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.
This Month's Recipe:
The Waterfront Crabhouse famed
Corn Bread
We naturally prepare many excellent fish
and lobster dishes, says restauranteur Roy Leitch, yet our corn bread is
the one alway receiving rave reviews. We serve the just-baked soft cubes in a neat basket,
under a warm napkin. Spread with sweet butter, it practically melts in your mouth.
P.S. Some of our guests like it so
much, they save a piece for dessert . . .
The following is Chef Carlo's
original recipe:
- 1 liter water
- 400gr flour
- 25gr salt
- 2 whole eggs
- 100gr powdered milk
- 100gr sugar
- 700gr Cornmeal
- 300gr baking powder
Mix water with salt, eggs,
powdered milk, sugar and baking powder for 10 minutes at slow speed. Then add cornmeal and
flour, mix for ten more minutes. Bake at 250 degrees or until golden brown.
The Waterfront Crabhouse has been a resident of the Seaport Marketplace
since 1990. It is a memebre of the Aruba Gastronomic Association. It is
located adjacent to an exotic tiger habitat.
Bon Probecho!
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