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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:
Copper's Rummed-Yams
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Cooking is just as creative and
imaginative an activity as a drawing, or wood carving or music. And cooking draws upon
your every talent; and science, mathematics, energy, history and experience. Julie Childs |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 107.
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
Ingredients:
- 2 pounds yams, peeled
- butter for greasing casserole
- 1 cup brown sugar
- 2 teaspoons grated orange peel
- 1/2 cup Baccardi Dark rum
- 1 teaspoon cinnamon
- salt to taste
- 1/2 teaspoon mace
- juice of 1 orange
- 1/2 cup butter
Boil yams until 2/3's cooked. Slice and set
aside. Butter casserole dish and sprinkle with brown sugar and orange peel. Warm rum in
small pan and pour over peel and sugar. Flame. Arrange yam slices over. Sprinkle with
cinnamon, salt, mace and orange juice. Dot with butter and bake for about 40 minutes in
350? oven. Serve immediately.
Bon Appetit!
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