Top 5 Aruba Dishes You Should Try When You Visit 'One Happy Island'

When you leave Aruba's stunning beaches, you'll find a diverse food scene.

Early Arubans dealt with limited resources on their small, dry island and cooked soups and stews with goat, chicken, or seafood.

They also made cheese casseroles and fresh catches of the day.

Aruba's multicultural population, with over 90 nationalities, has created a rich mix of flavors over time from the Caribbean North and South America to Indonesia, Asia, and Europe, according to Celebrity Cruises.

The Aruba dishes scene is vibrant, with new restaurants in historic buildings offering special dinners and food tours.

Plant-based dishes are also popular.

Explore the list of the top 5 Aruba dishes you should try when you visit "One Happy Island."

Keshi Yena

Keshi Yena is a savory dish with a rich history, originating from 17th-century Aruba when Dutch settlers brought slaves to the island.

These slaves ingeniously used discarded Edam or Gouda cheese rinds as cooking vessels.

Originally, they filled these cheese rinds with leftover meats, vegetables, and spices, then baked them to create Keshi Yena.

This dish has evolved to include onions, raisins, capers, and olives combined with beef, chicken, or seafood.

Keshi Yena remains a beloved and flavorful highlight of Aruban cuisine when prepared with care.

Funchi

Funchi, akin to polenta, is a beloved side in Aruba dishes, often paired with stews and fish, Away We Go noted.

The secret to its creamy texture involves constant stirring of cornmeal mix.

Tradition dictates rhythmic stirring with the chant "un pa mi, un pa bo, un pe" (one for me, one for you, one for him), ensuring a smooth consistency.

Originally served with calabash, today, a spoon suffices.

Once cooled, funchi is sliced, served, or transformed into fries by baking slices with olive oil until crispy.

For added flavor, popular as street snacks or restaurant sides, funchi fries are enjoyed with dips or cheese toppings.

Pan Bati

Pan Bati, or "beaten bread," is a versatile Aruban staple made from corn flour with a hint of all-purpose flour.

Cooked in a cazuela, it complements soups and stews, soaking up rich broths.

Its crispy outside and soft inside enhance meals and make it ideal for breakfast when fried and topped with jam, highlighting its adaptability in local cuisine.

Sopi Mondongo

Sopi Mondongo, or tripe soup, utilizes ingredients like a cow's stomach and cow's heel to create a flavorful dish.

Enhanced with onions, sweet potato, plantains, and West Indian pumpkin, this soup transforms humble ingredients into a satisfying and nourishing meal.

Aruba's soups exemplify the island's culinary diversity, blending traditional recipes with local ingredients to create both comforting and delicious dishes.

Ayaca

Ayaca, one of the cherished Aruba dishes with South American roots at Christmas, is a festive staple filled with meats, spices, olives, raisins, prunes, and cashews atop a fungi-covered plantain or banana leaf.

Each parcel is neatly tied, boiled, and served during the holiday season.

However, some restaurants extend their availability year-round, offering locals and tourists a taste of this traditional delicacy beyond Christmas festivities.

This article is owned by Latin Post.

Written by: Ross Key

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