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Our prices are in Aruban Florins, Afl.
(one u.s dollar is equivalent to one florin and ¾)
Maddox stew
Oxfords’ tail
Ox "r" us
The ox in the box
Fiber oxtiks
The frantic ox
The ox in the pot
All hilarious names to the best, pressurized, stewed oxtails in town, # 1 dish @
FREDDY’S, lovingly called the home of the ox and rice & peas. (RABO DI BACA)
Ribs ahoy
Pork ribs, steamed then stewed down with potatoes to a tender Caribbean final flavor. (SPERIBS STOBA)
Broccoli chicken
chicken stewed with broccoli and parsley leaves in a golden brown creole sauce (GALINJA STOBA DEN BROCOLI)
Tender cuts of loin
Strips of tenderloin sautéed in basil leaves and carrots, a dish that melts away in your
mouth (CUTSMALL
DI LOMITO)
Mixed up Fried Rice
A true San Nicolas dish, prepared when the month is coming to a close and there’s not
much of anything left in the house, mixed veggies, strips of bacon, shrimp, diced ham,
chicken, pork and a fried egg as topping. (ARROS BRUHA)
Mambo Jambo
A true, down to earth dish, no seasoning whatsoever and yet the most asked for dish in
Aruba, curacao and Bonaire. A mixture of pigtails, salted beef, jumbo shrimp, snapper,
lobster tails, scallops, dried shrimp, conchs, basil leaves and okra. Served with funchi
a must try. (JAMBO CULTURAL)
Le stew Poijeau
Just thought we’d use an expensive, French like name for our traditional stew
chicken. (GALINJA
STOBA)
D’Liver delight
Liver steaks prepared on a hotplate served with an onion, sweet pepper and tomato sauce (HIGRA ‘RIBA PLANCHA)
Half Eddy !!
Broiled, half chicken in a FREDDY’S onion sauce, half Eddy was an Eddy Murphy’s
classical joke. (MITAR
GALINJA DEN FORNO)
Lasagna Mania
The Aruban version to what Italians know as their main course, meat Lasagna with homemade
sauce (LASAGNIA
DI CARNI)
Stew Through
Diced stew beef, prepared with carrots, thyme and parsley leaves (CARNI STOBA)
Bullfoot soup
Known in the Caribbean as the carnival or jouve soup. A powerful soup made of provisions and cow heel (SOPP’I PAT’I BACA)
Mushroom Steak
Tenderloin slices prepared with butter on the hotplate in a succulent mushroom sauce (LOMITO DEN SAUCE DI
MUSHROOM)
Venezia’s Dream
Just your regular pasta and ground meat in a FREDDY’S home sauce (SPAGHETTI CU CARNI MULA)
Le Poijeau Currieau
Big Five star restaurants use these big terms on their menus, @ FREDDY’S this simply
means, curried chicken. A traditional Surinam and Trinidad dish. (GALINJA DI CURRY)
The Swimmin’ Tripe
A Latin style soup called MONDONGO, made of cow’s tripe (a favorite on this side of
town)(SOPPI’
MONDONGO)
Shrinky the shrimp
Shrimp sate prepared on the hotplate with garlic butter in a croele sauce (SATE DI CABARON CU SAUCE DI
CONOFLO)
Mean Green Chicken
Chicken legs stewed in onion, celery and oregano with mixed veggies. (GALINJA STOBA DEN BERDURA)
Red Madness
A deep Island soup prepared with pigtails, salted beef, sweet potatoes, pumpkin, dumplin’ and red kidney beans. Has a slightly sweet
taste (SOPPI’
BOONCHIE CORRA)
Granger’s Catch
This name goes way back to the days of my grandfather who sold water for years here on the
Island together with individuals like Granger who was one of the most successful fishermen
Granger got lost at sea and was never found, but he will live on for generations to come
here in San Nicolas. This dish however needs no introduction, whatever the sea provided
for that day, that’s it, usually Yellow Tails or Red Snapper, fried to perfection and
served with Mamai’s red, creole sauce. (PISCA HASA)
Kernel Freddy’s Chicken
With all the influences from abroad, Arubans never get the rightful recognition for their
traditional recipes, so we named our crispy fried chicken after the well known kernel. (GALINJA HASA)
Conchs & Dumplin’
Another Carnival meal, loved by the St. maarten and the East side, Aruban people.
