Aruba

Flag Day

On March 18, 1948, at a conference in The Hague, Aruban leader Shon A. Eman presented a petition signed by more than 2,000 Arubans in favor of independence. Thirty years later, during a parliamentary session on March 16, it was agreed that March 18 would be Aruba’s National Day, the official celebration of Aruba’s national anthem and flag. Every year on this day, businesses across the island close and everyone comes out en masse to celebrate with waving flags and parties. The celebration takes place at Plaza Betico Croes in Oranjestad.

 

AYACA

Recipe from Visit Aruba

Ingredients

  • salt
  • 1 teaspoon of vinegar
  • 2 lbs. Chicken (preferably whole legs) wash in lime juice
  • 1 lb. pork chop
  • 2 Tbs. tomato paste
  • 3 Tbs. butter
  • 3 Tbs. vegetable oil
  • 1 chicken bouillon cube
  • garlic powder, curry, chicken broth, oregano, soy sauce, salt and pepper to taste.
  • 1 1/2 cup of fresh milk
  • 1 1/2 cup water
  • 1 Tsp. salt
  • 1 Tsp. cumin
  • 2 Tsp. sugar
  • 4 Tbs. of the marinade
  • 3 cup flour (corn-meal white)
  • 1 Tbs. chicken with a little sauce
  • 1 piece a pork
  • 1 prune (dried)
  • some raisins
  • 1 olive
  • 1 slice pickle
  • 1 cashew (nut)
  • 1 dice of ham
  • a little bit piccalilli
  • 1 baby onion

Method:

To prepare ‘Ayaca Leaves’ (plantain or banana leaves):
Cut the leaf in approximately 40 to 20cm and boil them for 15 minutes with

  • salt
  • 1 teaspoon of vinegar

Drain, discarding water, smear a little fat on the leaves and place them in the fridge for later use.

For the filling:

  • 2 lbs. Chicken (preferably whole legs) wash in lime juice
  • 1 lb. pork chop

Put the chicken and the pork in a large pan with:

  • 2 Tbs. tomato paste
  • 3 Tbs. butter
  • 3 Tbs. vegetable oil
  • 1 chicken bouillon cube
  • garlic powder, curry, chicken broth, oregano, soy sauce, salt and
    pepper to taste.

Close the pan and continue cooking for a few minutes. Then just before it starts boiling remove the chicken and pork. De-bone the chicken in to small pieces and chop the pork also in small pieces. Add a bit of the marinade to the chicken to keep it from drying and set aside.

To make the dough put in a pan:

  • 1 1/2 cup of fresh milk
  • 1 1/2 cup water

and just before it starts to boil add :

  • 1 Tsp. salt
  • 1 Tsp. cumin
  • 2 Tsp. sugar
  • 4 Tbs. of the marinade

Mix it well and remove from the stove. Slowly while stirring add:

  • 3 cup flour (corn-meal white)

Spread some dough on the leaves and not too thick. Put on the dough :

  • 1 Tbs. chicken with a little sauce
  • 1 piece a pork
  • 1 prune (dried)
  • some raisins
  • 1 olive
  • 1 slice pickle
  • 1 cashew (nut)
  • 1 dice of ham
  • a little bit piccalilli
  • 1 baby onion

Fold the ayaca leaf close then put another leaf on the folded side, and fold again. Then tie the ayaca with a string. Then boil them in water with salt for 1 hour. It’s ready to eat ! You can store it also in the freezer for later.

Try with:

 

Ariba  or Côtes Du Rhône                 SALUD !!