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The Curaçao Difference

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Recipes

BAKIOU - Cod fish

1 pound boneless dried cod fish
3 tablespoons oil
2 tablespoons butter
1 large onion
2 cloves garlic, minced
1 red pepper, deseeded and cut lengthwise julienne style
1 green pepper, deseeded and cut lengthwise julienne style
2 tomatoes, skinned, deseeded and coarsely chopped
1 tablespoon tomato-paste
¼ cup minced parsley
½ teaspoon black pepper
1 tablespoon cumin powder

Wash cod fish, cover with water and soak over-night in refrigerator. Drain, taste for salt content. *** If too salty, add hot water, let stand for 10-minutes. Cod fish must always keep its own salty taste.
Heat oil and butter in a large skillet, Sauté the chopped onions, garlic, red pepper, green pepper, tomato, tomato-paste, parsley, black pepper and cumin for 10-minutes.
Add cod fish, ½1/4-cup water, stir and cook over low heat for about 30-minutes.

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“TUTU”

1 pound Black eye peas
6 cups water
2 garlic cloves, chopped (or 1-teaspoon Garlic powder)
1 teaspoon salt
¾ cup sugar
1 cup Coconut milk (sugarless)
1¾ cup Yellow corn meal
2 tablespoons butter

Wash peas and soak in water for 2-hours. Drain, add 6 cups fresh water, add chopped garlic, and bring to a slow boil over medium heat. If necessary, add more water, till bean are tender and soapy. *** Add salt, sugar and Coconut milk, cook for another 10 minutes. Add corn meal a little at a time, while stirring constantly with a wooden spoon. Keep stirring, adding force, to fold the peas with the corn meal. *** The heat, cooks the corn-meal. So it takes about 20 minutes for the cornmeal to cook thoroughly. Add butter; finish stirring till butter incorporates well.

Damp one flat-dish with water; transfer the “tutu” to the dish. *** Damp a second dish with water; cover the “tutu”, press hard on the dish, till the “tutu” starts showing between the dishes.
The “tutu” is ready to be enjoyed with cheese or cod fish.

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BANANA STOBA - Stewed Plantains

1 pound salted meat
3 yellow plantains
½ pound sweet potatoes
½ pound pumpkin
2 tablespoons oil
2 tablespoons butter
1 onion
2 celery stalks, cut in 1-inch long pieces
4 cinnamon sticks
10 allspice, whole
10 cloves, whole (sugar, according to taste)

Cut meat into 2-inch cubes and soak overnight in refrigerator. *** Next morning, discard water.
In large pot, put meat cubes, add water and cook over medium heat till meat is tender. Set aside. *** Peel plantain, and cut into 3-inch pieces. Skin sweet potato, and cut into 3-inch cubes. *** Remove hard skin, seeds, and stringy portion from pumpkin, and cut into 3-inch cubes.

In a large pot, heat oil and butter, sauté the onion, add celery, cinnamon sticks, allspice and cloves. *** Add water, meat, and cook for 10-minutes, then add the plantain, sweet potato and pumpkin.
Cook over medium heat, until vegetables are done. If too watery, scoop out vegetables and continue cooking to reduce liquid to a heavy sauce.
Return vegetables to sauce, stir lightly.
Add sugar according to taste.

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KABRITU STOBA - Stewed goat meat

2 pounds goat meat
2 cloves garlic, chopped
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon Cumin
¼ teaspoon Paprika
¼ teaspoon oregano
2 tablespoons flour
¼ cup oil
2 tablespoons butter
1 onion, chopped
1 green pepper, deseeded and chopped
2 tomatoes, skinned, deseeded and chopped
1 tablespoon Tomato paste
3 cloves, whole

Cut the meat into 2 inch cubes.
Place in large bowl, season with chopped garlic, salt, pepper, cumin, paprika and Oregano. *** Marinate for 3 hours, strain meat, sprinkle with the flour and rub in, to cover meat completely. *** In a skillet or deep pan, heat the oil with the butter, add the meat and brown on all sides. *** Add the remained marinate liquid, onion, green pepper, tomato and tomato paste, whole cloves, cover.
Cook over low heat for approximately 2 hours or until meat is tender, and sauce has a hearty, rich consistency.

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PAPAYA STOBA - Stewed Papaya

2 papayas, very green
1 pound salted pork tail
1 pound salted meat
2 pounds loin or spareribs
1 large onion; chopped
½ teaspoon nutmeg
1 tablespoon Tomato paste
2 tablespoons butter or margarine
2 tablespoons “Soy sauce”
1 tablespoon brown sugar

Cut pork tail into 2-inch size.
Cut salted meat, into 2-inch cubes.
Soak together overnight in refrigerator.
Next morning, discard water.
In large pot, put pork tail and salted meat, add fresh water and cook over medium heat, till pork tail is tender. *** Scoop out the pork tail and leave salted meat to finish cooking.
Salted meat takes longer to get tender.
Scoop out meat and set aside with tail.
In a large pot, heat oil and butter, sauté the onion, nutmeg, and tomato paste.

