The cuisine of the former Netherlands Antilles—Curaçao, Bonaire, Sint Maarten, Saba, and Sint Eustatius—is a vibrant mix of Caribbean, Dutch, African, Latin American, and Indonesian influences. Here’s a list of traditional and popular foods from the region:
Traditional Foods of the Netherlands Antilles
1. Keshi Yena (Curaçao)
- Description: A large ball of cheese (usually Edam or Gouda) stuffed with spiced meat (often chicken), olives, capers, raisins, and peppers, then baked.
- Signature dish of Curaçao.
2. Fresh Fish (Piska Korá / Piska Hasa)
- Common Fish: Red snapper, mahi-mahi, grouper.
- Preparation: Grilled or fried, often served with Creole sauce (onions, tomatoes, bell peppers).
3. Funchi
- Description: Cornmeal polenta, usually served as a side dish.
- Texture: Similar to firm mashed potatoes or grits.
4. Kabes ku Sopi (Goat Head Soup)
- Ingredients: Goat head, vegetables, spices.
- Popular in Bonaire and Curaçao as a hearty local soup.
5. Stoba
- Description: A rich stew made from beef, goat (kabritu), or chicken.
- Served With: Rice, funchi, or banana.
6. Pastechi
- Description: Fried pastry filled with cheese, meat, or tuna.
- Similar To: Empanadas. A favorite snack or breakfast item.
7. Sopi Mondongo
- Description: Tripe soup made with vegetables and spices.
- Origins: African and Latin American influence.
8. Banana Hasa / Fried Plantains
- Sweet plantains fried and served as a side with most meals.
Desserts and Sweets
9. Pan Bolo
- Description: Caribbean-style rum cake with dried fruits soaked in liquor.
- Often served at weddings and celebrations.
10. Tert di Pruimu / Tert di Koko
- Fruit tarts made with coconut or prunes.
Popular Drinks
11. Blue Curaçao
- Description: Bright blue liqueur flavored with the laraha citrus fruit.
- Origin: Curaçao island.
12. Awa di Lamunchi
- Description: Limeade drink made with fresh lime, sugar, and water.
