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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.
....
This Month's Recipe:
Sanger Yena
By Wijkie Maduro.
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Wijkie Maduro, and
Aruba-born resident, has made a life-long commitment to preservation and preparation of
Aruban cooking. Wijkie retired from a career in politics and labor union work to open a
restaurant, now sadly closed, that offered "what our great-grandmothers cooked; the
lavish and sometimes complex Aruban cooking". His recipes have been refined over the
years from their earliest beginnings as sustenance for the first Indian settlers to the
multi-everything-and-everyone's influences that followed. |
| Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 16. Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click
here for more information |
Yield: about 6 sausages
Ingredients:
- Whole liver, heart and kidneys of sheep or
goat (about 1 pound)
- about 1/4 animal fat
- 2 cups animal's blood
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 small stalk celery, diced
- 2 garlic cloves, finely chopped
- 1/4 Madame Jeanet chile pepper
- 1 tablespoon salt
- 1/4 tablespoon freshly ground black pepper
- 1/4 tablespoon ground cloves
- 10 leaves basil chopped
Grind liver, heart and kidneys and animal fat into large bowl. Mix in animal's blood,
onion, bell pepper, celery, garlic, chile pepper, salt and freshly ground pepper, ground
cloves.
Stuff into sausage casing and tie off at
3-4" lengths. Prick sausages lightly with fork to prevent bursting when being cooked.
Boil in salted water with basil leaves for
10-15 minutes.
Bon Appetit!
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