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Curacao Recipes

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Recipes on this page:

"Stoba di karni" (beef stew)

Ingredients:

-limes
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste
1/2 teaspoon of nutmeg
1 tablespoon Lea & Perrins sauce
1 tablespoon Maggi
-dash of tobasco or a sliver
-of hot pepper
1 sliced green pepper
1 sliced stalk of celery
1 sliced medium onion
1 1/2 cups of canned tomatoes
1 1/2 lb. of cubed beef
-oil for frying
4 tablespoons of margarine

Directions:

Use the limes to wash the meat and
season with the next 7 ingredients
marinate for a few hours.

Next add the celery, green pepper,
onion and tomatoes and saute in the
hot oil.

Remove and brown the meat. Add the
vegetables and let simmer uncovered
until meat is tender.

Note: If the mixture starts to dry
up add the water a little at a time.

Add the margarine when the meat is
done. Potatoes, carrots or cabbage
may be added to the meat while its
simmering.

Serves 4.

 "Meat loaf with eggs"

Ingredients:

1 egg
2 teaspoons of cumin
1/2 teaspoon of salt
4 eggs (hard-boiled)
1/8 teaspoon of pepper
3 tablespoons of water
1 pound of ground meat
-oil for frying (optional)
4 tablespoons of bread crumbs
2 tablespoons of tomatoe paste

Directions:

First mix the ground meat, bread crumbs,
raw egg along with the cumin pepper and
salt.

Line a loaf pan with 1/2 of meat mixture.
Use the remaining meat to cover.

Next in a bowl add the water and tomatoe
paste and blend together. Pour on top of
the meat loaf.

Bake in a preheated 350 degrees F. oven
for about 1 hour.

Now divide the meat mixture into 4 balls.
Inside each of the balls add 1 boiled egg
and with wet hands form the egg.

Finally, fry each of the balls in the hot
oil, when its brown, place the balls in a
covered pan with tomatoe paste mixed with
water.

Cook until the meat is done. Chill in the
refrigerator, slice and serve.

"Arroz con pollo" (chicken with rice)

Ingredients:

-lime juice
3 minced garlic
1 teaspoon of cumin
2 tablespoons of oil
1 chopped large tomato
1 tablespoon of parley
-a few drops of tobasco
1 small can of pimento
2 chopped sweet peppers
1 diced stalk of celery
3 chicken bouillon cubes
-sliver of hot pepper or
1/4 teaspoon of turmeric
2 cups of long grain rice
-salt and pepper to taste
3-1/2 lb. of chicken parts
1 finely chopped large onion
-one 16 oz. can of sweet peas
1/2 cup of stuffed chopped olives
1 tablespoon of worcestershire sauce
2 to 3 tablespoons of tomato paste

Directions:

Remove the fat from the chicken then
cut into pieces, wash well with lime
juice and season with salt & pepper.

Now add the onion, sweet peppers the
garlic, celery, parsley with the hot
pepper and let it stand for about an
hour or so.

Saute chicken with vegetables in oil
until golden brown, add tomato, then
tomatoe paste, Worcestershire sauce
and cumin.

Gradually add 1/2 cup of water with 1
bouillon cube dissolved in it and let
simmer until chicken is almost done.

Remove chicken from the gravy, debone
and set aside, saute rice in a little
bit of chicken gravy until it is well
coated.

Add boiling water and 2 bouillon cubes
along with turmeric to make 3 1/2 cups
add rice and bring to a boil over high
fire.

Reduce the heat and simmer until most
of the water has been absorbed.

Mix in chicken chunks, stuffed olives
and simmer on a very low flame for at
least 15 minutes longer.

Next just before serving, add drained
peas then decorate with the pimentos.

Note: The beef sausage, cut in rounds
can be added when the rice is boiling,
if desired.

Serves 6.

 "Curried peanut chicken"

Ingredients:

1/4 cup of oil
1/4 cup of water
2 teaspoons of salt
1 large sliced onion
1 large tomato skinned
-and sliced
1 large green pepper
-cut into strips
3 teaspoons curry powder
-or to taste
2 small frying chickens
-cut into serving
-pieces or 3 pounds
-of chicken parts.
1/4 cup crunchy peanut
-butter

Directions:

First add the chicken pieces right
into the hot oil and brown.

Stir the curry powder and salt in
the drippings then cook, stirring
for at least 1 minute.

Add onion, pepper along with the
tomatoe, cover then simmer for 5
minutes.

Add chicken pieces, cover. Simmer
for 30 minutes or till its tender.

At serving time remove the chicken
pieces and place in a dish or over
the rice if desired, and keep warm.

Use the water to blend the peanut
butter and stir into the gravy.

Now heat to boiling while stirring
constantly.

Spoon enough sauce over chicken to
moisten then serve with remainder
separately.

Serves 6 People

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