Bring the Flavors of Aruba to Your Home

No matter where you are in the world, there is one thing I can say with complete confidence: everyone should have a little bit of Aruban flavor in their home.

Whether you’re a long-time loyal guest (aka an honorary Aruban) waiting for your chance to return on your next Aruba Vacation, or planning your very first visit to the One Happy Island, I’m sure you all can use a little bit of the happy island right now.

And if you ask me, there’s no better way to experience the authentic Aruba, right from home, than by using your taste buds.

In this blog post, I will highlight some of my favorite (relatively) easy Aruban recipes that you can enjoy with ingredients you might already have at your disposal!

1. Aruba’s Famous Pastechi

The pastechi is the quintessential Aruban breakfast food!

It might not be the most nutritious breakfast, but every now and then, we deserve a little treat. Besides breakfast, pastechis are also perfect snacks to enjoy at any time of day. 

Local tip: serve small pastechis at your next party! *Chips 'n dip left the chat*

The delicious bite is made by stuffing a pocket of slightly sweet dough with cheese, beef, chicken, fish, or seasoned vegetables and then deep-frying it to golden-brown perfection.

Pastechis are sold all around Aruba, even in some of our best-rated restaurants, but today, you’re going to learn to make them from your home.

For pastry dough:

• 9 cups white flour
• 6 tbsp. white sugar
• 1 tbsp. salt
• 4 tsp. baking powder
• ¾ cup butter
• 2 eggs
• ½ cup milk
• vegetable oil for frying

Mix dry ingredients with butter. Slowly add liquid. Knead into a smooth ball and let stand for 20 minutes.

Ground beef filling:

*Please note that you can also choose an easier filling like Gouda cheese instead.

• 1 large onion, chopped
• 2 clove garlic, minced
• 1 green pepper, chopped
• 1 stalk celery, diced
• 1 tbsp. parsley
• 1 large tomato, chopped
• 1 piece of hot pepper or 3-5 drops of Tobasco sauce
• 2 tbsp. cooking oil
• 1 pound ground beef, seasoned with salt, pepper, nutmeg, and curry
• 1 bouillon cube
• 1 tsp. cumin
• 1 tbsp. tomato paste
• ¼ cup capers (optional)
• ¼ cup stuffed olives, chopped
• ½ cup raisins
• 2 tbsp. Worcestershire sauce

Sauté vegetables in oil. Add the beef and cook until it is well done. Add bouillon cube, cumin, tomato paste, and, if necessary, a little water. Stir to mix ingredients. Simmer until bouillon cube is dissolved. Add remaining ingredients.

Roll dough out thinly on lightly floured board. Cut into rounds using biscuit cutter or a glass. Place one generous spoonful of filling onto each pastry round. Fold rounds in half; seal and crimp edges. Fry in oil until golden brown. Drain on paper towels.

2. For Cheese Lovers, Keshi Yena

Another local favorite is keshi yena. This translates directly to filled cheese, and essentially, that’s what it is!

Originally, this local delight was made by filling the left-over rind of an Edam or Gouda cheese wheel with seasoned chicken, onion, tomato, green peppers, olives, capers, raisins, and pickles; covering the wheel with its original cap; and then baking the stuffed wheel in the oven until hot and bubbly.

We realize you may not have an entire wheel of cheese or a giant oven at your disposal right now, so here’s the recipe for the contemporary version. It’s just as delicious!

Ingredients

• 1 lb. Dutch Gouda, sliced                               
• 8 large green stuffed olives, sliced
• 1 large onion, chopped                                  
• ¼ cup raisins
• 4 tbsp. butter                                                 
• 1 ½ tbsp. minced garlic
• 2 cups cooked and diced chicken                  
• 1 tbsp. prepared mustard
• 1 large tomato, chopped                               
• ½ cup ketchup
• 2 dill pickles, minced                         
• ½ tbsp. Worcestershire sauce
• 1 large green bell pepper, seeded                 
• 1 cup cashews, chopped                                                                     
• Butter

Directions

1. Butter a deep 10-12 inch baking dish and line with 2/3 of the sliced Gouda.
2. Melt 4 tbsp. of butter in a skillet and add onions until golden brown.
3. Add tomatoes, pickles, green pepper, olives, raisins, garlic, mustard, ketchup, Worcestershire sauce, and cashews.
4. Spread the mixture on top of the Gouda, then cover with the remaining slices of Gouda.
5. Nest the baking dish into a large baking pan and fill with water about halfway up the sides. Bake at 350 degrees for 30 minutes.

3. Time for Dessert: Bolo Preto

Bolo preto, which literally translates to black cake, is usually handed out at weddings and other celebrations as a party favor. Interestingly, this particular recipe serves up to 50 people. This may seem excessive, but it’s perfect because bolo preto is known for its (alleged) inability to expire! The brandy in the cake allows it to be stored for a very long time. Perfect for when those cravings hit, or share with your friends and family!

Ingredients

• 1 lb. prunes                                                                
• 1 ½ tbsp. baking powder
• 1 lb. currents                                                              
• 1 lb. brown sugar
• 1 lb. dates                                                                  
• 1 tbsp. cinnamon
• ½ lb. figs                                                                                 
• 1 tbsp. vanilla
• ½ lb. mixed dried fruits                                              
• 1 cup molasses
• 1 cup brandy                                                              
• ½ lb. butter, melted
• 2 ½ cups flour                                                
• 6 eggs, beaten

Directions

1. In a large bowl, mix together prunes, currants, raisins, dates, figs, and mixed fruit. Add brandy and mix well.
2. Cover and let soak for at least a day.
3. In a separate bowl, mix together flour, baking powder, sugar, and cinnamon. Add vanilla, molasses. Melted butter and eggs, and mix well
4. Add to fruit mixture.
5. Pour into well-greased 15 ½ by 10 ½ inch baking pan or two 9-inch baking pans.
6. Bake at 350 degrees for 1 hour.

Bolo preto is typically served starting the day after baking, as it has to settle. It is served in small 1-inch pieces.

So, there you have it. Three simple ways to bring some Aruban happiness to your home.