Amanda-fields

Kitchen Sint Marten

Kitchen Sint Marten

Local cuisine is just as different as the history of the islands, which is an amazing mixture of various European traditions, "Suspended" At Creole Colorite. Numerous restaurants with local cuisine confess the principle of maximum use of the seafood, the benefit of the surrounding waters are rich in sea inhabitants. Shrimps and lobs, lobsters and deep-water fish, various seashells and algae – here are the basis of most local recipes. At the same time, all this is abundantly seasoned with vegetable oil, greens and vegetables (on the southern islands for the most part imported). Meat is applied slightly less frequently, although recently the trend has been clearly traced in the preparation of various steaks and bifestes of Dutch recipes and Caribbean product processing methods.

National food

The most interesting products of the local cooking are fried on coal meat of Luciana, Wah or Barracuda, salt cod of all kinds, baked on coals shells with cactus fruits, boiled shrimps with greens, fish melligents "Crochechi", Fish or meat soup "Sopi-Pisk" with bananas or various grain, fish soup with coconut milk "sopi di-pisch", "Keschi-Jena" – Baked mixture of cheese, beef, fish or poultry meat with spices, raisins, tomatoes and olives, as well as roasted whole Lucian "pisc-border" or Wahu "Pisk-Mula" With various spices. Organly Dutch dishes are used by traditional respect, especially various types of low-headed fish, fresh seafood and cheeses.

From meat dishes The most popular small pies with filling with meat, shrimp, fish and spices "Pastechis" (Parent Local Snack), stewed with lambs of lamb or kozdyatin "Cabribota Stob", beef stew "Kami-Stob", Meat meatballs "Bitterbal", Iguana soup, meat roll "Ayakas" and various types of equalone, roasted poultry meat "Galina", Soups from a cactus with pork, fish or shrimp "Hobi Docha", Stewed with papaya and grain pork tails "Papaya Stob", Bifstex with rubbed lemon and spicy sauce "steak" (here is so often called any bifstex, regardless of the side dish and ingredients) and, of course, the traditional soup for the countries of the region "Calala" from vegetables, leaves of coloration and stewed meat or fish.

Green beans are served as a side dish "SPEANCHONSHI", Boiled Figure "Aros-Bruin", Various grains "Funshi", or "Founds", as well as various sauces, of which uses the greatest popularity "Pick-Sybieo" – Marinated Luke and Zhaughter Pepper Sauce. Also good everyday dishes such as legumes or pumpkin fritters "Cala", Soup from Okra "Giambo", pea soup "Ervten-Syep", A peculiar dish of rice and pea "Moro", Gorokhovo-grain porridge "Tutu", as well as more sophisticated dishes, like wine soup "Sopi-Di-Bindja" with cinnamon and corn starch.

Constrable cupcakes are served for dessert "Johnny Keik", coconut ("Puddine di Coco") or potato ("Puddine di Potato") Pudding, Sweet Pellet "Pan-Bati", Coconut Mountain Dessert with Sugar "Shugarkayik", Dessert from Caramel "Kesio", Sweet pies and buns, pies from guava or coconuts, as well as various candied and fresh fruits, ice cream and lollipops "Cocada".

Kitchen Sint Marten

These dishes can be found almost on all the islands of the Netherlands Antille, although small local differences in their names and the recipe are quite noticeable even with a naked eye.

Beverages

All types of imported and local alcoholic beverages are widely available on the islands. Here are first-class beer varieties, including having deserved recognition of varieties "Balashi", "Heinexen", "Amstel" and T. D.

On Sint-Martin, the legendary local rum is boiled "Guavberry", in their recipe more like a liquor. Also almost everywhere you can buy rum or home distressing liquor.

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