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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:
Sancochi Di Galinja
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There are as many ways to make
this local recipe as there are cooks. This version is as close as possible to the most
acceptable and has yet to cause a duel at sunrise. Poultry is for the cook what canvas is to the painter.
by Jean Antheline
Brillat-Savarin |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 15.
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 6 - 8 regular people or 3
teenage boys.
Ingredients:
- 3-3 1/2 pound chicken, cut into serving
pieces
- 3 quarts of beef stock or 6 cups canned beef
broth and 6 cups water
- 4 large tomatoes, peeled, seeded, coarsely
chopped or 2 cups Del Monte chopped, drained canned whole tomatoes
- 2 medium-sized fresh, frozen, or canned
corn-on-the-cob, cut into 3" pieces
- 2 medium-sized yams (about 1 lb.) peeled,
cut crosswise into 1/2" slices
- 2 small boiling potatoes, peeled, cut into
1/2" pieces
- 1/2 pound calabas (West Indian, pumpkin) or
Hubbard squash, peeled and cut into 1/2" pieces
- about 1 1/2 cups green peas
- 2 small hot chili peppers, stemmed, thinly
sliced (or Madam Jeanet to taste)
- salt and freshly ground balck pepper, to
taste
- 2 tablespoons chopped scallion, green part
only
Combine chicken and stock in 6 -8 quart casserole. Bring to a boil over high heat. With
slotted spoon, skim off fat and cloudy residue. Reduce heat to low. Cover partially and
simmer for 45 minutes.
Skim fat again. Add all vegetables and
seasonings, except scallion. Bring again to a boil.
Reduce heat and simmer partially covered 20
minutes more or until chicken and vegetables are tender but not falling apart. Stir in
scallions.
Bon Appetit!
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