Find a familiar favorite or explore another recipe from the islands.
Shared by Antillean Eats
Funchi is a beloved Curaçao side dish made from cornmeal, water, salt, and a little oil. Cooked until smooth and firm, it has a comforting flavor and texture that pair especially well with island stews, fish, meat, and richly seasoned sauc…
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Shared by Antillean Eats
Discover how to prepare Bottle Gourd Stew, a Main Dish recipe from Curacao. This page includes the complete ingredient list and preparation steps so you can recreate it at home.
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Shared by Antillean Eats
Pampuna Lélé is a traditional Curaçao pumpkin dish that combines pumpkin with salted meat, pork tail, sweet potatoes, potatoes, and ripe plantain. Lightly seasoned with nutmeg and cloves and balanced with a touch of sugar, this hearty dish…
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Shared by Komedor Krioyo
Discover how to prepare Swiss Chard Stew, a Main Dish recipe from Curacao. This page includes the complete ingredient list and preparation steps so you can recreate it at home.
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Shared by Sonia Garmers
Curaçao Banana Fritters, traditionally known as Reskuk di Bakoba, are soft, lightly sweet pan-fried treats made with mashed banana, flour, milk, cinnamon, nutmeg, and vanilla. The ripe banana gives them natural sweetness and a tender textu…
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Shared by Antillean Eats
This Holiday Turkey with Savory Potato Stuffing is a festive centerpiece inspired by Curaçao home cooking. The turkey is seasoned with butter, soy sauce, Worcestershire sauce and warm spices, then served with a flavorful baked potato stuff…
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Shared by Sonia Garmers
Lumpia are crispy, savory rolls filled with a flavorful mixture of chicken, shrimp, ham, bean sprouts, Chinese cabbage, celery, green onions and peppers. This Caribbean-style version combines Asian-inspired seasonings such as sambal, trass…
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Shared by Antillean Eats
Curaçao-Style Creole Fish is a flavorful Caribbean dish featuring seasoned fish fried until beautifully golden, then topped with a savory sauce of onions, tomatoes, bell pepper, garlic, vinegar, and warm spices. Traditionally served with f…
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Shared by Elsa Bulbaai
Kokada is a coconut candy that originated on the islands of Curaçao,Bonaire, and Aruba. These candies can be bought anywhere on the island. You can by them or at snack bars, on the streets of downtown.
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Shared by Elsa Bulbaai
Peanut Letter Cookie, called Lèter di Pinda in Curaçao, is a fragrant peanut cookie traditionally shaped like the letter S. Its crisp texture and roasted peanut flavor make it a beloved island bakery treat.
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Shared by Komedor Krioyo
Cabbage Stew, known as Kolo Stobá in Papiamentu, is a traditional Curaçao dish made with tender cabbage, seasoned meats, and vegetables. Slow cooking develops a rich, comforting flavor that reflects the island's home-style Antillean cuisin…
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Shared by Komedor Krioyo
Banana Stobá (Plantain Stew) is a traditional Curaçao stew made with ripe plantains, sweet potatoes, potatoes, salted beef, and pork tail. The combination of ripe plantains and sweet potatoes with the salted meats gives this hearty stew a …
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Shared by Sonia Garmers
Pastechi is a popular Curaçao pastry filled with seasoned meat, chicken, cheese, tuna, or vegetables and fried until golden. Its crisp shell and savory center make it a favorite breakfast, snack, or party food.
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Shared by Lila Poulo
Red Bean Stew, or Bonchi Kòrá Stobá, is a hearty Curaçao dish with red beans, salted beef, pork tail, and vegetables. Traditionally cooked slowly, it makes a filling family meal with deep Antillean flavor.
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Shared by Komedor Krioyo
Papaya Stew, or Papaya Stobá, is a savory Curaçao dish prepared with green papaya, goat meat, salted beef, and pork tail. Slow cooking blends the fruit, meat, and island seasonings into a hearty Antillean meal.
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Shared by Komedor Krioyo
Conch Stew is a flavorful Caribbean seafood dish enjoyed throughout Curaçao and the Dutch Caribbean. Fresh conch is cleaned with lime, tenderized, and cut into bite-sized pieces before being quickly cooked with onion, green bell pepper, bu…
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Shared by Komedor Krioyo
Goat Stew, known as Kabritu Stobá, is a beloved dish from Curaçao, Aruba, and Bonaire. Slowly simmered goat becomes tender while absorbing tomatoes, vegetables, herbs, and traditional Antillean spices.
