Aruba – Part 2

Unusual Fact: There are only two ports in Aruba and every year over 1million enter those ports


Well here it is part 2 (of 2) of the Aruban cuisine. The main course, before even attempting this dish I strongly suggest that you pre-order 1 pound of smoked pork, otherwise it won’t taste nearly as good.

We got our local butcher to smoke us a piece of pork. While cooking this dish the herbs and spices will smell extremely strong but don’t worry you they they taste nearly as strong as they smell. While being on the topic of flavours, this dish really shows Aruba at its best, if this didn’t have the cloves, thyme, banana, coconut, and even the smoked pork it would just be meat and vegetables, and that could be anywhere in the world.The only way to cook around the world is to use ingredients from around the world and don’t be shy about what your putting in your mouth (I promise I won’t deliberately poison you!)


We didn’t bother using a cheese cloth for the herbs, mainly because we didn’t have one. Overall it was really yum, the taste, flavours, smell and look everything reminded us of the Caribbean  While eating it we were listening to Bob Marley. After eating this meal we finished it off with some more of that delicious CoYo ice cream!

Aruba Chicken

Mum: 9

Dad: 81/2

Angus: 7



  • 2 tbl Olive oil
  • 1 med Onion, sliced
  • 1 Fryer chicken, 3lbs cut into serving pieces
  • 1 Smoked pork butt, (1 lb) cut into 1″ cubes
  • 1 can (8oz) tomato paste
  • 1/4 cup Coconut, shredded
  • 1/2 tsp Salt
  • Crushed red pepper to taste
  • 4 whl cloves
  • 1 Bay leaf
  • 1/2 ts thyme
  • 2 lb Sweet potatoes, pared, Cut into 1/2″ slices
  • 2 Bananas, sliced 3/4″ thick
  • 1/4 cup Green onions, sliced


Heat oil in a heavy Dutch oven and saute onion about 5 minutes until golden, stirring frequently. Remove From pan. Add chicken, half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add pork Stir in some water, tomato sauce, coconut and salt.

Tie pepper, cloves, bay leaf and thyme into a small cheesecloth square (poultice) and add to stew. Bring to a boil, lower heat and simmer For 15 minutes, stirring occasionally. Add sweet potatoes and simmer covered For 35 to 40 minutes longer, or until sweet potatoes are tender. Taste for seasonings and correct if necessary. Add bananas and cook for an additional 5 min.

Discard cheesecloth poultice. Arrange on a serving platter and garnish with green onions and more coconut, if desired.

Smoked Pork

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