recepies from dutch antillies?

The five islands of Bonaire, Curacao, Saba, St. Eustatius (or “Statia”) and St. Maarten/St. Martin (Dutch side) comprise the Netherlands Antilles, an autonomous part of the Kingdom of the Netherlands.

Curried peanut chicken-Curacao recipe

2 small frying chickens cut into serving pieces or 3 lb.. chicken parts

¼ cup oil

2 teaspoons salt

3 teaspoons curry powder

1 large sliced onion

1 large green pepper, cut into strips

1 large tomato, skinned and sliced

¼ cup crunchy peanut butter

¼ cup water

Brown the chicken pieces in the oil. Stir the salt and curry powder into the drippings and cook, stirring, one minute. Add the onion, pepper and tomato, cover and simmer 5 minutes. Add the chicken pieces, cover and simmer 30 minutes or until tender.

At serving time, remove chicken pieces and place in a dish or over rice if desired, and keep warm. Blend the peanut butter with the water and stir into gravy. Heat to boiling while stirring constantly. Spoon enough sauce over the chicken to moisten and serve remainder separately.

Jambo (Dutch Antilles Okra Soup) - Caribbean island soup made of okra, fish, and salted beef.

6 ounces salt beef, fat removed and diced

12 cups water

Salt and pepper to taste

3 cups fresh okra, cut into 1/2 inch slices

1 cup medium shrimp, peeled and deveined

8 ounces cod fillets, cubed

1/4 cup chopped fresh basil

1 tablespoon lemon juice, to taste

Soak diced beef in ample cool water overnight to remove the salt. Drain, rinse, and set aside. Bring 12 cups of water to a boil over high heat. Add salt and pepper to taste, then add okra. Reduce heat to medium, and simmer for 20 minutes. Stir in beef, shrimp, and cod; simmer fro 10 minutes more. Season with chopped basil and lemon juice before serving.

Gouda Cheese Soup (Dutch Antilles)

4 Medium Carrots, diced

5 Cups Chicken Stock

1/4 Pound Butter

2 Teaspoons Flour

2 Cloves Garlic, finely chopped

2 Cups Gouda Cheese, grated

Salt And Pepper to taste

Combine carrots and chicken stock in saucepan over medium heat. cook for 15 minutes. In a skillet melt the butter, add flour stirring until thick paste forms. add garlic and cheese. continue to stir over medium heat until smooth. Stir the cheese mixture into the chicken stock and continue cooking over medium heat another 5 minutes. Salt and pepper to taste and serve hot.

Chicken Souse

1-3 pound broiler fryer chicken cut up

1 quart water

1 celery rib, sliced

1 medium onion, sliced

1 small red of green bell pepper, cut into thin strips

3 potatoes, peeled and cubed

1/4 cup fresh lemon juice

Salt and Pepper to taste

Dash hot pepper sauce

Cover chicken with water; and remaining ingredients. Heat to boiling; cover and reduce heat. Simmer for 1 hour or until chicken is done. Serve with additional lemon juice and red or green pepper.

FISH LOAF-St. Maarten

3 to 4 eggs

1 cup of milk

1 blade chive

1 medium onion

1 small green pepper

2 ounces of margarine

2 stalks of local celery

10 to 12 slices of bread

-salt and pepper to taste

2 pounds of minced fish vetsin

1 1/2 ounce of lime juice or vinegar

First saute the celery, onion, chives along with green peppers, allow for it to cool off. Remove the crust from the bread then dice, soak in the milk. Add the seasonings to the fish, bread, remove the excess liquid and the eggs.

Add salt and black pepper, vetsin with lime juice. Mix thoroughly into smooth paste. Put in heavily greased loaf pan.

Now cover with aluminum foil, bake for at least 45 minutes at 300 degrees F. Note: Baking must be done with the pan

sitting in a container of water. After 15 minutes, remove the foil paper.

Jamaican Jerk Chicken

1 tbs. Ground allspice

1 tbs. Dried thyme

1 1/2 tsp. Cayenne pepper

1 1/2 tsp. Freshly ground black pepper

1 1/2 tsp. Ground sage

3/4 tsp. Ground nutmeg

3/4 tsp. Ground cinnamon

2 tbs. Salt

2 tbs. Garlic powder

1 tbs. Sugar

1/4 cup Olive oil

1/4 cup Soy sauce

3/4 cup White vinegar

1/2 cup Orange juice

Juice of 1 lime

1 Scotch bonnet pepper, seeded and finely chopped

1 cup Chopped white onion

3 Green onions, finely chopped

4 Chicken breasts (6 to 8 oz)trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.

Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

there are two different styles of cuisine in St. Martin/Sint Maarten......due to the dividing years ago, one side has a Caribbean Creole Cuisine and the other side has a French and Indian Caribbean Cuisine........due to tourism....fast food has become very popular as well as a diversity of available places to dine ranging from Italian, French, Chinese, Creole and Indian.....a typical traditional meal would include.....funchi (a maize porridge), pan bati (a maize pan cake), and carni stoba (goat stew)....Bolo Pretu (black cake) would probably only be made for special occaisions, one side of the island is also known for it's exoctic drinks (rum based) guavaberry liquors.....