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Shared by Sonia Garmers
This traditional Liver Stew is a well-known dish in Curaçao and the neighboring Dutch Caribbean islands. Made with either beef or goat liver, the liver is slowly cooked with tomatoes, onions, garlic, and flavorful spices until tender and i…
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Shared by Komedor Krioyo
Make traditional Curaçao Salt Cod Stew with salted cod, onion, green pepper, tomato and celery. Serve this flavorful Caribbean dish with funchi or Tutu.
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Shared by Chino Jansen
Sult is a traditional Curaçao appetizer made with tender strips of pig ear marinated in a bright, tangy pickle. Often prepared for New Year celebrations, it is served chilled as a distinctive Antillean holiday dish.
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Shared by Lichtenberg Sandra
Pan Será is a compact bread that has been made on the island of Curacao long before there was any bakery on the island. Poeple use to bake their own bread in an outdoor stone over and due the minimal use of yeast, the bread remains relativ…
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Shared by Dee Dee Sambo
Pumpkin Soup, called Sopi di Pampuna in Curaçao, is a comforting island soup with pumpkin, salted beef, pork tail, and vegetables. The slow-simmered ingredients create a creamy texture and savory Antillean flavor.
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Shared by Komedor Krioyo
This recipe version of Pumpkin Pancakes and also know as Arepa di Papoena, is one of the most popular ones used on of Curacao, Aruba and Bonaire. Enjoy!
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Shared by Dee Dee Sambo
Delicious recipe of String Beans Stew containing salted beef, pigtail, and goat meat. Very popular on the island of Curacao and its neighboring islands.
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Shared by Dee Dee Sambo
Liver Stew is a rich and flavorful dish made with tender pieces of liver slowly cooked with onions, tomatoes, garlic, and aromatic spices. The liver absorbs the savory flavors of the seasoned broth while the vegetables create a hearty sauc…
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Shared by Dee Dee Sambo
Beef Stew, known as Karni Stobá in Papiamentu, slowly simmers tender beef with tomatoes, onions, peppers, carrots, and island seasonings. The result is a rich, comforting Curaçao dish for a satisfying family meal.
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Shared by Dee Dee Sambo
Discover how to prepare Antillean Macaron / Mankaron, a Dessert recipe from Curaçao / Aruba / Bonaire. This page includes the complete ingredient list and preparation steps so you can recreate it at home.
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Shared by Dee Dee Sambo
Johnny Cake is a beloved traditional food in Curaçao and throughout the Caribbean. This Curaçao-style fried bread is golden and slightly crisp on the outside while remaining soft and flavorful inside. Enjoy Johnny Cakes warm on their own o…
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Shared by Antillean Eats
Cheese balls are appetizer balls made using Jong Dutch cheese or best known as Gouda Cheese in the USA. This is a popular item served at parties or get together on the islands of Curacao, Aruba and Bonaire. These are simple to make and are…
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Shared by Antillean Eats
Curaçao Rum Black Cake, known locally as Bolo Pretu, is a rich traditional cake enjoyed on the island, especially during holidays, Christmas, weddings, and other celebrations. It is made with a generous mixture of dried fruits, raisins, nu…
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Shared by Antillean Eats
A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey) or with other ingredients. After World War II in the Netherlands, several suppliers started mass-prod…
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Shared by Antillean Eats
Dates cake is a delicious and moist cake that is popular on the islands of Curacao and the Caribbean.
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Shared by Antillean Eats
Snijboonchi Stobá, or Curaçao-Style Green Bean Stew, is a traditional Curaçao dish made with green beans, salted meat, pork tail, potatoes, vegetables and seasonings. The salted meats are soaked beforehand to remove excess salt, then slowl…
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Shared by Antillean Eats
A Curaçao holiday appetizer of thinly sliced pig ears in spiced vinegar with onions and hot pepper. The ears should be tender with a pleasant cartilage bite. This home version uses fresh ears; salted ears need extra desalting. Allow 12–24 …
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