739. Easter in Curaçao (Part 1)

NO SWIMMING on Good Friday! Or you might turn into a fish…*

Soulful home-cooking on the ‘konfó’ (krioyo BBQ) seen all over the island! (Tutu, black-eyed pea mush, in the making)

Good Friday = Piská Hasá ku Funchi i Tutu! (but this plate needs a little sòus krioyo, don’t you think…?)

Piská Hasá (Fried Fish)

Ingredients:

1 lbs whole fish (red snapper or any kind of small fish, head still on)

4 limes

salt

black pepper

3 garlic cloves

vegetable oil for frying

Squeeze 4 limes over and inside fish. Sprinkle surface with sea salt and black pepper. Cover and place in fridge for about 15 minutes. Dry fish thoroughly with paper towels. Heat oil with 3 garlic cloves in a large frying pan (oil should be at least 1 cm / 0.4 inches deep). Fry fish. Fry for about 5 minutes on each side or until its flesh is brown and flakes easily. Set aside. Use 4 tablespoons of this oil to make Sòus Krioyo.**

Sòus Krioyo

Ingredients:

4 tbsp oil**

1 chopped onion

1 chopped tomato

1/2 chopped sweet green pepper

2 celery stalks, finely sliced

1 fish bouillon cube

1/4 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp complete seasoning

2 tsp soy sauce

2 tsp tomato paste

2 tsp natural vinegar

1/2 cup water

Sauté onion, tomato and green pepper in oil** until tender. Add celery, bouillon cube, garlic powder, cumin, complete seasoning and soy sauce. Stir well and cook 20 seconds on low heat. Add tomato paste, vinegar and water. Stir well and cook 1 minute. 

Funchi and Sous Krioyo

Serve with rice or Funchi and fried plantains and ENJOY!!!

*One of our Facebook fans noted: “Superstition, the biggest religion on the island!”

(it sure is!)