Pan Bati Aruba Recipes

PAN BATI (ARUBA)

Pan Bati (Aruba) image

This recipe is from week 14 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Aruba is my 14th stop. Pan Bati is a bread-like side dish that is cooked like pancakes, but tastes much less sweet.

Provided by GiddyUpGo

Categories Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1 cup cornmeal, ground fine
2 tablespoons baking powder
1 pinch salt
sugar, to taste
1 egg
1 3/4 cups milk
vanilla extract, to taste

Steps:

Combine all the ingredients together in a large bowl, then gradually add water until the batter is slightly thicker than pancake batter.
Turn on your pancake griddle, adding a little spray butter to prevent sticking.
Pour the batter on the griddle. When the Pan Bati is a golden color on one side, flip.
Remove from the griddle when the Pan Bati is firm and golden on both sides and keep warm until ready to serve.

Nutrition Facts : Calories 427.6, Fat 6.8, SaturatedFat 3.1, Cholesterol 61.5, Sodium 665.4, Carbohydrate 77.9, Fiber 3.9, Sugar 0.4, Protein 14

PAN DUSHI (ANTILLEAN SWEET BREAD)

Pan Dushi (Antillean Sweet Bread) image

When we lived on the Caribbean island of Bonaire, our neighbor had a bakery and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture and many times we would give in and treat ourselves to these yummy rolls for breakfast! (Prep time includes time for dough to rise two times. Recipe did not include serving size or yield, so I'm guessing on the servings...)

Provided by SilentCricket

Categories Yeast Breads

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons yeast
1 cup water
1 1/2 cups flour
1 tablespoon vanilla
1 tablespoon almond flavoring
1 tablespoon baking powder
1/2 cup margarine, melted
2 teaspoons anise seeds (optional)
1/4 lb currants or 1/4 lb candied fruit, chopped
1/4 cup water
1 egg
1/2 cup milk
1/2 tablespoon salt
1 1/2 cups brown sugar
4 1/2 cups flour
2 tablespoons shortening
brown sugar
water

Steps:

Dissolve yeast in warm water.
Stir in 1 1/2 cup flour and let set about 15 minutes.
Add vanilla, almond flavoring, and baking powder.
Add margarine and anise seed.
Chop fruit with water in blender.
Add fruit and egg to yeast mixture.
Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).
Knead into a soft dough.
Place dough in greased bowl; cover; and let rise until doubled in size.
Punch down dough and shape into round rolls; place in greased baking pans.
Let rise.
(large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising).
Bake at 350 for 20 minutes, or until golden brown.
Brush with a mixture of brown sugar and a little water.
Serve warm with butter or margarine.
YUM!

BANANA NA BINJA (ARUBA)

Banana Na Binja (Aruba) image

This recipe is from week 14 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Aruba is my 14th stop. The Aruban word for "plantain" is "banana," so this dish is traditionally made with plantains. If you want to know a secret, though, I really prefer it with bananas instead.

Provided by GiddyUpGo

Categories Dessert

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

2 very ripe plantains
2 tablespoons butter
3 tablespoons dark brown sugar
2 tablespoons water
2 tablespoons port wine
1 dash cinnamon

Steps:

Peel the plantains and slice them in two lengthwise.
Mix the sugar, water, port and cinnamon together and set aside.
Melt the butter over medium heat and saute the plantains until they turn a golden color. Flip them over.
Pour the port mixture over the plantains and bring to a boil, then cook until the liquid reduces down to a syrup. Serve hot.

Nutrition Facts : Calories 422.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 116.1, Carbohydrate 79.5, Fiber 4.2, Sugar 48.1, Protein 2.5

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