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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:
Spiced Yucca Chips
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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 26.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click here for more information |
Yield: about 2 cups
- 2 1/2 pounds fresh yucca, cut into 4"
sections
- vegetable oil
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- pinch of cayenne, or to taste
With a sharp paring knife make 1/8"
deep slit down lengthwise of each yucca section. Use knife to pry off brown-white layer.
Use 1 mm processor slicing disk to slice yucca crosswise or hand slice to 1/16".
Separate slices and drop one at a time into hot oil. Fry in batches turning, 1-2 minutes
or until pale golden. Transfer as fried to paper towels to drain.
In small bowl stir together chili powder,
salt and cayenne. In large bowl toss chips with seasonings.
Bon Appetit!
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