Aruba (N. America) -5 December 2021

Aruba is located in the continent of North America. It has Haiti, Dominican Republic and Puerto Rico to the far north, the Atlantic Ocean to the east, Venezuela to the southeast and south, Columbia to the southwest, the Caribbean Sea to the west, and Jamaica to the far northwest. It is also southwest of the Lesser Antilles in the Caribbean Sea.

The capital is Oranjestad.

The official languages are Dutch and Papiamentu.

The climate is generally the same temperature of 81F. It lies just outside the path of hurricanes, but sometimes it does get a hurricane.

The staple foods are empanadas with a variety of fillings (cheese, meats), ham, chicken, tuna, goat, beef, fish, ricotta, corn dough, Creole seasonings, onions, tomatoes, peppers, white rice, beans, and much more (

KESHI YENA (Aruba) (

  • 1 large onion
  • 4 TBSP butter
  • 2 C diced cooked chicken
  • 1 large tomato, peeled and chopped
  • 2 dill pickles, minced
  • 1 large green pepper, seeded and finely chopped
  • 8 large stuffed green olives, sliced
  • 1-1/2 TBSP garlic, minced
  • 1 TBSP capers, rinsed
  • ¼ C golden raisin
  • 1 TBSP prepared mustard
  • ½ C ketchup
  • ½ tsp Worcestershire sauce
  • 1 C chopped cashews
  • 1 tsp fresh thyme, minced
  • 1 lb. gouda cheese sliced
  1. Melt the butter over medium heat. Then add the onions and saute until they turn a golden-brown color.
  2. Stir in the rest of the ingredients, except for the cheese.
  3. Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
  4. Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.


Here is how the Keshi Yena turned out. Even though it has some very strange ingredients that I would not typically use together, it was absolutely delicious! The steamed broccoli added a great side dish!

TERT DI PREIMU (Prune Tart) (


  • ½ lb. cold butter
  • ¾ C cold milk
  • 1 egg
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 C flour
  1. Mix the baking powder, salt, and flour together in a bowl.
  2. Add in the cold butter.
  3. Pour the cold milk slowly in the mixture.
  4. Knead the mixture by hand slowly until all the ingredients are mixed well.
  5. Flat dough in the pie plate(s).
  6. Save the rest in a refrigerator.


  • 1 lb. deseeded prune and cut in small pieces
  • 2 C water
  • 1 lb. brown sugar
  • 3 TBSP all-purpose flour
  • ¼ tsp mace of nutmeg
  • ¼ tsp cinnamon
  1. Put the prunes into the water and put them on medium heat.
  2. After about 5 minutes, or until the prunes are soft, add the sugar and the flour and mix using a wooden spoon.
  3. Let them cook on medium heat until the mixture becomes thick.
  4. Remove the pot from the heat and add the rest of the ingredients into it while stirring with the wooden spoon.
  5. Let it cool off then put in the pie plate(s).
  6. With the rest of the dough, flatten with a roller and slice them into strips or any kind of a design and cover the pie with it.
  7. Let it bake for 45 to 50 minutes at 400 F.
  8. Ready to serve when cooled.
Here is the Tert Di Preimu (Prune Tart). It was really good!!! I highly recommend it!

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