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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:
Ma Brown's "Heal the
Soul" Stew
By Ma Brown
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Grenada-born Ma Brown arrived in
Aruba as a young woman and became "a living culinary legend" in San Nicolas
where she served take-home food for generations of Arubans and refinery workers as
well as supplying snack bars and restaurants. |
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 |
Serves 8.
Ingredients:
- 4 pounds of chicken cut into bitesized
pieces, bones, skin and all. Do not de-bone; most of the flavors is in the marrow.
- 2 large onions, peeled and coarsely chopped
- 1 entire garlic bulb, cloves peeeled and
slivered
- 3 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 1 1/4 cups water
- 1 tablespoon sugar
- 3 tablespoon Garam Masala* or good curry
powder
- 1 tablespoon ground turmeric
- 2 tablespoons instant chicken soup powder
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 pounds large potatoes, scrubbed, cooked in
their skins until tender, then peeled and cut into chunks. Keep warm.
In a 2 gallon lidded-pot, combine all ingredients except potatoes. Cover and bring to a
boil over high heat. Reduce to a medium-low and allow to simmer for at least 1 hour.
Turn off heat and stir in warm, diced
potatoes. Let potatoes rest in stew to absorb flavors.
Bon Appetit!
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