Aruban Placabord

The Aruban Placabord embodies the rich culinary heritage of Aruba, a beautiful island nestled in the deep blue of the Caribbean Sea. This dish, traditionally enjoyed at family gatherings, is renowned for its rustic charm and the tender, juicy flavors that captivate the senses. Its history dates back to when indigenous people began using available island resources to prepare hearty meals. Over time, the recipe has evolved, blending influences from Dutch, African, and Latin American cuisines, but its heart remains firmly rooted in Aruban tradition.

Ingredients

• Cornmeal
• Pork
• Onion
• Red Pepper
• Garlic
• Black Beans
• Plantains
• Tomatoes
• Chicken Broth
• Cumin
• Coriander
• Olive Oil
• Salt
• Pepper
• Lime

Preparation

Begin by preparing the primary ingredients for the Placabord. Dice the onion and red pepper finely. Mince the garlic cloves and chop the tomatoes into small cubes. Peel and slice the plantains into rounds about 1/4 inch thick. Rinse the black beans and set aside for cooking later. Cut the pork into bite-sized pieces to ensure it cooks evenly.

Preparing the Cornmeal

In a large pot, bring the chicken broth to a boil and slowly whisk in the cornmeal. Stir continuously to prevent any lumps from forming. Reduce the heat to low and allow the mixture to simmer, stirring occasionally until it thickens.

Cooking Process

Cooking the Pork

Begin by heating olive oil in a large skillet over medium heat. Add the diced onion, red pepper, and minced garlic to the pan, sautéing until the vegetables are soft and fragrant. Add the pork to the skillet and brown the meat on all sides. Season with salt, pepper, cumin, and coriander.

Simmering the Placabord

Add the chopped tomatoes and previously rinsed black beans into the skillet. Pour in a bit more chicken broth to keep the ingredients moist. Cover and let the mixture simmer for about 30 minutes, checking occasionally to stir and prevent sticking. Link a cooking timer for precise timing.

Frying the Plantains

In another pan, heat a little olive oil. Add the plantains and fry until both sides are golden brown. Remove them from the pan and let them drain on paper towels to remove excess oil.

Final Assembly and Serving

Once everything is cooked, it’s time to bring together all the elements of the Aruban Placabord. Spoon the cornmeal mixture onto a plate. Top it with a generous portion of the simmered pork and black beans mixture. Arrange the fried plantains over it, giving the dish a beautiful presentation.

Garnishing and Enjoyment

Finish the dish with a squeeze of fresh lime juice over the top for a hint of acidity that complements the rich flavors. The dish can be enjoyed with a side of fresh salad or crusty bread to soak up any leftover sauce. Share this meal with family and friends, as it is not just a dining experience but a gateway to Aruban culture and hospitality.

This hearty meal tells a story of heritage and will certainly be a conversation starter at any dining table.