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Pan Bati is delicious and is knows as a type of bread. Pan Bati is what you usually eat when going to your Arubian friend’s house. It’s delicious, sweet, and can be mixed with all types of food. The definitions of Pan Bati is actually translated to “beaten”. It is an eggless version of a pancake, with baking powder, and cornflower. You can eat it with maple syrup, but Arabians prefer it the typical way… accompanied by salty food ( like soup, salads, chicken etc.)
Ingredients and Directions: 250 grams plain flour 160 grams fine cornmeal 2 tbsp baking powder 3 tbsp skimmed milk powder 450 ml water 1 pinch sea salt 2 tbsp granulated sugar Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough add a little water gradually until it smoothens. Like pancakes, put the mixture on a greased pan and turn the pan bati upside down when the downside is brown or dry. My favorite Restaurants in Aruba with this food: The West Deck! The West Deck is a simple and traditional restaurant located near the beach in the center of Aruba. Its a little shack made out of wood, with cute lights, and tables overlooking the ocean. Everyone that goes to eat there is always in their swimsuits and flip flops, casual outfits are a must in Aruba. The West Deck offers a variety of typical foods, along with a nice cold beer its the best!
Ayaca is delicious, sweet yet spicy, ad traditional. It’s a typical Venezuelan food that is made with the whole family around Christmas time. Yet, due to the high percentage of Venezuelans in Aruba, it’s been taken in as a traditional food. What I like about Ayacas is the way it becomes a family tradition. Arubian families all gather in the kitchen (grandmas, mom, and dads, children ) and each creates a step that makes up the whole ayaca. What’s interesting about this food its that it’s rarely sold at a restaurant. The families that make the ayaca sell them independently, and it makes the adventure of eating this ayaca so much better.
Ingredients and Directions:salt,1 teaspoon of vinegar,2 lbs. Chicken (preferably whole legs) wash in lime juice,1 lb. pork chop,2 Tbs. tomato paste,3 Tbs. butter, 3 Tbs. vegetable oil,1 chicken bouillon cube,garlic powder, curry, chicken broth, oregano, soy sauce, salt and pepper to taste,1 1/2 cup of fresh milk,1 1/2 cup water,1 Tsp. salt,1 Tsp. cumin,2 Tsp. sugar,4 Tbs. of the marinade,3 cup flour (corn-meal white),1 Tbs. chicken with a little sauce,1 piece a pork,1 prune (dried),some raisins,1 olive,1 slice pickle,1 cashew (nut),1 dice of ham, a little bit piccalilli,1 baby onion.
One of my favorites! Papaya Fish: Red Snapper Filet, Papaya Sauce and confetti polenta. This is more on the fancy side of the typical dishes. Its sold in many restaurants
My favorite Restaurants in Aruba with this food: The West Deck, as seen previously, also sells amazing Papaya Fish. Another one of my favorite restaurants that serve typical food is called Zeerovers. Zeerovers is located at the south of the island. Its a fisherman’s hut with wooden tables and benches. The food is served in baskets, it’s cheap, local, and absolutely delicious. Another nice restaurant is The Old Man and the Sea. This restaurant is a little fancier and sells delicious papaya fish.
• 1 whole ripen papaya 1/2 onion 1/2 liter fish stock 1 cup heavy cream 1/2 de-seeded Madam Janet hot pepper Salt 1 tablespoon sugar Pepper Directions Have all these ingredients boiled together for at least 20 minutes. Remove from the stove to cool. Liquefy all the ingredients together, pour mixture in a medium saucepan on low heat. Add 1/2 cup heavy cream and Madam Janet pepper. Salt and pepper to liking. Fish preparation: 1 thinly slices red snapper filet, lightly seasoned with salt and pepper, dusting of flour and pan-fried in sweet clarified butter until golden brown. Confetti polenta: is broiled corn meal, with sauteed mirepois, spinach, olives, and sweet butter. Bring all ingredients to the boiling point and slowly whisk in the cornmeal until thick. Have a metal tray at hand, cover the base of the tray with butter and pour mixture on tray and spread evenly. Let the mixture cool, cut and serve!
Yes, Ceviche is a traditional Peruvian Food but has been cooked and made in Aruba for years and years. Its sold in almost every restaurant in Aruba, and all are delicious. What makes ceviche sort of typical to Aruba is the Papaya hot sauce that the Arabians add. If you are in the mood for raw, delicious, soft, and soury taste… ceviche is the plate to choose! My favorite Restaurants in Aruba with this food: The Old Man and the Sea, WestDeck, Zeerovers, Delimar. Delimar is a typical Peruvian restaurant. It’s small and local, but makes you feel at home and still gives you the Arubian vibe.
Directions: cut chopped shrimp in a large bowl and stir in 1 cup of fresh-squeezed lime juice. Refrigerate and marinate (1 1/2 to 2 hours for raw shrimp and 15 minutes for cooked shrimp). Dice remaining vegetables: cucumber, avocado, tomato, onion, jalapeno and cilantro. Once shrimp are done marinating, stir in the diced vegetables. Season with black pepper then add Clamato juice. ut chopped shrimp in a large bowl and stir in 1 cup of fresh-squeezed lime juice. Refrigerate and marinate (1 1/2 to 2 hours for raw shrimp and 15 minutes for cooked shrimp). Dice remaining vegetables: cucumber, avocado, tomato, onion, jalapeno and cilantro. Once shrimp are done marinating, stir in the diced vegetables. Season with black pepper then add Clamato juice.
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