7. Chips can be made a few days in advance, but will become limp if left exposed to humid and tropical air.

KESHI YENA

Ingredients

• 1 pound chicken white and dark meat or ground beef
• 1 small onion chopped
• 1 green pepper chopped
• 1 clove garlic chopped
• 1 Tablespoon raisins
• 1/4 cup green pitted olives coarsely chopped
• 1 Tablespoon capers
• 1/2 Madame Janette pepper or Scotch Bonnet
• 1 Roma tomato seeded and chopped
• 1 Tablespoon ketchup
• 2 Tablespoon tomato paste
• 2 Tablespoon sweet relish
• 1 Tablespoon Dijon mustard
• 1 Tablespoon parsley chopped
• 1 tsp salt and pepper to taste
• 1/2 pound Edam cheese shredded

Instructions

1. If using chicken, prepare it in advance by simmering in water (with salt, water, onion, parsley which is later discarded), allow it to cool, remove from the bones and then shred it. You can also bake the chicken pieces (sprinkled with salt, pepper and poultry seasoning) in a 350 oven for 45 minutes, allow it to cool, remove from the bones and then shred it.
2. Brown the shredded chicken or ground beef ( or a combination of both) in a heavy frying pan.
3. Add the remaining ingredients except for the Edam cheese and parsley
4. Simmer for 15 minutes
5. Slice 2/3 of the Edam cheese into thin slices (optional. Omit if you're not lining the casseroles)
6. Grate the remaining 1/3 of the Edam cheese and add it to the meat and spice mixture.
7. Line the individual serving dishes with the slices of Edam cheese making sure they overlap (optional)
8. Fill the dishes with the Edam, meat and spice mixture and top with grated Edam
9. Bake in the oven for 45 minutes, sprinkle with parsley and serve hot with sliced toasted French bread or chunks of cornbread

Pan Bati

Country: Aruba 
Course: Bread 
Makes: 4 to 6 servings 

 

Ingredients:

• 2 cups flour
• 1 cup cornmeal, ground fine
• 2 tablespoons baking powder
• 1 pinch salt
• sugar, to taste
• 1 egg
• 1 3/4 cups milk
• vanilla extract, to taste

Directions:

1. Combine all the ingredients together in a large bowl, then gradually add water until the batter is slightly thicker than pancake batter.
2. Turn on your pancake griddle, adding a little spray butter to prevent sticking.
3. Pour the batter on the griddle. When the Pan Bati is a golden color on one side, flip.
4. Remove from the griddle when the Pan Bati is firm and golden on both sides and keep warm until ready to serve.

Pan Dushi (Small Sweet Rolls)

Ingredients

• 2 tablespoons yeast
• 1 cup water
• 1 1/2 cups flour
• 1 tablespoon vanilla
• 1 tablespoon almond flavoring
• 1 tablespoon baking powder
• 1/2 cup margarine, melted
• 2 teaspoons anise seeds
• 1/4 lb raisins
• 1/4 cup water
• 1 egg
• 1/2 cup milk
• 1/2 tablespoon salt
• 1 1/2 cups brown sugar
• 4 1/2 cups flour
• 2 tablespoons shortening
• brown sugar
• water

Directions

Dissolve yeast in warm water. Stir in 1 1/2 cup flour and let set about 15 minutes. Add vanilla, almond flavoring, and baking powder. Add margarine and anise seed. Add raisin and egg to yeast mixture. Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups). Knead into soft dough. Place dough in greased bowl; cover; and let rise until doubled in size. Punch down dough and shape into round rolls; Place in greased baking pans. Let rise. (Large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising) Bake at 350 for 20 minutes, or until golden brown.
Brush with a mixture of brown sugar and a little water.

CARIBBEAN COFFEE

INGREDIENTSNutrition

• 5fluid ounces hot coffee
• 1⁄2fluid ounce bacardi spiced rum
• 1⁄2fluid ounce Kahlua
• 1⁄2fluid ounce brandy
• 1ounce whipped cream
• (Good Eats: Pan Fried Fish)

DIRECTIONS

1. Rim glass with pink sugar, pour hot coffee into glass, add remaining ingredients, except whipped cream, top with whipped cream and sprinkle lightly with cinnamon.

2.