Entree: Aruba – Funchi (Firm cornmeal polenta formed or sliced and often served boiled or fried as a staple starch)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Additional 1 hr

Total 2 hrs 50 min

Ingredients

- 2 cups (480 ml) yellow cornmeal
- 4 cups (960 ml) water
- 1 tsp (5 g) salt
- 2 tbsp (28 g) butter
- 1/2 cup (120 ml) whole milk or coconut milk (optional for creaminess)
- 1.5 lb (680 g) beef chuck, cut into 1–1.5 inch (2–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) white vinegar or 1 tbsp (15 ml) Worcestershire sauce (for depth)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Prepare the stoba (Aruban beef stew): heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Brown 1.5 lb (680 g) beef chuck cubes in batches; remove and set aside. In the same pot sauté 1 large chopped onion approx. 8 oz (225 g), 3 cloves minced garlic approx. 9 g and 1 chopped green bell pepper approx. 6 oz (170 g) until softened, about 5 minutes.
2. Return the beef to the pot, add 2 tbsp (30 ml) tomato paste, 2 chopped tomatoes approx. 10 oz (280 g), 1 cup (240 ml) beef stock, 2 bay leaves, 1 tsp (5 g) dried oregano, 1 tsp (5 g) ground black pepper and 1 tsp (5 g) salt. Bring to a simmer, then cover and cook gently until beef is tender, about 1 to 1¼ hours. Stir in 1 tbsp (15 ml) vinegar or Worcestershire sauce and adjust seasoning.
3. Make the funchi: bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil in a heavy saucepan. Gradually whisk in 2 cups (480 ml) cornmeal to prevent lumps, reduce heat to low and cook, stirring frequently, until very thick and the cornmeal is tender, about 15–20 minutes.
4. Finish and shape funchi: stir in 2 tbsp (28 g) butter and 1/2 cup (120 ml) milk or coconut milk if using for extra richness. For soft funchi, serve immediately spooned alongside the stoba. For fried funchi, transfer to a lightly oiled loaf pan or sheet, press smooth and cool until firm (about 1 hour), slice and pan-fry in a little oil until golden on both sides.
5. Serve: plate warm funchi (soft or sliced and fried) with generous ladles of beef stoba. Garnish with 2 tbsp (8 g) chopped fresh parsley.