Cut papayas in four, length wise. Remove hard skin, scrape “heart”, cut into 1-inch cubes, or smaller. *** Add cut papaya to the sautéed ingredients. *** Do not add more water. The papaya will produce its own vegetable juices. *** Cover pot and cook over medium heat.
When the papaya is done and tender, but whole, add meat products, sugar, stir and cook for 10 more minutes.

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REPA DI PAMPUNA - Pumpkin pancakes

4 cups mashed pumpkin
2 eggs, beaten
2 cups evaporated milk
1 teaspoon vanilla
1 cup sifted all-purpose flour
½ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
1 tablespoon baking powder
½ cup raisins

Cut pumpkin lengthwise in four. Remove hard skin, seeds and stringy portion. Cut portions in two.
Do not remove hard skin. Boil in a large pot until tender. Let cool, now, remove skin, mash and set aside.
In a large bowl, combine dry ingredients, flour, sugar, salt, cinnamon and baking powder.
In another bowl, beat eggs, add milk, vanilla and mashed pumpkin. Stir till batter gets creamy.
Fold mixed dry ingredients gradually to the batter.
Add raisins and finish stirring.

On a hot, oiled griddle, drop about 3-spoonsfull of batter, cook till golden brown on both sides .

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BOKKEL - Smoked, Salt Herring

½ pound smoked salt herring fillets
1 onion, sliced
1 tomato, skinned, deseeded and coarsely sliced
1 green pepper; coarsely sliced, lengthwise.
3 tablespoons oil
1 tablespoon butter

In large bowl, put herring fillets and add boiling water. Leave until water gets cold.
Discharge water; discard fine bones as much as possible. *** In a heavy saucepan, add oil and butter, onion, tomato, green pepper; sauté for 10-minutes. *** Add about ½1/2- cup water, herring. Cook further for other 5-minutes.
Serve with “funchi” and fried plantains.

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FUNCHI - Polenta

3 cups Yellow Corn Meal
5 cups water
1 tablespoon salt

In a heavy saucepan, bring 4 cups water to a boil. Add salt. *** Gradually sprinkle in the cornmeal, while whisking rapidly and continuously’ for 20 to 30 minutes. *** Switch from whisk to wooden spoon as cornmeal turns heavier.
Keep spooning until the “funchi” is done and starts tearing away from sides of the pan.
Transfer the “funchi” to one flat dish, damped with water. *** Cover with second damped dish, press hard on bottom of the dish, until the “funchi” starts showing between the dishes.
The “funchi” is now ready to serve.

NOTE:
Leftover “funchi”, can be cut into 1/2½ inch thick slices, and fried in oil till crispy.
Serve with grated cheese.

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KARNI STOBA - Stewed Beef

2 pounds stewing beef
1 tablespoon salt
¼ teaspoon black pepper
2 cloves garlic, chopped
¼ cup water
1 tablespoon sugar
2 tablespoons oil
2 tablespoons butter (Or margarine)
1 tablespoon cumin
1 tablespoon Tomato paste
1 onion, chopped
1 green pepper, chopped
2 tablespoon Soy sauce

Cut beef in 2 inch cubes.
Place in large bowl, season with salt, pepper, chopped garlic, ¼ cup water and marinate for 3-hours. *** In large pot, add sugar, allow becoming dark brown. *** Add oil and butter, let heat well till smoking hot. *** Drain beef from marinate and put into hot fat. *** Stir from time to time. Adding a little of the marinade, till all is used.

Add cumin, Tomato paste, chopped onion, chopped green pepper and Soy sauce.
Stir and add enough water to cover beef.
When water starts boiling, lower heat, cover pot, and simmer on low heat, till beef is tender. If necessary, add more water during cooking.

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BONCHI KORA - Red kidney beans

1 pound Red kidney beans
1 pound pork tail
1 pound salted meat
1 large onion (whole)
3 cloves garlic, chopped
2 celery stalks, cut in two inch long pieces
¼ teaspoon nutmeg
1 teaspoon sugar
1 teaspoon butter

Cut pork tail in 2-inch size. Cut salted meat in 2-inch cubes. Soak together, overnight in refrigerator.
Next morning, discard water.
In large pot, put pork tail and salt meat, add fresh water and cook over medium heat, till pork tail is tender. *** Scoop out the pork tail, and leave the salt meat to finish cooking. Salt meat tends to take longer to get tender. *** Scoop out meat and set aside together with pork tail. Taste water for salt content. If too salty, replace 1-cup salt water, with 1-cup fresh water. Repeat, till satisfied with taste.

Add beans, onion, garlic, celery, nutmeg, sugar, butter, and cook over medium heat, until bean is tender. *** Add pork tail and meat, cook further until soupy.
Not too watery and not too thick.

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PAN SERA - Hard Bread

70 grams Yeast
7 ½ kilograms flour
140 grams sugar
125 grams salt
1250 grams shortening

In a large bowl, sift together flour, sugar, and salt. *** Mix well. *** Add the shortening, mix with dry-ingredients, kneed for 20-minutes.

