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In a few days time, Dutch people up and down the country, and in particular the Dutch provinces of Noord-Brabant and Limburg, will kick-off their annual Carnaval festivities. Carnaval is also celebrated in the exotic Dutch Antilles, where full-on partying and tasty Antillean food go hand in hand. Time then to get acquainted with some typical Dutch Antillean recipes that are guaranteed to line your stomach before a night on the tiles!
Caribische kip met rum (Caribbean chicken with rum)
Rum doesn’t just get you in the mood for dancing the merengue; it also makes a delicious seasoning on grilled chicken. To prepare this Dutch Antillean favourite: first create a sauce from rum, lime juice, ketjap manis, cane sugar, garlic, pepper, ginger, chilli pepper, and then use to marinate your choice of chicken fillets or drumsticks overnight. The next day, thoroughly grill the marinated chicken and serve with sautéed vegetables and rice. Naturally, you mustn’t forget to wash it down with a well-earned glass of rum!
Pampuna stobá (pumpkin stew)
Pumpkin, salt cured meat, plantain and fiery Madame Jeanette peppers are all common ingredients in the Antillean kitchen, as this mouth-watering pumpkin stew clearly illustrates. To rustle it up at home: first soak the salt cured meat in water, before placing into a saucepan and stewing together with diced onion, pumpkin, plantain, celery, tomato and a finely sliced Madame Jeanette pepper, for approximately 45 minutes – a heady combination that results in an utterly irresistible, sweet and sour flavour!
Pastechi (Antillean style pasty)
Known as empana or empanadas in South America, the Antillean version of the pasty originated in Venezuela and is called ‘pastechi’. The dough is typically made from flour or maize flour and generously crammed with (you’ve guessed it!) chopped Madame Jeanette peppers, curry powder and ketjap manis. Pastechi are traditionally enjoyed as an appetiser, light lunch or snack between meals.
Li di Pinda (peanut butter ice cream)
Nothing is more refreshing on a hot Antillean day than Li di Pinda – an incredibly moreish ice cream made from peanut butter. To make Li Di Pinda: simply mix ½ litre of coffee milk, 100 ml water, 100 grams of sugar, 100 grams of peanut butter and 1 sachet of vanilla sugar together in a bowl, and then pour into ice cream moulds. Pop the Li di Pinda into your freezer for two to three hours and hey presto!
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.