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6 foods match this view. Search local names, narrow the map, or follow a category.
Aruba
Carni Stoba
Carni stoba; a classic Aruban beef stew; beef slow-cooked with potatoes, carrots, onions, garlic, and chili peppers in a tomato-based gravy; a staple of Aruban cuisine; served with funchi or pan bati; requires 2-3 hours of braising; a hearty, comforting dish; a feature of everyday Aruban meals.
Aruba
Galina Stoba
Galina stoba; a traditional Aruban chicken stew; chicken slow-cooked with potatoes, onions, garlic, tomatoes, and spices; a staple of Aruban cuisine; served with white rice and beans (arroz moro) or funchi; a hearty, comforting dish; a feature of everyday Aruban meals
Aruba
Calco Stoba
Calco stoba; a traditional Aruban conch stew; conch meat simmered with onions, green peppers, tomatoes, hot peppers, and white-wine vinegar stock; conch is a shellfish like an oyster with firm, white meat; a popular local seafood dish; a staple of Aruban cuisine; a feature of coastal dining.
Aruba
Concomber Stoba
Concomber stoba; one of the healthiest dishes of Aruban Creole cuisine; small spiny cucumbers with goat meat, salted beef, onions, garlic, and hot peppers; a very traditional Aruban dish; a feature of local restaurants; a staple of traditional meals
Aruba
Keri Keri
Keri keri; a traditional Aruban fish stew; originally made with shark meat, now any firm white fish; leftover or flaked stew fish combined with green pepper, tomato, celery, onion, basil, and achiote (annatto); served with rice; a delicacy of Aruban cuisine; a resourceful dish using leftover catch; prepared in 30-40 minutes.
Aruba
Cabrito Stoba
Cabrito stoba; a traditional Aruban goat stew; goat meat slow-cooked with potatoes, onions, garlic, tomatoes, green peppers, nutmeg, and hot peppers; served at celebrations; accompanied by funchi or pan bati; goat thrives in Aruba's rocky terrain; a staple of traditional stoba cuisine; requires 3-4 hours of cooking.