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Antillas Holandesas

Funchi

Plato típico de las Antillas que se confecciona con harina de maíz, como especie de una tortilla
Giambo (Okra Soup)

Giambo (pronounced ghee-Yam-bo) is the traditional Antillean gumbo. A thick, hearty soup, it is a traditional dish of the Simadan festivities. The purèed okra gives it a slippery consistency.

1/2 lb. salted beef, 2 quarts of fresh water, 1 ham hock, 1-2 onions, a few sprigs of parsley, 1-2 carrots, 1 bay leaf, 1 celery stalk.
Soak overnight 1/2 lb. salted beef. Discard the water, and place the beef in a heavy kettle with 2 quarts of fresh water. Bring to a brisk boil. Reduce heat and simmer for about one and a half hours, or until the meat is tender. Place in the simmering kettle 1 lb. red snapper fillets. After a few minutes test the fish with the tines of a fork, and remove them from the broth when the meat flakes easily. Cut the fish into bite-sized pieces. Remove the beef from the broth, cube and set aside with the fish. Strain the broth and return it to the fire. Discard the ham hock and vegetables. To the simmering broth add 2 lbs. okra (washed and sliced), a few sprigs crushed yerba di hole (or fresh basil), 1/2 teaspoon black pepper. Simmer until the okra is tender. With a wire whisk, reduce the okra to a pure(accent)e. Return the cubed beef and red snapper pieces to the kettle. Heat thoroughly and adjust seasonings. Garnish giambo with 1/4 lb. cooked shrimp. Funchi is a must with this delicious soup.
Pastechis

The versatile pastechi is a plump, little pastry filled with spicy meat, shrimp or fish. It appears everywhere, around the clock: with coffee, tea or cocktails, at beach parties, or on the most formal buffet tables.

Rub with the juice of several limes 1 lb. chicken breasts and 1 lb. chicken thighs. Season the breast and thighs with salt and pepper, poultry seasoning and minced onion. Let stand for several hours, then arrange the pieces in a shallow baking dish. Brown the chicken under the broiler, then bake for one hour at 350 degrees, deboning and chopping it when cool. Dough: Sift and set aside 6 cups flour. Cream 3 heaping tablespoons butter, 3 heaping tablespoons shortening, 1 1/2 tablespoons salt and 2 small eggs. Add 2 cups of the flour to the shortening mixture. Add, a little at a time, 1 1/2 cups water. Continue adding flour two cups at a time until it is absorbed in the mixture. When the dough is pliable, knead it well. Roll the dough into a very thin sheet, then cut out circles about 3 inches in diameter. Place one tablespoon filling in the center of one pastry circle. Top it with a second circle. Lightly moisten edges and press the circles together. Fold or roll the edges over slightly and flute them as with pie crust. Fry the pastechis in deep, hot fat until golden brown. They may be prepared in advance and heated in the oven just before serving.