Beef Stew, known as Karni Stobá in Papiamentu, slowly simmers tender beef with tomatoes, onions, peppers, carrots, and island seasonings. The result is a rich, comforting Curaçao dish for a satisfying family meal.

Main Dish

Pekelé is a tangy Curaçao holiday favorite, traditionally prepared with salted herring, onions and aromatic spices. This refrigerated home version includes a cooked-salmon alternative inspired by salmou di barí. Serve chilled with crusty bread for Christmas or New Year. Allow 12–24 hours for marinating, plus any herring desalting time.

Fish

A chilled Curaçao-style salmon appetizer with onions, vinegar and aromatic spices. This cooked-fish home adaptation is inspired by salmou di barí. Allow 12–24 additional hours for refrigerated marinating.

Fish

A Curaçao holiday appetizer of thinly sliced pig ears in spiced vinegar with onions and hot pepper. The ears should be tender with a pleasant cartilage bite. This home version uses fresh ears; salted ears need extra desalting. Allow 12–24 hours of refrigerated marinating.

Pork

A homemade island-style holiday cream drink with milk, egg yolks, vanilla, nutmeg and rum. This version uses a cooked custard base. Makes about 1 liter, or 12 small servings; allow at least 4 hours to chill.

Mixed Drinks

A dense, moist island-style bread pudding made with day-old bread, milk, raisins, vanilla and warm spices. Family recipes vary across the ABC islands. This version includes optional rum-soaked raisins. Allow 30 minutes for soaking and 30 minutes for cooling.

Dessert