Mix well, to form a firm dough. Cut a piece of dough, scale at 200-grams. Each bread, should weight the same. Form balls, put on flat baking sheet, cover with towel, let rise for 10 minutes. *** Flatten with hand, to form round, flat breads. *** Score the top with short diagonal cuts, or pinch diagonal with fork. *** Place on greased baking sheet, sprinkled with flour.
Bake in warm oven at 250-F., till cooked.
Test this by inserting toothpick.

When it comes out clean, the bread is ready.

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PAMPUNA STOBA - Stewed pumpkin (Squash)

1 pound salted meat
2 pounds pumpkin
½ pound sweet potatoes
1 yellow plantain
2 tablespoons oil
2 tablespoons butter
1 onion, chopped
2 celery stalks, cut in 1- inch long pieces.
4 cinnamon sticks
10 allspice, whole
10 cloves, whole

Cut meat into 2- inch cubes and soak overnight in refrigerator. Next morning, discard water. *** In large pot, put meat cubes, add water and cook over medium heat, till meat is tender. Set aside.
Part the pumpkin in four, lengthwise; remove hard skin, seeds and stringy portion, cut into 3-inch cubes. *** Skin the sweet potato, and cut into 3-inch cubes.
Peel plantain, and cut into 2-inch pieces.

In a large pot, heat oil and butter, sauté the onion, add celery, cinnamon sticks, allspice and cloves. *** Add water, meat, and cook for 10-minutes, then add the pumpkin, sweet potato and plantain.
Cook over medium heat, until pumpkin is tender. *** Scoop it out, so it will not get mushy. *** As soon as the sweet potato and plantain is tender, scoop out and leave the meat to cook further, till a heavy sauce is left in the pot.
To this sauce, add the vegetables, stir and it’s ready to serve.

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KESHI YENA - Stuffed cheese

6 ounces Edam cheese, sliced
1 pound cooked chicken, shredded
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon butter or margarine
1 cup Chicken bouillon,
1 tablespoon Tomato paste
2 tablespoons Worcestershire sauce,
¼ cup chives, finely cut
½ cup celery finely chopped
¼ cup parsley finely chopped
½ cup pitted olives
2 tablespoons capers
2 tablespoons Piccalilli
½ cup raisins
3 eggs

In large bowl, mix all ingredients with shredded chicken, except cheese. *** Beat eggs, until frothy; add to mixture. *** Align 6 small oven-proof bowls with cheese slices, over lapping from bottom up to edge of bowl. Fill with mixture, cover top with cheese slice. Use 6 slices of cheese per each bowl.
Take overlapped cheese hanging from bowl, and cover neatly on top layer.
Bake in oven, at 350 degrees F. for 30-minutes

To serve, place dish on top of bowl and carefully, turn upside down to release neatly formed “KESHI YENA”. Garnish with shredded green lettuce.

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KOMKOMBER STOBA - Stewed West Indian Gherkin (Cucumis anguria)

40 komkombers
1 pound salted pork tail
1 pound salted meat
2 pounds loin or spareribs
1 large onion
½ teaspoon nutmeg
2 garlic cloves, minced (or 1-teaspoon garlic powder)
1 ripe tomato, skinned, deseeded and chopped
1 tablespoon tomato paste
2 tablespoons butter or margarine
3 tablespoons “soy sauce”
1 teaspoon sugar
Cut pork tail into 2-inch size.
Cut salted meat, into 2-inch cubes.
Soak together, overnight in refrigerator.
Next morning, discard water.
In large pot put pork tail and salt meat, add fresh water and cook over medium heat, till pork tail is tender. *** Scoop out the pork tail, and leave salted meat to finish cooking. Salted meat takes longer to get tender. *** Scoop out the pork tail and set aside with the cooked meat.

Cut off the long “tail” from the “komkomber”. Also, scrape off the small brown crown on the other end.
Cut each “komkomber” in four or six wedges lengthwise. *** Cook the cut “komkomber” for 10-minutes, turn off heat and let cool. This makes it easier to deseed them. *** To deseed, press each wedge individually to release seeds.
Trough a colander, with openings larger then the seeds, rinse off, till all seeds are released.
In a large pot, heat oil and butter, sauté the onion, nutmeg, garlic, chopped tomatoes, Tomato paste, and Soy sauce, for 10 minutes.

Cut ribs individually and add to the sautéed ingredients. *** Add 2 cups water and simmer over medium heat till ribs are done. *** Scoop out ribs, set aside together with tail and meat.
To the sauce that’s left in the pot, add the “komkomber”, stir, Cover pot and cook over medium heat. Do not add more water. The “komkomber” will produce its own natural vegetable juices.
When the “komkomber” is done and is tender, but whole, add the meat products, stir and cook for 10 more minutes.

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BANANA HASA - Fried Plantains (Ripe or yellow)

Plantain belongs to the same family as the common Banana. Plantains, however, are larger, starchier and less sweet. They must be cooked to be palatable.

Peel plantain, cut into crosswise slices, about ½-inch thick. Cut slices on a slant, so they will have an oval shape.

Fry in shallow oil, on both sides, until brown.

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