A Gastronomic Delight During Your Aruba Vacation

Posted on: 9th June 2014

Aruba VacationThe people of Aruba prefer to have spicy food; hence the “Madame Janette” sauce seems to be the ultimate solution to their spice-hungry appetites. The main ingredient of this sauce is a Scotch bonnet pepper, which can give you a total burning sensation if its seeds break open right onto the skin. These extra spicy peppers can be mixed with papaya, turning them into pika, or sliced along with a mixture of onions and vinegar, and set your mouth on fire for sure. Even a mild quantity of the sauce is enough to make your taste buds quiver with a prickling sensation. The sauce got its name because of its spicy nature, as in Aruba a strikingly attractive woman is referred by men as a “Madame Janette.”

The extent of its spicy nature can be understood from the face that drinking a glass of water will also not be helpful in taming the flames. The compound found in peppers (capsaicin) is insoluble in water and hence drinking water is not of much help. Instead, fruits, starchy foods such as rice and bread, and all dairy products in particular are the best solutions so far.

Eating the Aruban Way

If you are looking for spending your vacations this year at some place with spotless untouched beaches, clear blue waters, and a perfectly pleasant weather all around the year, Aruba is the right place for you. Although the island caters to the needs of a diverse range of tourists coming to visit from all over the world, and offers a variety of international cuisines, yet you would be unfair with yourself if you do not treat yourself with at least one of these local Dutch and Caribbean influenced cuisines.

Balashi: Balashi is the national beer and the only brewed beer of the Aruba Island. Taste of Balashi can be compared with that of a Dutch pilsner. You could have nothing better than sipping a cold glass of Balashi after having an exciting day at the beach.

Bitterballen: Usually taken as a starter, Bitterballen consists of crunchy bite-sized meatballs, deep fried in a generous coating of bread crumbs. It can also be taken as a light flavoursome snack with a dip in a mustard sauce, along with a chilled Balashi.

Bolita di Keshi: As good as the name sounds, Bolita di Keshi are deep-fried cheese balls that make for a quite heavy but extremely tasty appetizer.

Funchi: Normally served along with a bowl of soup, Funchi is a very common Aruban cornmeal side dish. So it is definitely a must-try.

Keshi Yena: This is also a traditional Aruban dish that consists of baked cheese, commonly known as Gouda, stuffed with chicken, olives, raisins and spices in a brown sauce

Pan Bati: A Pan Bati looks like a pancake and tastes like a Funchi but with a slightly sweeter taste. Funchi is only made of cornmeal while Pan Bati is made of cornmeal, sugar, salt and baking powder. Pan Bati is normally eaten as a side dish with fish, meat or soup. However, it is also used during hotel breakfasts and buffets.

Sate: Slices of chicken or pork are carefully cleaned, marinated, and then these chunks are skewered on a bamboo stick, grilled and finally served with a spicy peanut sauce.

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