Curaçao Cuisine

Curaçao's local cuisine, known as Krioyo, is a hearty, flavourful melting-pot reflecting the island's African, Dutch, Latin American, Portuguese and Caribbean heritage. A signature dish is keshi yena, a comforting baked ball or casserole of spiced meat wrapped in or topped with cheese, a legacy of thrifty use of leftover Dutch cheese rinds. Everyday favourites include stobá, rich stews of goat, beef or fish, fresh seafood, and the staple funchi, a cornmeal polenta, and tutu, alongside plantain and beans. The island is also, of course, the home of the famous bright-blue Curaçao liqueur, made from the peel of a local bitter orange.

What you actually see

• Keshi yena - the baked spiced meat with cheese.
• Stobá - the hearty goat, beef or fish stews.
• Funchi and tutu - the cornmeal staples.
• Blue Curaçao - the famous local orange-peel liqueur.

When to go

Year-round; the lively floating market in Willemstad, where boats from Venezuela sell fresh produce and fish, and simple local eateries and the old market hall are the places to try Krioyo cooking, while a distillery tour reveals the story of the famous blue liqueur. Local food is best sought at humble spots away from the tourist-focused restaurants.

Honest expectations

Curaçao's authentic Krioyo food is hearty, home-style stew-and-cornmeal cooking rather than a refined or varied cuisine, and much tourist dining leans toward international menus, so seeking out local eateries and the market is key to tasting the real thing; the famous blue Curaçao is more novelty than fine spirit. As a hearty, characterful fusion reflecting the island's diverse heritage, though, from keshi yena to fresh fish and funchi, Krioyo cooking is a satisfying and authentic taste of the ABC islands.

Nearby

The Willemstad floating market and old market hall are the places to eat.