Curacao Travel |
Dushi!
The sparkling clear waters of Curacao, just like the more famous nearby Aruba, are an excellent place to scuba dive, snorkel and swim. Along with Bonaire, they make up the Dutch-owned ABC islands and enjoy balmy temperatures outside of the hurricane belt. Along with idyllic, secluded beaches and luxurious hotels, Curacao is also home to many different must-see attractions that give it a distinctly European flair underneath the Caribbean sun.
Get your breakfast here! Get sticky, laugh with the locals |
Find your one-of-a -kind jewelry, crafts, clothing and goods |
Get your signature Curacao liquor for home, choose from 4 flavors! |
Visit the Museum Kura Hulanda housed in 19th century slave quarters with exhibits that extensively cover the history of slavery in the Caribbean |
Listen as Curaçaoans ping pong between languages from Dutch, Spanish, Papiamentu, the local creole, and English! |
For music expect radios blasting bachata, reggaetón, American pop, tumba and ritmo kombina |
Amazing food scene, check out the Iguana stew (recipe below) with a side of bitterballen*! |
A Dutch Caribbean island known for beaches tucked into coves and expansive coral reefs. |
Find the famous blue women paintings around the city |
Get into the street culture with colorful murals in the Otrobanda and Pietermaai neighborhoods, check outPietermaai, a cool new avenue for food and night life with geometric shapes, portraits and political opinions.! |
op among candy-colored buildings, cross floating bridge Queen Emma Bridge on foot |
Handelskade (Merchant’s Wharf), a hang out with bars, authentic dining spots, the technicolor market, where fruit vendors from Venezuela dock to sell in bright stalls full of mangoes, plantains and papayas |
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Iguana Stew
It’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk. Ingredients:
* 2 pounds iguana meat, or substitute tuna or chicken, in large chunks
* Juice of 1 lime
* 3 cups water
* 1 cup coconut milk
* 10 small potatoes, diced
* 3 tomatoes, chopped
* 3 bell peppers, cut into 1-inch pieces
* 1 cup noodles, such as macaroni
* 2 bay leaves
* ½ teaspoon oregano
* 1 sprig parsley
* 1 sprig thyme
* 3 stalks celery, cut into ½ inch pieces
* 2 habanero chiles, seeds and stems removed, chopped
* 3 cloves garlic, chopped
* Salt and pepper to taste
* 1 ounce whiskey of choice
Instructions: In a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stockpot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes.
Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes. Just before serving, add the shot of whiskey and stir well. Servings 4-6
* Bitterballen: a Dutch meat-based snack, typically containing a mixture of beef or veal, beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick roux
It’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk. Ingredients:
* 2 pounds iguana meat, or substitute tuna or chicken, in large chunks
* Juice of 1 lime
* 3 cups water
* 1 cup coconut milk
* 10 small potatoes, diced
* 3 tomatoes, chopped
* 3 bell peppers, cut into 1-inch pieces
* 1 cup noodles, such as macaroni
* 2 bay leaves
* ½ teaspoon oregano
* 1 sprig parsley
* 1 sprig thyme
* 3 stalks celery, cut into ½ inch pieces
* 2 habanero chiles, seeds and stems removed, chopped
* 3 cloves garlic, chopped
* Salt and pepper to taste
* 1 ounce whiskey of choice
Instructions: In a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stockpot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes.
Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes. Just before serving, add the shot of whiskey and stir well. Servings 4-6
* Bitterballen: a Dutch meat-based snack, typically containing a mixture of beef or veal, beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick roux
