Spiced Yucca Chips
Ingredients
- 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
Preparation
- 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.
Cornmeal Coo Coo
Ingredients
- 1/2 pund fresh okra
- 2 cups water
- 1/2 teaspoon salt
- 1 cup yellow cornmeal
- 2 tablespoons butter, softened
Preparation
- Without okra, this recipe from the southern United States is the same as Aruban funchi.
- Scrape okra skins slightly to remove any surface fuzz. Cut of stems and slice into 1/4″rounds. Combine okra, water and salt in large pan and bring to a boil. Lower heat and simmer 10 minutes until okra is tender but not mushy. Add cornmeal in a stream, stirring constantly. Continue cooking and stirring over low heat until mixture is thick enough to pull away from the bottom and the sides of the pan in a solid mass, about 5 minutes. Turn out onto a large plate andshape mixture into a round cake 1″ thick and 8″ in diameter. Spread top with softened butter. Cut into wedges to serve.
Chocolate Tea Bread
Ingredients
- 1/3 shortening (or margarine or combination of both)
- 1 1/3 cups sugar
- 2 eggs
- 1/2 cup applesauce
- 1/3 cup water
- 1 1/2 cups flour
- 1/3 cup cocoa plus additional for dusting baking pan
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup chopped walnuts, optional
Preparation
- Cream shortening and sugar in large bowl. Add eggs and mix well. Add applesauce, water, flour, cocoa, salt and baking powder. With electric mixer, beat at low speed for about 3 minutes. Stir in chocolate chips and nuts. Grease a 9 X 5 X 3″ loaf pan and dust with cocoa. Bake in 350 oven for 55 – 60 minutes until tester inserted in center comes out clean.
Note : Basic recipe produces a dense heavy cake. Add more applesauce if a more moist cake is desired.
More Aruban receipts at official site here
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