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Curacao Recipes

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Recipes on this page:

"Banana na fornu" (baked banana)

Ingredients:

-butter

-cinnamon/sugar mixture
2 plantains, cut into chunks

Directions:

First use some butter to brush
the plantains then roll in the
sugar and cinnamon mixture.

In a preheated oven of 350 F.,
bake the bananas covered.

 "Caribbean bananas"

Ingredients:

6 tablespoons of rum
1/2 cup of orange juice
1/2 teaspoon of cinnamon
-grated rind of one orange
2 tablespoons of margarine
1/3 cup of soft brown sugar
6 bananas cut in half lengthwise
4 tablespoons of Curacao Liqueur

Directions:
First in a greased dish, add the
bananas cut side up.

Mix the orange juice, brown sugar,
orange rind, cinnamon and curacao
liqueur.

Pour the mixture over the bananas.
Cut the margarine in small pieces
and then dot over the top.

Bake at 450 F. basting once for 15
minutes. Finally, sprinkle the rum
right over the hot bananas.

"Banana na bia" (plantains in wine)

Ingredients:

1/3 cup brown sugar
1/2 teaspoon of nutmeg
2 tablespoons of water
1/2 teaspoon of cinnamon
3 tablespoons sweet wine
2 plantains, cut in chunks
1/4 cup of butter or margarine
-oil for frying

Directions:

Melt butter or margarine, brown the
sugar, cinnamon and nutmeg together.
Add water and wine.

In a heated pan add the hot oil and
fry the bananas till they're golden
brown on both sides.

Pour the sauce right over the bananas
and cover, let it simmer for about 15
minutes. Bananas should be soft/ skin
should be black.

Note: In order to get the bananas from
yellow - black, leave in a brown paper
bag, until bananas are ready.

 "Funchi" (corn meal mush)

Ingredients:

1 cup of corn meal
1 teaspoon of salt
1/2 cup of boiling water
1 1/2 cups of cold water
1 tablespoon margarine or butter

Directions:

In a heavy sauce pan, mix together the
cold water with corn-meal and the salt.
Add boiling water, margarine or butter
then stir.

Next bring the mixture to a boil then
cook for about 3 minutes Continue for
another 3 minutes while stirring with
a wooden spoon.

The mixture is done when it pulls away
from the sides of the pan and its stiff
in texture. Remove right away from the
heat and serve.

Note: for individual servings, use an
ice cream scoop dipped right into the
water before each scoop.

Makes 4 to 6 Servings

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