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Antillas Holandesas

Sòpi di Binja

This wine soup is an Antillean favorite.

In a large saucepan, bring 6 cups of water to a rapid boil and add 30 prunes and one or two cinnamon sticks. Reduce the heat and simmer prunes until soft. Remove the saucepan from the fire and permit it to cool. Discard the cinnamon sticks and remove the prunes from the liquid, setting them aside for later use. Stir into the cooled liquid 1/2 cup cornstarch, mixed with enough water to make a smooth paste. Return the saucepan to a low flame, and stir the liquid until it thickens. Add 2 one-fifth bottles dry red wine and 3/4 cup sugar and bring to a boil. Stir until the sugar is dissolved. The soup should have body and a smooth consistency. If it is too thick, add water a little at a time. Add the prunes just before serving.
Sòpi di Yuwana, or Iguana Soup

Small boys in the countryside, or kunuku snare yuwana, or iguana, and offer them for sale along the roadsides. Choose a plump one for this delicacy, which tastes a bit like rabbit and a little like chicken.

Clean, skin, and cut into serving pieces one iguana. Place in a heavy kettle: 1 & 1/2 quarts water, 2 chicken bouillon cubes, 1 clove garlic, 1 leek, 1 tomato (coarsely chopped), 1 onion (studded with 3 cloves), 1 green pepper (quartered), 1/4 of a small cabbage.
Bring to a boil, reduce heat and simmer for thirty minutes. Ad the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain the broth, discarding the vegetables. Bone the iguana and set the meat aside. Return the broth to the fire and add 1 teaspoon cumin (or to taste), a dash of nutmeg, salt and pepper, and a few ounces of vermicelli. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with funchi.
Stoba

Plato que frecuentemente adorna la mesa de los habitantes de Curaçao.

Ragú de cabra, Comino, Alcaparras, Aceitunas, Pepino, Limón.
Ragú de cabra sazonado con comino, alcaparras y aceitunas; cocido con pepinos y limón.