Sult is a traditional Curaçao appetizer made with tender strips of pig ear marinated in a bright, tangy pickle. Often prepared for New Year celebrations, it is served chilled as a distinctive Antillean holiday dish.

Appetizer

Curaçao Rum Black Cake, known locally as Bolo Pretu, is a rich traditional cake enjoyed on the island, especially during holidays, Christmas, weddings, and other celebrations. It is made with a generous mixture of dried fruits, raisins, nuts and warm spices that are soaked in rum and brandy, allowing the flavors to deepen before baking.

The cake is slowly baked until dense, moist and aromatic. For an even richer flavor, additional rum can be poured over the cooled cake and allowed to mature for several days before serving. Because of its rich texture and intense flavor, Bolo Pretu is traditionally enjoyed in small slices.

Cake

Hallacas is a very popular dish in Venezuela and other parts of South and Central America. Curacao, Aruba and Bonaire are located close to Venezuela, and the islands picked up this traditional dish and made it part of their own tradition. The Venezuelan version is so much liked, that the islands did not make any changes to it. It is very popular around the holidays, especially Christmas. Preparation of the dish is a very time consuming process. So make them in large quantities. I can garantee you, none will go to waste. Enjoy

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

Soft festive bread rolled with ham, olives and raisins, popular in Venezuela and on Curaçao. Makes one large loaf, about 12 slices. Allow an additional 90–120 minutes for rising and 30 minutes for cooling.

Bread

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