Because of Curaçao's ethnically diverse heritage, the island offers a variety of delicious cuisines, as well as its own native fare. With the island's poor soil and meager rainfall, the population has never been able to rely on farming to supply the bulk of its food. The small number of local crops frequently used in island cooking include plantains, papayas, peppers, okra, and cucumbers (a special local variety, more like gherkins). Most grocery items need to be imported, and they come from all over the world.
Krioyo
Called Krioyo in the indigenous Papiamentu language, native cooking combines Dutch, Spanish, African, Indonesian, and other influences. Similar to other Caribbean and Latin American cuisines, it's robust, filling fare. Due to the limited amount of fresh produce, Curaçao's cuisine has always relied heavily on meats. Recipes feature goat, corned beef, iguana, chicken, and lamb prominently. Fresh seafood is another perennial favorite, of course, whether it's fried fish, seafood soup, or conch.
Curaçaoans cook up many different soups and stews, though people with open-minded tastes may appreciate them most. They include Sopi Yuana (Iguana Soup), Kōnkōmber (cucumber stew with corned beef, and sometimes green papaya or cabbage), Kabritu (stewed goat), Kadushi (cactus soup), Sopi di Banana (sweet plantain soup with meat), and Sopi Mondongo (intestine soup). But the Dutch did pass down their traditional Erwten Soep, a thick split pea soup with ham, pork, and sausage.
Meals are hardly complete without side dishes, such as potatoes, peas and rice, and Funchi. A popular dish, Funchi is a type of cornmeal mush, similar to polenta. Sometimes it's mixed with beans and sugar to create Tutu. The colorful condiment Promèntè (made of hot peppers and pickled onions) adds fire to dishes.
To prepare Keshi Yená, one of the country's most famous entrées, a hollowed-out wheel of Edam cheese is stuffed with sautéed meat and vegetables, then baked. It's a traditional holiday favorite, along with Ayakas, meat tamales wrapped in banana leaves. And no Christmas would be complete without Bolo Pretu, a dark, rich fruit cake so dense it's served only in tiny portions.
Curaçaoans enjoy other desserts, too. To make Kokada, they form patties of fresh coconut and drizzle them with sugar syrup. Nut sweets like Panseiku pralines are also popular, as are Sunchi, a type of meringue cookie.
Of course, Curaçao's most famous culinary invention is its namesake liqueur. Made from the peels of the island's bitter Laraha oranges, the drink has become more famous than the country.
Rijsttafel
Also a favorite in the Netherlands and Indonesia, Rijsttafel became popular in Curaçao due to the Dutch. Literally meaning "rice table," it began with Dutch plantation owners in Indonesia who preferred sampling small portions of many local dishes. Diners serve themselves from a platter of rice ringed by numerous dishes and condiments. It's more than a meal, it's an event with up to twenty courses.
Where to Eat
From little holes-in-the-wall to top-notch restaurants, diners can sample many types of international cuisines on the island. For true local flavor, have lunch at Willemstad's Marsche Bieuw. Although it's crowded and noisy, this collection of open-air stands serves up some of the best Krioyo food at inexpensive prices, which is why locals love it. Quick snacks are easy to come by, too, at roadside snack trucks where you'll find items like meat pastries and vegetable rolls.
Curaçao's unique cuisine is part of what makes the country so special and different from other Caribbean islands. With its globe-spanning culinary delights, travelers are sure to find plenty to suit their tastes.
About the Author As a writer, Karen Joslin covers a broad range of subjects, such as food on Curacao-Guide.info, nature on Caribbean-Guide.info, and more on other Segisys travel Web sites.
