To truly experience Aruba like a local, one must delve into its rich culinary landscape. Traditional Aruban cuisine features a captivating blend of flavors, spices, and culinary influences from Indigenous peoples, Spanish and Dutch colonizers, and neighboring Caribbean cultures. With an array of savory stews and delightful desserts, Aruba’s food culture is vibrant and steeped in history. Here’s a closer look at some of the island’s most iconic dishes that are a must-try.
A Culinary Exploration of Aruba: Traditional Dishes and Their Origins
Every dish in Aruba carries a story, intertwining the island’s Indigenous roots with influences from European settlers and Latin American cuisine. The use of local ingredients such as fresh seafood, aromatic spices, and tropical fruits adds depth and character to Aruban flavors. Below are some standout dishes that encapsulate the essence of Aruban cooking.
Keshi Yena
Often hailed as Aruba’s national dish, Keshi Yena is a comforting casserole made with spiced meats, typically chicken or beef, enveloped in a thick layer of melted cheese. This dish originated from the resourceful use of leftover cheese rinds and scraps, and it has evolved into a hearty meal perfect for refueling after a day of adventure.
Pastechi
A beloved snack throughout Aruba, Pastechi is a crescent-shaped pastry filled with various savory ingredients, including cheese, seafood, and meats like chicken. Deep-fried to a golden brown, the fillings are often enhanced with spices such as nutmeg, peppers, and onions. Available at cafes and street vendors, Pastechi is a popular choice for breakfast or a quick snack.
Dutch Split Pea Soup
Rooted in the island’s Dutch heritage, Split Pea Soup is a hearty dish made with split peas, smoked ham, onions, garlic, and celery, slowly simmered to achieve a thick consistency. Ideal for cooler evenings, this comforting soup offers a taste of Aruba’s Dutch legacy while incorporating local flavors.
Pan Bati
Translating to “beaten bread,” Pan Bati is a unique combination of pancake and flatbread made from corn and wheat flour, giving it a fluffy texture. This versatile dish can be enjoyed with sweet toppings or served alongside savory main courses, making it a delightful addition to any meal.
Stobas
Stobas is a traditional Aruban stew made with tender pieces of meat, such as beef, goat, or fish, simmered with spices including pepper, garlic, cumin, and nutmeg. Cooked slowly for hours, Stobas develops a rich, thick consistency and is typically served with white rice and garnished with fresh cilantro, embodying the comfort of home-cooked meals.
Arroz Moro
Also known as “rice and peas” in other Caribbean regions, Arroz Moro features a delicious combination of fried rice and red kidney beans, enhanced with a sauce made from tomato paste and soy sauce. This dish has historical roots tracing back to the Moors’ invasion of Spain, bringing its flavorful heritage to the Caribbean, and is a popular accompaniment to many meals.
Funchi Fries
Funchi Fries are Aruba’s take on French fries, made from funchi, a cornmeal-based dish similar to polenta. The funchi is cooled, cut into thick strips, and fried until crispy, often served with a spicy dipping sauce. These fries are a fun and tasty side dish commonly found at local eateries.
Cashew Cake
A signature dessert in Aruba, Cashew Cake consists of layers of buttery cake filled with sweet, ground cashew nuts. Locals often enhance this dessert with syrup or liqueur and garnish it with candied cherries and extra cashews. While the preparation may require some skill and patience, the cake can be frozen in slices for enjoyment over time.
Seafood
Aruba is often referred to as a “happy island” for seafood lovers, thanks to its abundant daily catches. Fishermen bring in wahoo, snapper, mahi-mahi, grouper, shrimp, lobster, and oysters, which can be enjoyed grilled, fried, or in soups and stews. For an authentic experience, visit Zeerover, a laid-back waterfront eatery in Savaneta, where you can select from the day’s catch paired with sides like banana hasa (plantains), funchi, and pan bati.
For a unique treat, try keri keri, a local delicacy made from shredded shark cooked with celery, pepper, and onions. If you prefer fried fish, look for pisca hasa, a traditional Aruban entrée served in a flavorful Creole sauce made with onions, tomatoes, peppers, and garlic. The West Deck, a popular grill at Governors Bay, features an array of seafood options, including pan-fried grouper and grilled red snapper with Creole sauce.
From the cheesy delight of Keshi Yena to the comforting warmth of Arroz Moro, Aruban cuisine beautifully weaves together the island’s history, culture, and diverse flavors. Exploring these traditional dishes allows you to savor the true essence of Aruba’s culinary heritage.