Pressurized to guarantee a soft and juicy finish, Our Conch is served with dumplin’s in a semi, sweet tasting sauce. (CALCO CU DUMPLING)
Treasures of the Deep
Another big hit @ FREDDY’S, loved for it’s rich ingredients, like: shrimp, fish,
scallops, squid, lobster, conchs and mussels (CUMIND’I LAMAN BRUHA)
The Ox at the Bay
Known to be a very rich and very strengthening island soup (pressurized oxtails) (SOPPI’ RAB’I BACA)
The Horn Stew
A goat meat stew is said to do miracles for the weak, we believe it’s one of the most
difficult dishes to prepare right, so we go all out on this one, boiled, pressurized then
stewed in a sauce criollo pa bestia chiki Seasoned in all natural herbs. This is as close
as it gets to nature @ FREDDY’S (STOBA DI BESTIA CHIKI)
Chicken leg & Johnny
Cakes
Even songs have been made about this food combination, How tremendous these two blend on
the way down, Also a very traditional Carnival and jouve snack. Saco derived from this concept. Crispy Fried Chicken
served with Johnny Cakes. (PIA DI GALINJA CU JOHNNY CAKE)
Freddy’s Fiery Balls
Spicy, meatballs Caribbean style served with spaghetti or white rice.
(BALCHIE CU
SPAGHETTI OF ARROS BLANCO)
Fishy & Shrimpy Soup
A combination that goes well together, fish fillet and medium sized shrimp boiled down
with provisions. (SOPPI
PISCA CU CABARON)
Funchi, a cornmeal mush prepared with water,
garlic, salt, butter and a dash of ground seasoning. Goes great with all soups, a must
with jambo.
Jouve, well well this is what Arubans die for, the
best part of our Carnival. Starts at about 4 am, this is our traditional pajama party
where everyone dances through the streets to the sounds of Aruba’s best bands in
their baby dolls or pajama’s (this event began in San Nicolas, so did the carnival on
the road)
Provisions, every member of the root veggies:
tanya, yams, dashin, sweet potatoes and irish potatoes.
Dumplin, a semi bread dough with cornmeal, kneaded
into pellets.
Sauce criollo pa bestia chiki, a creole sauce made
up of home grown seasonings, tomatoes, sweet peppers, onions and garlic. Bestia chiki is
an island name for goat stew.
Saco, an Aruban "combo" a combination of
fried plantains, johnny cakes, fried potatoes and fried chicken, ribs or porkchops put
together in a small paper bag, saco means paper bag.
Johnny cakes, this recipe
was brought to Aruba by the "up the islands" people and is the most loved piece
of dough you could ever think about so we’ve decided to include a treat recipe of our Johnny cakes.
Mamai,
(Felicia) my beloved grandmother who taught the whole family these wonderful recipes, my
mom and my aunts have their own food businesses at home a family Thing. Tonia & Betty
(mom & aunt) I love you.
FREDDY, Owner, Marketing Director, Cook, Waiter,
Bartender, All around man Wilfred (freddy) Antoni Giovanni Marley Gario,
started his cooking carrier, by force, selling cupcakes and pastechies at school during
intermission to make ends meet, at age 10. Grew up with a single parent, working 7 days a
week. Being the only kid in the house all chores boiled down to him, making him an all
around person, versatile and very handy. He then picked up tailoring which his mother also
taught him and made a living for some time designing and tailoring male and female
clothing. He then mastered interior decorating. A few years after that became one
of Aruba’s top calypso & roadmarch composers and arrangers, he rocked
the youth for a decade with new rhythms and styles and jump started over a dozen bands
here on the island.
He then exploited another hidden talent
of his, airbrushing and became very popular with graphic designing. After mastering and
working for years as a graphic designer, he made a drastic change and opened what is now
known to be the Island’s best local food restaurant, FREDDY’S SNACK.
When you reach the Island of Aruba, chances are that you meet the dynamic Freddy at the
airport doing his daily delivery’s from 12 midday until 2. His white caddy lac makes
everyone smile with the slogan he uses FREDEX, Bringin’ home 2
you.
FREDDY’S
JOHNNY CAKE RECIPE
- 2 Tbsp. SUGAR
- 2 Tbsp. BAKING POWDER
- 1 Tbsp. CRISCO
- 1 Tbsp. BUTTER
- 1 Tbsp. SALT
- 8 CUPS OF FLOUR
- 1 CUP WATER
- 1 CUP MILK
Knead together, roll out in individual balls, a bit
bigger than golf balls, flatten with rolling pin and fry. Give this recipe a try and let
us know what you think, you’ll love it too !! |
