Food and drink on Curacao
The Caribbean cuisine is a melting pot of eetculturen in the Caribbean, South America, Africa, a number of European countries, and Asia. Each period in the history of Curaçao has left its traces in special dishes; of the occupation by the Spaniards, until the arrival of the Dutch and the African slaves. Curaçaoënaars take the time to quietly cook and the whole family to eat. On festive occasions, there is a lot of extra attention paid to the meals, every party has its own signature dishes.
Well-known dishes of Curacao
Well-known Curaçaoan dishes are pastechi (Antillean pie), Johnnycake (deep fried roll), Tutu, sopi piska (fish soup), you will (kind of corn polenta), ajaca (in banana leaves wrapped dish) and pan bati (corn pancake) . Also stews (stobá) are very popular, they are prepared with beef, chicken, goat (kabritu), iguana or shellfish (karkó), and different kinds of vegetables. The fish for the piska ku you will (fish with corn flour) daily freshly caught in the Caribbean sea and is sturdy and tastefully. Many restaurants are local species, such as barracuda, wahoo and tuna on the map.
The Dutch culture is reflected in the keshi yená, a hollowed-out Edam cheese filled with a spicy mixture of chicken or ground beef, different vegetables, capers, raisins, prunes and olives. The cheese is, after he is soaked, of his wax stripped, filled, and oven-baked.
If you are in an adventurous mood? Try the guiambo, (a okrasoep with ingredients such as salted meat, varkensstaart, shrimp, fish and shellfish) or the sòpi mondongo (ingewandensoep). The sòpi mondongo is traditionally eaten when there is a new roof on the house and also belongs to the Sunday meal.