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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. November 1998
Recipe: Serves 6 Soak overnight in ample water :
Drain, discarding water. Place the beef in a heavy kettle with four cups fresh water. Bring to boil, reduce heat and simmer for about an hour. When beef is tender remove kettle from the fire. Remove beef from the broth. Cube beef and add it once again to the kettle. Set aside for later use. Rub with three tablespoons lemon or lime juice:
In a second kettle, saute in four tablespoons butter until the onion is transparent:
Add:
Simmer for thirty minutes, then pour in the
beef broth and the cubed beef.
Simmer an additional half hour, or serve when potatoes are tender.Aruban cooks add a spiny, light green cucumber, called concomber, to the stew at the same time as the potatoes. The cucumbers should be rasped and cut in half lengthwise. Press each half gently to pop out the seeds before adding cucumbers to the stew.
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 ] [Facts] [Business]
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with The Aruba Chamber of Commerce since 1997 |
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