Mélange Travel & Lifestyle Magazine APRIL 2019 | Page 76

Aruba’s
Sopi Weso Blanco
This soup was traditionally made for the men who worked in the cunucus and required energy
to get through their day. It is still made in homes and restaurants on the island today.
* Arubans say it is the perfect soup to get rid of a hangover (wayaba)
Aruba is a foodie paradise with world-class
restaurants and local eateries, both providing a
range of food choices.
INGREDIENTS DIRECTIONS
basil Wash the meat or beef with lime and vinegar.
In a pot with 8 cups of water, bring the meat
1 cube beef stock with bones to a boil with the beef stock. While
2 lbs of beef ribs (or any meat with bones) boiling the bones, they will expose the fat. Use
a large spoon to remove the fat from the pot.
1 large onion chopped
1/2 tsp of mashed garlic After 1 hour and 30 minutes lower to medium
heat and add onions, garlic and squash. Let it
2 large carrots simmer for 30 minutes then add the cassava,
1 cup of gem squash cut in small cubes carrots and potatoes. Adjust salt to taste.
When these are starting to become tender,
1 cup of cassava chopped in small cubes add the chopped basil and let it simmer for 10
more minutes.
1 lb potatoes cut in small cubes
8 cups of water
It’s ready to be served.
Recipe Source
www.wisitaruba.com
CLICK HERE to read about the Aruba Gastromic
Association’s Dine Around Plan.