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(Hand drawn illustrations by Lisa Tromp)

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Welcome to the Local Cuisine page! Every month we will feature a recipe for a typical Aruban dish or delicacy. You can print out this page and start up your own Aruban recipe book! If you're interested, you can also check out some of the experts on Aruban cuisine.

October 1998 Recipe:
Bitterbal (Meat Croquettes)

The "bitter" refers to the accompanying drink, not the appetizer. These are mild, crustly little balls to be dipped in tangy mustard.

Make a thick white sauce of :

3 Tbs. butter
3 Tbs. flour
3/4 cup stock

Add :

1 1/2 cups finely chopped, cooked meat (roast beef or veal, ham, chicken or shrimp)
1 Tbs. parsley, minced
salt and pepper to taste

Chill mixture and shape into balls one inch in diameter.

Roll balls in:

fine cracker crumbs

Then dip them in a mixture of:

1 egg, beaten
2 Tbs. water

Dip again in cracker crumbs. Fry the balls in deep, hot fat for one or two minutes, or until golden brown. Serve hot with mustard. Spear with toothpicks.

(Hand drawn illustrations by Lisa Tromp)

Bon Probecho!

We will post new recipes every month, so keep coming back!

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[ This page was last updated on Friday, January 04, 2008 ]

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