The complete directory
11 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.
Bonaire
Stoba di Baka
Beef stew with an Antillean twist; made with beef cubes, vegetables, and spices in a hearty sauce; often served with rice or tutu (funchi with black beans and brown sugar)
Bonaire
Stoba di Boonchi Wowo Pretu
A vegan stew made with black-eyed peas (zwarte oogbonen), onions, celery, garlic, tomatoes, cumin, coriander, paprika, cinnamon, and basil; served with rice and crispy bread cubes; a traditional Bonairean dish
Bonaire
Stoba di Kabritu
Bonaire's national dish and food; slow-cooked goat meat simmered for hours with onions, tomatoes, bell peppers, local herbs (yerba di hole, oregano, thyme), lime juice, and spices; meat falls off the bone with rich savory flavor; traditionally served with funchi and bana hasa
Bonaire
Karko Stobá
A traditional Bonairean stew made with conch (karko), vegetables, and spices; conch is tenderized before cooking
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
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Keri keri; a traditional Aruban fish stew; originally made with shark meat, now any firm white fish; leftover or flaked stew fish combined with green pepper, tomato, celery, onion, basil, and achiote (annatto); served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.
Curaçao
Yuana Stobá
Yuana stoba is a Curaçaoan iguana stew with tomato, onion, lime, sweet pepper, and bay leaf; include it only where current wildlife rules permit a lawful, locally available preparation.
Curaçao
Papaya Stobá
Papaya stoba; a Curaçaoan stew with unripe papaya simmered with beef or pork; a striking blend of sweet and savory; the simple fruit transformed into a savory comfort infused with local herbs and spices; a traditional island dish; a distinctive preparation of green papaya; a local specialty.