Cuisine of Curacao

The population of Curacao comprises of more than 50 nationalities. Therefore, the cuisine of this island is bound to have such a vast diversity in its food. The immigrants to Curacao have brought with them their own culinary styles that have been incorporated into Curacao’s cuisine and have got the local flavor with the passage of time.

Since majority of food is imported, thus one can taste the cuisines of the Netherlands, Spain, Creole, Indonesia and many other countries here. The most famous place to get the authentic flavor of the local food of Curacao is the old market, Marsche Bieuw in downtown Willernstad. The local food of Curacao is heavy and filling. The main dishes of local cuisine are the Kabritu (stewed goat), fried fish, chicken and beef served with peas and rice (Aros Moro), potatoes (funchi) and boiled cornmeal paste. Hot pepper (Promente) and pickled onions are eaten along with main food to make it spicier.

The most basic of Curacao’s dishes are the Erwten Soup (thick pea soup with pork, ham and sausage), Nasi Goreng (bean sprouts sautéed with chunks of meat and chicken), Bami (long noodles with vegetables and meat) and Sate (skewered meat with peanut sauce). These dishes are mainly Indonesian that has acquired regional taste over the years. Rijsttafel is the most impressive of Indonesian cuisine with an elaborate 20 course meal and should not be missed.   

Those who love to be adventurous with food can try Yuana (stewed iguana) and Kabritu (Stewed goat). The vegetables are secondary in Curacao’s cuisine. The most prominent vegetables dishes are the Konkomber (cucumber combined with green papaya or cabbage, stewed with corned beef), Fried Plantains (fried or sweet soup of plantains and vegetables seasoned with pepper and cinnamon), Okra (Yambo) and Cactus (Kadushi) soup.

For light meal, one can have Pastechi (fried meat pastry), Lumpia (fried vegetable roll) or Empana (fried white cornmeal pastry filled with meat).

The Curacao cuisine is not complete without the desserts such as Sunchi (meringue made of sugar, egg whites and food color), Panseiku (praline with roasted peanuts and almonds essence), Kokada (freshly grated coconut patties), Kakina (local chewy candy), Djente Kacho (dog’s tooth made of coconut in sugar syrup), Milk-based Ko’i Lechi (flavored with vanilla or almonds), Chupabebe (homemade sugar syrup lollipops, Tentalaria (ground peanut or cashew in sugar cream) and Zjozjoli (sesame seed bars).