Marandi Aruba

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

Dining and restaurants
When visiting Aruba, there are a lot of restaurants that one will get to visit and they offers a wide range of services and menus. you will need to find one that will give you the service that you want and offer them according to the way you want.

There are a number of Aruba restaurants that will give one the delicacies and the different recipes from all over the world. the cocktails that are offered in most of the restaurants will make you want to sip more and more. If you are looking for a place that also has accommodation, you will need to inquire for the services beforehand. Read the rest of this entry »

This is one of the most common cocktail that you can find at any bar in Aruba.
Dushi Aruba
Ingredients:

• 1/2 oz. Blue Curacao
• 1 oz. Coconut Cream
• 1/2 oz. Creme de Banana
• 2 oz. Pineapple Juice
• 1 oz. Rum
• 1/4 oz. Coecoei

Preps
Mix together Rum, Blue Curacao, Pineapple Juice and Coconut Cream. Pour in a blender’s glass half of this amount and add Creme de Banana, mix and fill the other half of the mixture and mix again. Pour the Coecoei on top. You can use Red Grenadine as a Coecoei substitute.

Bolo Ponche Crema
Ingredients

• 1/2 liter whipped cream
• 1/2 lbs Ladyfingers
• 6 packs vanilla sugar
• 1/2 bottle Ponche Crema (small)
• 1/2 cup black coffee
• 1/2 cup rum or cognac

Preparation

• First make the black coffee and leave it to cool down.
• Lightly dip the Ladyfingers in rum/cognac and coffee.
• Batter the whipped cream with the vanilla sugar than ad the Ponche Crema as slow as possible. The cream should be smooth and thick.
• Cover the bottom of the springform pan with one layer of the Ladyfingers, than cover the Lady fingers with the Ponche Crema mixture and repeat the procedure with Ladyfingers and Ponche Crema mixture. Finalize with the Ponche Crema mixture.
• Put the cake in the fridge for 1 to 2 hours and it’s ready to serve with coffee. You can keep the cake in the freezer as long as you want. The longer you keep it the merrier.

Garnish with : coffee beans or strawberries.
Pan Dushi (Small Sweet Rolls)
Ingredients

• 2 tablespoons yeast
• 1 cup water
• 1 1/2 cups flour
• 1 tablespoon vanilla
• 1 tablespoon almond flavoring
• 1 tablespoon baking powder
• 1/2 cup margarine, melted
• 2 teaspoons anise seeds
• 1/4 lb raisins
• 1/4 cup water
• 1 egg
• 1/2 cup milk
• 1/2 tablespoon salt
• 1 1/2 cups brown sugar
• 4 1/2 cups flour
• 2 tablespoons shortening
• brown sugar
• water

Preparation

• Dissolve yeast in warm water. Stir in 1 1/2 cup flour and let set about 15 minutes. Add vanilla, almond flavoring, and baking powder. Add margarine and anise seed. Add raisin and egg to yeast mixture. Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups). Knead into soft dough. Place dough in greased bowl; cover; and let rise until doubled in size.
• Punch down dough and shape into round rolls; Place in greased baking pans. Let rise. (Large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising) Bake at 350 for 20 minutes, or until golden brown.
• Brush with a mixture of brown sugar and a little water.

Forgotten Pudding
Ingredients

• 1/2 cup sugar
• 8 egg whites
• 1/8 tsp. cream of tartar
• 6 rounded tsp. sugar

Preparation
Preheat the oven to 450°F.
To carmelize: 1/2 cup sugar and pour immediately into the mold in which the merengue is to be baked.

Beat until completely dry:
8 egg whites
1/8 tsp. cream of tartar

Beat in:
6 rounded tsp. sugar
Spoon egg whites over the carmelized sugar.

Set the mold in a pan of hot water and place in the oven.
TURN OFF THE OVEN IMMEDIATELY, and leave the merengue for two hours.
Serve with custard sauce.

More Aruban Dessert receipts at official site here