Aruban Recipes: Cook A 6-Course Authentic Meal At Home

Course 1 – Starter: Pastechi (Aruban turnovers)

Pastechi are Aruba’s go-to snack — flaky turnovers filled with cheese, meat, or tuna. They’re usually fried and slightly sweet, with fillings that vary from household to household.

Ingredients (makes ~12 pastechi)

For the dough:

• 2½ cups all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• ½ cup cold butter (cut into cubes)
• 1 egg
• ¼ cup cold water (more if needed)

Alternatively, use store-bought wrappers.

For the filling (beef version):

• 1 tbsp oil
• ½ lb ground beef
• ½ small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp chopped parsley
• 1 tsp tomato paste
• Salt, pepper, dash of cumin
• Optional: 1 tbsp chopped green olives or raisins

To finish:

• 1 egg (beaten, for sealing and brushing)
• Oil for deep frying (vegetable or canola)

Instructions

1. Make the dough (skip if using wrappers):

• Mix flour, salt, and sugar in a bowl. Cut in butter until crumbly.
• Add egg and water. Mix and knead until smooth.
• Cover and chill for 30–45 minutes.

2. Prepare the filling:

• Sauté onion and garlic in oil. Add beef and cook through.
• Stir in tomato paste, parsley, cumin, and optional olives/raisins.
• Season to taste. Let cool before filling.

3. Assemble:

• Roll dough thin and cut into 4–5 inch circles.
• Place 1 tbsp of filling in each. Brush edges with egg, fold, and seal with a fork.

4. Fry:

• Heat oil to 350°F (175°C). Fry until golden brown, about 2–3 minutes per side.
• Drain on paper towels. Serve hot.

Substitutions:

• Dough: Empanada wrappers, puff pastry, or pie crust
• Filling: Cheddar & onion, spicy tuna salad, or vegan crumbles

Alternative: Bolita di Keshi (Cheese balls)

A good vegetarian swap. These are made with shredded cheese, herbs, breadcrumbs, and egg. Crisp outside, melty inside. Serve with papaya hot sauce or mango chutney.

Course 2 – Soup: Sopi di Pampuna (Aruban pumpkin soup)

Creamy and lightly spiced, this soup is a cozy starter with just enough island flair. It's often served with funchi or pan bati on the side.

Ingredients (serves 4)

• 1½ lbs pumpkin or butternut squash (peeled and cubed)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• 4 cups chicken or vegetable broth
• ½ cup coconut milk (or evaporated milk)
• ¼ tsp nutmeg
• Salt and black pepper to taste
• 1 tbsp oil or butter

Instructions

1. Sauté the base:

Heat oil in a pot. Sauté onion, garlic, and celery until soft (about 5 minutes).

2. Cook the pumpkin:

Add pumpkin cubes and broth. Bring to a boil, then reduce heat and simmer until pumpkin is soft (15–20 minutes).

3. Blend and finish:

Use an immersion blender (or transfer to a blender) and purée until smooth. Stir in coconut milk, nutmeg, salt, and pepper. Heat through and serve.

Substitutions

• Pumpkin: Use butternut squash or 1 can (15 oz) of pumpkin puree
• Coconut milk: Swap with heavy cream or evaporated milk
• Spices: Add a pinch of curry powder for warmth

Alternative: Sopi Mondongo (Tripe soup)

A traditional option for meat lovers. It’s a hearty stew made with beef tripe, root vegetables, and bold seasonings like garlic, oregano, and allspice. Not for everyone — but locals swear by it.

Course 3 – Main: Keshi Yena (Aruban stuffed cheese casserole)

Keshi Yena is Aruba’s signature dish. Traditionally made by stuffing a hollowed Edam or Gouda rind with a spiced meat mixture, it’s now more commonly baked in a casserole dish. It’s rich, savory, and loaded with flavor.

