Bolo Pretu (Wedding Fruit Cake)

This special occasion cake is usually served in very small pieces as a memento of the event, such as weddings, anniversaries, and because the flavor is so rich.

1 pound prunes
1 pound currants
1 pound raisins
1 pound dates
½ pound figs
½ pound mixed dried fruits
1 cup Martell Cognac
1 cup cherry cordial
1 cup Port wine
2½ cups flour
1½ teaspoons baking powder
1 pound brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup molasses
½ pound butter or margarine, melted
6 eggs, beaten

Method:
In a very large bowl, mix together prunes, currants, raisins, dates, figs and mixed fruit. Pour Cognac, cherry cordial and wine over. Blend well. Cover and set aside to macerate for at least 2 days, as long as a week.
In other bowl, mix together flour, baking powder, sugar and cinnamon. Add vanilla, molasses, melted butter and eggs. Combine well. Add to fruit mixture.
Pour into well-greased 15½ x 10½" baking pan or two 9" baking pans. Bake in 350ºF oven for 1 hour.

Note-Local cooks often prepare the fruit and store it in large glass jars for many months to be sure it is available for those special occasions.

KeshiYená (Stuffed Cheese)

1 small Edam cheese (2 to 2½lbs)
3 tomatoes, chopped and peeled
2 sliced onions
1 garlic clove
1 chopped green pepper
¼ cup sliced olives
1 tablespoon capers
1 tablespoon parsley
¼ minced hot pepper (or hot sauce to taste)
½ cup raisins and chopped prunes
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons mustard
2 lbs. shredded chicken or ground meat
5 eggs
Salt and pepper to taste

Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a 1/4 to 1/2 inch shell. The cheese should resemble a hollowed out pumpkin. Sauté the vegetables, seasonings and meat in butter, margarine or oil; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon it into the cheese shell, replace the top and spread remaining beaten egg on top to seal. Grease a shallow baking dish and fill it with about 1 inch of water; set the cheese in the dish and bake at 350° F for 1 to 11/2 hours. The cheese will expand and flatten slightly but will keep its basic shape. Serve piping hot, cut into wedges. Leftovers are good reheated.

Note-This is a rich, filling dish. It is excellent (although not traditional) served with a light, tart salad and hot bread.

Kokada

½ fresh coconut, grated or 1½ cups dried unsweetened coconut
¼ cup water
½ cup sugar
Juice of ½ lime
Food coloring (optional)

Boil the water and add sugar, one spoonful at a time. Cook until it becomes a thick, pliable syrup. Add the coconut and continue stirring until the mixture hardens. Stir in the limejuice and food coloring. Let cool slightly, and then form into patties. Serve on broken pieces of coconut shell.

Saté (marinated meat on skewers)

1 lb. cubed tenderloin or 4 chicken breasts, deboned and cut into pieces
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon curry powder
½ teaspoon hot pepper (sambal) or Tobasco to taste
5 to 6 tablespoons Ketjap Manis
3 tablespoons water
Salt and pepper to taste

Mix all the ingredients well and marinate for a few hours or overnight. Place the chicken or beef on skewers and either grill, barbecue or fry in margarine or oil. Top with peanut sauce.

Stobá di Kòmkòmber (Curaçao Cucumber stew)

This vegetable is a small, spiny, pale green cucumber with a long stem at one end. It is NOT to be confused with cucumbers used in salads.

± 3 lb.. lamb or beef
Salt, pepper, nutmeg, garlic and onion powders, Lea & Perrins and Maggi
±1 lb. salted beef
2 small finely chopped onions
2 minced garlic cloves
14 oz. canned tomatoes
2 chopped green peppers
1 lb. cubed potatoes
6 to 8 cups kòmkòmbers
8 tablespoons margarine
1 tablespoon tomato paste
1 tablespoon sugar (optional)

Remove stems from kòmkòmbers. Cut each into 4 to 6 wedges, wash and remove as many seeds as possible.

Season lamb with salt, pepper, nutmeg, garlic and onion powders, Lea & Perrins and Maggi sauces.

Put salted beef in water to cover and bring to a boil twice, changing the water after the first boil.

Sauté lamb with onion, green pepper, garlic and tomatoes. Simmer for 15 minutes. Add the salted beef and some water if necessary, but not too much as the kòmkòmber will later add its water content while cooking. Cook until the meats are nearly done. Add kòmkòmber, simmer for 5 to 10 minutes, then add the potatoes and tomato paste; cook until potatoes are done. Add margarine and blend well.
Serve 8.

Note-Green papaya or green beans can be substituted for the kòmkòmber using approximately 6 cups of either.

Sunchi (Meringue kisses)

3 egg whites
1 cup sugar
½ teaspoon vanilla
Pinch of salt
Few drops of lemon juice
½ teaspoon, cream of tartar

Beat the egg whites until stiff, but not dry. Gradually add the sugar, then vanilla, lemon juice, salt and cream of tartar. Beat well.

Drop by tablespoons on a wax paper covered cookie sheet, and bake at 225° F for about 30 minutes.