Top 15 Aruban Foods

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Pan será is a traditional bread from Curaçao consisting of flour, yeast, sugar, margarine, and water. It is usually shaped into round buns that are baked until they develop a shiny, brown crust, which is a result of brushing the dough with egg wash or milk wash. The bread has a dense texture due to the minimal usage of yeast, and it is characterized by fork prick marks on its surface. It is usually consumed plain or paired with avocado slices, salami, eggs, and salt fish.Expand

Giambo is a typical Aruban dish consisting of beef, okra, and fish such as red snapper, cooked together into a thick and hearty soup. Also known as the Antillean gumbo, this flavorful Aruban version of the famous Cajun specialty is characterized by puréed okra, giving the dish its unique, slippery consistency. It is recommended to garnish giambo with cooked shrimps.Expand

Balchi di pisca are Curaçaoan and Aruban fish cakes, a dish typically made from any of the islands local white-flesh fish, including cod, grouper, or red snapper. Salmon or mahi-mahi are also commonly used as key ingredients for the dish. The fish is combined with boiled potatoes and spices, then fried in hot oil until it becomes golden brown in color. Fish cakes are usually served as an appetizer before the main meal, or as a side dish accompanying the main meal.Expand

Sopi di pampuna is a flavorful pumpkin soup from Aruba that is commonly consumed throughout the Caribbean islands. Apart from pumpkin, other key ingredients in the soup are salted beef, heavy cream, cinnamon, Tabasco sauce, and vegetables such as onions, celery, leeks, and potatoes. The charasteristical deep orange color of sopi di pampuna is made by heating ruku seeds in hot oil, discarding them, and using the colored oil in the soup.Expand

Pastechi is a traditional breakfast that can also be served as a snack, consisting of deep-fried, crescent-shaped dough filled with a variety of ingredients such as chicken, beef, tuna, vegetables, or cheese. The key ingredient is usually combined with finely chopped onions, green peppers, celery stalks, raisins, cumin, nutmeg, and hot peppers. Fried until golden brown, pastechis can be found throughout the island, especially in roadside snack-bars.Expand

Keshi yena is a traditional dish born in the midst of the slave trade in the 17th and the 18th century, coming from the Caribbean islands of Curaçao and Aruba. The dish is served either steamed or baked, and consists of a large portion of cheese that is hollowed out and stuffed with spiced meat (usually chicken). It was invented by the slaves of this former Dutch colony. As the Dutch masters traditionally consumed Gouda or Edam cheese from the center, hollowing it out until only the waxed rind remained, it found its way to the slaves' kitchens. The slaves would fill the center of the cheese with leftover meat and vegetables, and baked it until the cheese melted. Keshi yena was created as a result, its name springing from the Dutch word kase, meaning cheese. Today, raisins, capers, olives, and Scotch bonnet peppers can be added to the stuffing in order to enhance the already delicious flavors of the dish.Expand

Bolita di keshi is a popular Aruban snack that is especially beloved by children who consume it as a snack. Because it is quite easy to prepare, bolita di keshi is an ideal dish for parties and family reunions. This flavorful, but highly caloric appetizer consists of cheese balls that are deep-fried in hot oil. For a more authentic Dutch Caribbean flavor, it is recommended to use a combination of sharp cheese (like cheddar) and some lighter white cheese (like feta and ricotta).Expand

Funchi is an Aruban staple, a simple dish made with cornmeal, salt, and butter. The cornmeal is cooked in boiling water and stirred with a wooden spoon until the mixture becomes thick and stiff. It is then combined with butter before being served. Funchi can be sliced, fried in butter or oil, and served with a variety of ingredients, or it can be consumed as it is and served as an accompaniment to stews and soups.Expand

Tert di preimu is a traditional pie or tart originating from Curaçao and Aruba. The dough base for the pie is made with a combination of milk, butter, eggs, baking powder, flour, and salt, while the filling consists of chopped prunes, sugar, flour, cinnamon, mace, and nutmeg. The filling is cooked and stirred with a wooden spoon, then cooled and poured into the pie crust. Once assembled, the pie is baked in an oven until the crust becomes golden brown. It is then left to cool, sliced, and served.Expand

Spiced yucca chips is an Aruban snack made with thinly sliced yucca, a root that is rich in fiber and carbohydrates along with being a good alternative to potato chips. Since Arubans like their food spicy, yucca chips are usually fried in hot oil until pale golden, then seasoned with chili powder, cayenne, and salt.Expand