Ingredients (serves 4)

• 1½ cups shredded Gouda or Edam (or combo)
• 1 tbsp oil
• ½ lb ground beef or shredded chicken
• 1 small onion, chopped
• 1 garlic clove, minced
• ¼ bell pepper, chopped
• 1 small tomato, chopped
• 1 tbsp tomato paste
• 1 tbsp raisins (optional)
• 1 tbsp sliced green olives
• 1 tsp parsley or thyme
• Salt and pepper to taste
• 2 eggs (lightly beaten)
• Butter for greasing
• Extra cheese for topping

Instructions

1. Make the filling:

Sauté onion, garlic, and bell pepper in oil. Add meat and cook until browned. Stir in tomato, paste, olives, raisins, and herbs. Simmer 5–10 minutes. Cool slightly.

2. Mix with eggs and cheese:

Stir in shredded cheese and beaten eggs. Mix well.

3. Bake:

Preheat oven to 350°F (175°C). Grease a small baking dish. Pour in mixture, top with extra cheese, and bake for 25–30 minutes until golden and set.

Substitutions

• Cheese: Mild cheddar + a spoon of mustard (if Gouda isn’t available)
• Meat: Use leftover roast chicken, canned turkey, or plant-based crumbles
• Rind version: If you have a hollowed Edam ball, you can stuff and bake it for the traditional look

Alternative: Vegetarian Keshi Yena

Swap the meat for a mix of:

• ½ cup lentils or black beans
• Extra vegetables (zucchini, mushrooms, spinach)
• Same cheese and seasonings as above

Still hearty and flavorful — just without the meat.

Course 4 – Side: Pan Bati & Funchi (Cornmeal favorites)

Every Aruban meal needs a starchy side, and these are the classics. Pan bati is a soft, corn-based flatbread — somewhere between a pancake and cornbread. Funchi is firm Caribbean-style polenta, usually served in slices or scoops.

Pan Bati (makes ~6 small rounds)

• 1 cup cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• 1¼ cups milk (or water)
• 1 tbsp melted butter or oil

Pan Bati instructions

1. Mix dry ingredients.
2. Add egg, milk, and butter—stir into a thick pancake batter.
3. Cook on a greased skillet over medium heat. Flip when bubbles form. Cook 2–3 minutes per side.

Funchi (serves 4)

• 1 cup yellow cornmeal or fine polenta
• 3 cups water or chicken broth
• ½ tsp salt
• 1 tbsp butter

Funchi instructions

1. Boil water with salt.
2. Slowly whisk in cornmeal to prevent lumps.
3. Stir constantly until thick (5–10 minutes).
4. Stir in butter. Serve soft, or pour into a dish to cool and slice once firm.

Substitutions

• Pan Bati: Use cornbread mix thinned with water, or even Johnny cakes
• Funchi: Swap with instant polenta, grits, or mashed potatoes in a pinch

Alternative: Tutu (Sweet-savory cornmeal with beans)

A close cousin to funchi, tutu adds black beans, sugar, and sometimes bits of bacon. It’s a side that works great with spicy mains and adds a bit of texture contrast.

Course 5 – Dessert: Bolo di Cashupete (Aruban cashew cake)

This is Aruba’s most iconic dessert—a dense, rich layer cake made with ground cashews and often topped with a thick cashew cream. It’s sweet, nutty, and often served at weddings and holidays.

Ingredients (serves 8)

For the cake:

• 1 cup unsalted butter (softened)
• 1½ cups sugar
• 5 eggs
• 1½ cups flour
• 2 tsp baking powder
• 1 cup ground cashews (or blended roasted cashews)
• ½ cup milk
• 1 tsp vanilla extract
• Pinch of salt

For the cashew glaze (optional):

• ½ cup sweetened condensed milk
• ¼ cup ground cashews
• 1 tbsp butter
• Splash of milk to loosen if needed

Instructions

1. Prep the batter:

Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla. Mix flour, baking powder, salt, and ground cashews. Alternate adding dry mix and milk to the batter.

2. Bake:

Pour into a greased 9-inch round or loaf pan. Bake at 350°F (175°C) for 35–40 minutes, or until golden and a toothpick comes out clean.

3. Optional glaze:

Warm all glaze ingredients in a small saucepan. Stir until smooth. Pour over cooled cake or serve on the side.

Substitutions

• Cashews: Use pecans, almonds, or mixed nuts
• Cake base: Use a yellow cake mix and stir in ¾ cup of ground nuts for a shortcut
• Glaze: Swap with caramel drizzle or condensed milk + vanilla

Alternative: Quesillo (Aruban flan)

If you want something lighter or quicker: Quesillo is a silky caramel flan made with eggs, condensed milk, and vanilla. It’s sweet, tropical, and easier than it looks. Also: great make-ahead option.

