Lifespan of a Chennette

Almost 2 years ago, I wrote about my visit to Curaçao, the lovely island in the Caribbean Sea that is part of the Netherlands Antilles. Back when I would post about my travels more regularly. Or just post more regularly…
Anyway, one of the things that had really interested me from my visit was the plate of traditional sweets I received, as it was a reminder that even if names were different, and languages, the people and food of the Caribbean do share so much!

Of course, back then, I really didn’t know for sure the names of what I had eaten! But thanks to Flickr, and a helpful comment* from a Curaçao flickrite, I can now inform my readers. Starting from the pastry at the front left and moving clockwise -

• Tèrt (cupe cake), a small crusty bottom filled with prunes. (recipe in papiamentu)
• Kokada (the dark brown one), grated coconut in brown sugar glaze (this is the one that tasted like tulum)
• Tentalaria (the white one), ground cashews in a sugar cream (the one that reminded me somewhat of peyra)
• Panseiku (peanuts chunks), praline of toasted peanuts, in a brown-sugar brittle (we all have nutcakes!)
• Ko’i Lechi (bar) meaning literally milk thing, caramel bar (fudge!, the Trini kind, hard and sugary)

Another view of the plate.

Hope you enjoyed the revisit to Curaçao…or at least the sweets of Curaçao!

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* yes, yes, this comment was from a year ago, but it’s about time I blogged it! And make my goal of 2 posts in July.