World Cup Special - Curaçao

 It is World Cup time again! I was very excited to learn that there were 48 teams playing this year; so more options to try out recipes from even more countries.  Sadly we had to whittle it down somewhat but hopefully we can try out some really intriguing recipes.  We are starting in Curaçao; an island nation comprising of 155,826 inhabitants (2023 census).  It's culinary culture is shaped by Arawak heritage, the colonial influences of Spain and Holland and the legacy of the enslaved African peoples.  

This time around I am trying to consider items to drink along with the food recipes... so I investigated what drinks were popular in Curaçao; I discovered this lime drink that was so simple to make - Awa di Lamunchi that was so amazingly cooling on these hot June days we are experiencing in the UK.  I paired this with a hearty red kidney bean stew and some great cornmeal fries seasoned with cheese.  


Awa di Lamunchi 

Ingredients

  • 4-5 limes (juiced)
  • 100 g sugar
  • 1 ltr water

Instructions

  1. Boil the 100g of sugar with a small portion of the water until the sugar is dissolved.
  2. Mix the lime juice, syrup and the rest of the cold water.
  3. Chill and serve with ice cubes and lime slices.


Bonchi Kòrá

 This is no-meat version of Bonchi Kòrá (Caribbean Red Kidney Bean Stew) which is a popular dish, often found in Dutch Caribbean cuisine as a vegan alternative. Usually with stewed meat adding some mushrooms adds that umami. 

Ingredients

  • 2-3 cans (400g/540g each) of red kidney beans, drained and rinsed
  • 1 onion (chopped), 
  • 3 cloves garlic (minced), 
  • 2 celery stalks (chopped), 
  • 1 carrot (chopped)
  • Mushrooms- just a couple for umami, roughly chopped
  • 1 yellow or green plantain (sliced)
  • 1 can (400 ml) coconut milk, plus 300-500 ml water
  • 1 tsp nutmeg 
  • 1 tsp cumin 
  • 1 tsp paprika 
  • 1 tsp thyme 
  • 2 bay leaves 
  • 1 tsp vegetable stock

Instructions

  1. In a large pot, heat 2 tbsp of oil over medium heat. 
  2. Add the onion, garlic, celery, carrot, and mushrooms and sauté until soft.
  3. Add the drained can of kidney beans, coconut milk, and water to the pot. 
  4. Stir in the spices (thyme, nutmeg, cumin, paprika, bay leaves) and the vegetable stock.
  5. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 30 minutes to allow flavours to merge. 
  6. Mash about half of the beans with a potato masher or spoon to make the stew thick and creamy.
  7. Add the sliced plantains and cook for an additional 10–15 minutes to allow the plantains to cook through. 
  8. Remove from heat and garnish with fresh coriander or parsley. 

This stew is traditionally served with funchi (cornmeal mush) or rice. 

Funchi Fries

Ingredients

  • 2 cups of cornmeal
  • 5 cups of water
  • ½ cup of vegan cheese (I used the amazing MinerThreat from I Am Nut Ok) 
  • ⅓ cup of dairy free butter
  • 1 tsp vegetable stock
  • 1 tsp parsley
  • 1 tsp black pepper
  • 1 tsp dried thyme

Instructions

  1. Line a baking tray with parchment paper and set aside
  2. Bring the water to the boil in a saucepan.
  3. Slowly add the cornmeal to the boiling water while stirring vigorously at the same time so lumps aren't formed.
  4. Lower the heat to medium and stir in the cheese, butter and seasoning.
  5. Continue to stir the cornmeal for 15 minutes. At this point the mixture will thicken to the point where it will pull away from the side of the saucepan into a ball; that's when it's ready.
  6. Quickly transfer the funchi into the baking tray (1inch/2-3 cm deep)
  7. Spread/evenly distribute the funchi mixture. 
  8. Allow to cool completely and then refrigerate for 1 hour.
  9. As the funchi is left to chill, preheat the oven to 200 C
  10. Remove from the refrigerator and tip out onto a chopping board.
  11. Cut the funchi horizontally in half then into vertical strips - mine looked like really chunky chips.
  12. Prepare the baking tray with  new sheet of baking paper and place the funchi fries on the tray.
  13. Coat them each evenly with olive oil.
  14. Bake until the exterior is golden and crispy; roughly about 30-40 minutes turning the fries half way through cooking 

Curaçao Cucumber & Tomato Salad (De Fles Salad)

Ingredients

  • ½ large cucumber (peeled, seeded and cubed)
  • 3 medium tomatoes (cubed)
  • 1 garlic clove (minced)
  • 4 basil leaves (thinly sliced)
  • 4 mint leaves (thinly sliced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • Salt to taste

Instructions

  1. Combine the cucumber, tomatoes and herbs together.
  2. In a small bowl whisk the lime juice, oil and salt.
  3. Pour over the salad just before serving.






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