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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:
Cornmeal Coo Coo
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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 108.
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 8-10
Without okra, this recipe from the southern
United States is the same als Aruban funchi.
- 1/2 pund fresh okra
- 2 cups water
- 1/2 teaspoon salt
- 1 cup yellow cornmeal
- 2 tablespoons butter, softened
Scrape okra skins slightly to remove any
surface fuzz. Cut of stems and slice into 1/4"rounds. Combine okra, water and salt in
large pan and bring to a boil. Lower heat and simmer 10 minutes until okra is tender but
not mushy. Add cornmeal in a stream, stirring constantly. Continue cooking and stirring
over low heat until mixture is thick enough to pull away from the bottom and the sides of
the pan in a solid mass, about 5 minutes.
Turn out onto a large plate andshape
mixture into a round cake 1" thick and 8" in diameter. Spread top with softened
butter. Cut into wedges to serve.
The San Francisco way:
Cut cooked coo coo into finger sized strips and fry in butter in skillet until crisp. Dip
into milk-softened Gorgonzola chees for parties or snacking.
Bon Appetit!
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