Celebrating the Mingling of Diverse Cultures
Aruba is an island in the Caribbean and was formerly part of a collection of six islands know as the Netherlands Antilles. Today it is an autonomous member of the Kingdom of the Netherlands, and is located just north of the Venezuelan coast.
The Aruban`s speak many languages, Dutch, English, Spanish as well papiamento the local language, which has evolved from numerous languages. Like this local language the cuisine of Aruba represents a mingling of diverse cultures. The zest and tang of Spain, Portugal and Latin America. The Dutch brought the exotica of Indonesia as well as their own hearty cooking. And the piquancy of West Africa can also be found in the local cuisine. Perhaps the most widely known island dish, Red Snapper Aruban Style, is usually served in most Aruban households on Sundays when the entire family gathers at the parental house. Today i am going to show to my fellow SFI(Strong Future International) affiliates from Aruba Country that i really enjoy Aruban recipe and i have tried the menu and cook many times during buffet dinner in my restaurant. Here we go the menu.
MENU
Scabechi (Cooked Pickled Fish)
Red Snapper Aruban Style
Salada di Awacati ( Avocado Salad)
Banana Hasa (Fried Plantains)
Funchi (Corn Meal Mush)
Pudin di Coco (Coconut Pudding)
Scabechi (Cooked Pickled Fish)
Ingredients - (served 4)
2-3 Tbsp. Butter
1 lb Mackerel, Kingfish or any solid white fish
2 Tbsp, oil
1 Cup Water
1/4 Cup Vinegar
2 small carrots, sliced very thinly Lengthwise ( Julienne)
3 small hot peppers (Challis), chopped
2 bay leaves
1 tsp salt
6 peppercorns
2 cloves garlic, crushed
1/2 Tbsp, capers
6 pimento olives, sliced
Method of cooking
1. Melt a butter in a frying pan and fry the fish until golden brown. Place the fish in a deep earthen or glass bowl.
2. In large sauce pan, saute the onion in the oil. Add the remaining ingredients (except the fish) and bring to a boil. Cool slightly and pour over the fish. Let stand for at least 24 hours.
3. Scabechi may be served either as a hot or cold appetizer. If served hot, it should be reheated gently just before serving.
Red Snapper Aruban Style
Ingredients - (served 4)
1/2 Cup lime juice
2-3 scallions, finely chopped
2 garlic cloves, crushed
salt and peper
3-4 Tbsp. butter or margarine
1 Cup of flour
1 large onion
1 medium green pepper
2 garlic cloves, crushed
2 large tomatoes, peeled
3/4 Cup tomato ketchup
2 Tbsp. Maggie seasoning
1 Tbsp. soy sauce
salt and pepper
Method of cooking
1. Clean the fillets. Make a marinade from the lime juice, scallions, garlic, salt and pepper. Rub the fish fillets with the marinade and set aside for at least an hour.
2. Melt the butter in a heavy skillet. Cut the fillets in serving size pieces and coat with flour. when the skillet is very hot, fry the fish quickly until it is nicely browned and crisp. Place the cooked fish into a baking dish and keep warm in the oven.
3. Cut the onion, green pepper and tomatoes into julienne strips. In the same skillet, saute the onion, green pepper, and garlic in the fish drippings until the onion is transparent. Add the remaining ingredients and simmer for twenty minutes until the creole sauce is rich and thick. To serve, place the fish in them through. Served with Funchi or rice.
