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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:
Keri Keri
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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 10.
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 4
- 2 pounds fresh, firm, boneless, white-flesh
fish fillet
- 1 quart water
- 1 tablespoon salt
- 1 celery stalk, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 10 fresh basil leaves, chopped
- 4 tablespoons margarine
- 1/4 teaspoon annatto powder
- freshly ground black pepper
In a large saucepan, boil fish in salted
water for 20 minutes. Remove fish and flake. Sauté celery, bell pepper, onion and basil
leaves in margarine for 3 minutes, stirring.
Add flaked fish and cook over low heat for
5 minutes, stirring occasionally. Stir in annatto powder and freshly ground pepper.
Bon Appetit!
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