Keshi Yena, Funchi and Friends: A First-Timer's Guide to Curaçao Food

Curaçao's cuisine is a delicious collision of Dutch, African, Spanish, and Caribbean influences. Skip the international resort menus for a meal at a snèk (a casual local eatery) and order like an islander.

Keshi yena

The island's signature dish: a shell of Edam or Gouda cheese stuffed with spiced meat, raisins, olives, and capers, then baked until molten. It's a edible souvenir of the Dutch trade era.

Funchi and tutu

Funchi is a firm cornmeal side, often pan-fried into golden squares. Tutu adds black-eyed peas and sugar for a sweet-savoury twist. Both soak up stew beautifully.

Stoba

A hearty Creole stew, most traditionally made with goat (kabritu) but also beef or chicken, simmered slow with island spices.

Pastechi for breakfast

These deep-fried turnovers stuffed with cheese, tuna, or meat are the island's favourite morning grab-and-go. Find them at any bakery before 9am, hot from the fryer.

Pair it all with a cold Amstel Bright or a tamarind juice and you've eaten Curaçao properly.