Bonus Course – Ayaca (Aruban holiday tamales)

Ayaca is a Christmas and New Year’s tradition in Aruba — banana leaf–wrapped parcels filled with a spiced meat mixture, raisins, olives, and cornmeal dough. It’s a labor of love, usually made in big batches with the whole family.

Ingredients (makes ~8 ayacas)

For the dough:

• 2 cups cornmeal or masarepa (precooked corn flour)
• 1¾ cups warm water
• ½ tsp salt
• 2 tbsp vegetable oil or melted butter

For the filling:

• ½ lb ground beef or shredded pork
• 1 small onion, chopped
• 1 clove garlic, minced
• ½ bell pepper, chopped
• ¼ cup raisins
• 2 tbsp chopped green olives
• 1 tbsp tomato paste
• Salt, pepper, cumin to taste

Other:

• 8 banana leaves or parchment paper (about 10" squares)
• Kitchen twine or string for wrapping

Instructions

1. Make the dough:

Mix cornmeal, salt, and water until soft dough forms. Add oil. Set aside.

2. Cook the filling:

Sauté onion, garlic, and bell pepper in oil. Add meat, tomato paste, raisins, olives, and spices. Cook until thick and fragrant. Let cool.

3. Assemble:

Place a banana leaf or parchment square on your surface. Spread a scoop of dough in the center. Add 2–3 tbsp of filling. Fold and tie like a parcel.

4. Steam or boil:

Place in a steamer or pot with boiling water. Steam for 30–45 minutes, until dough is firm and set.

Substitutions

• Banana leaves: Use parchment paper or foil
• Cornmeal: Use polenta or tamale masa mix
• Filling: Try shredded rotisserie chicken or chopped mushrooms + lentils (see below)

Alternative: Vegetarian Ayaca

Replace the meat with:

• ½ cup cooked lentils
• ¼ cup diced mushrooms
• Same seasoning + raisins and olives

Still festive and full of flavor.

Tips for an authentic Aruba dinner experience

Where to shop for Caribbean ingredients

You don’t need to live near a Caribbean market to pull this off. Here’s where to look:

• International aisles at big supermarkets often carry coconut milk, plantains, cassava, and hot sauces.
• Latin or West Indian grocery stores usually have cornmeal (masarepa), annatto, canned ackee, and more.
• Online options like CaribbeanSupercenter.com or Amazon carry hard-to-find items like banana leaves or Dutch cheeses.

Pro tip: If you can’t find something, don’t stress. A simple swap (like polenta for funchi or cheddar for Gouda) keeps the vibe intact.

Wine & drink pairings

Pair your meal with drinks that match Aruba’s tropical, bold flavors:

• Starters & soup: Sparkling water with lime, fresh mango juice, or a dry white wine (like Sauvignon Blanc)
• Main & side: Try a light rum punch, a cold Balashi (Aruban beer), or a chilled rosé
• Dessert: Pair cashew cake or flan with aged rum, dessert wine, or strong island coffee

Don’t forget Awa di Lamunchi — Aruba’s homemade limeade. It’s tart, sweet, and goes with everything.

Presentation & atmosphere

Make it feel like you’re back on the island:

• Music: Queue up Aruban or Caribbean playlists — look for steel drums, soca, or Papiamento classics
• Serving order: Go course by course, or lay it all out family-style
• Plating: Use colorful dishes, fresh herbs, or banana leaves for a casual island feel
• Extras: Light candles, use woven placemats, serve drinks in coconuts or mason jars

It doesn’t have to be fancy — just relaxed, colorful, and shared.

The best Aruban recipes in 2025 - one bite at a time

Recreating a 6-course Aruban meal at home isn’t about perfection — it’s about capturing the flavors, the warmth, and the spirit of the island in 2025. Whether you follow the full menu and the Aruba food recipes or just try one dish at a time, every bite brings back a little sunshine.

If you cooked along, share your version or swap in your own twists. Aruba’s food, just like the island itself, was made to be shared.