Local cuisine is distinctive and original, and it is widely compared with European; however, national traditions aren’t deprived of Creole flavor. An abundance of seafood and vegetable salads, excellent meat treats and exotic fruits would please even the most discerning gourmets. Local chefs prefer to cook most meat and fish dishes on barbecue or an open fire, which also gives culinary delights some special flavors. Barracuda, snapper and all kinds of shells are barbecued and served to the table with fruits of cactus. To many it may seem an exotic treat, whereas for locals it has become an everyday food. Entrees are widespread; they are served in every restaurant of national cuisine. Some soups are really reminiscent of classic European, and others have special components that aren’t common to European culinary traditions. Coconut milk and a special kind of bananas are main ingredients in many soups as they taste good with meat and fish dishes. A popular local snack is a pastechi pie. You can taste it not only in the national restaurant, but in open street cafes as well. Filling for pies is made from meat, fish, shrimp and special spices; the taste of pies is simply unique. Fans of meat dishes have to try cabrito stoba, lamb stew, which is usually served with vegetables. A popular dish is the kami stoba, the beef stew, and a true national food is hobi duchy, soup of pork, shrimp and cactus. As a garnish for meat and fish dishes guests of Curacao restaurants
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