Where it comes from
Arepa di pampuna are Curaçao's sweet pumpkin fritters — quite distinct from the savoury Venezuelan arepa across the water — griddled golden and eaten warm. Spiced and a little sweet, they are a favourite island breakfast.
On the plate
Bite an arepa di pampuna and it is soft, golden, and gently sweet, fragrant with cinnamon and anise, the grated pumpkin keeping it moist. Bite: tender and cake-like, mildly sweet, the pumpkin earthy-sweet and the spices warming, a dusting of sugar on top. A comforting island breakfast pancake, eaten warm with coffee.
How it works
Grated pumpkin adds moisture and natural sweetness to the batter, keeping the fritters soft; baking powder lightens them and the cinnamon-anise spicing is the island signature. Pan-frying small spoonfuls cooks them through to a tender, cake-like crumb.
Variations
With raisins. With more spice. Sweeter. Deep-fried (puffier). With a banana version. With a syrup drizzle.
On the Palate
Ingredients
Serves 5How it's made
8 steps · Show ↓30 min active · 10 min waiting
How it's made
8 steps · Show ↓- 112 min
Grate 300 g pumpkin and lightly steam or microwave until soft; cool and mash.
- 24 min
Mix the pumpkin with 150 g flour, 2 tbsp sugar, 1 tsp baking powder, cinnamon, and a pinch of anise.
- 33 min
Beat in 1 egg and a little milk to a thick, droppable batter.
- 44 min
Heat a lightly oiled pan over medium heat.
- 53 min
Drop spoonfuls of batter and flatten into small pancakes.
- 66 min
Fry 2-3 min per side until golden and set.
- 72 min
Drain briefly and dust with sugar.
- 81 min
Serve warm for breakfast or as a snack.
