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.
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.
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
Where Arepa di Pampuna sits in the Curaçaoan flavor cloud
Ingredients
Serves 5How it's made
8 steps · 30 min active + 10 min waiting
- 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.
Watch outAim for a thick batter that drops slowly off the spoon — too runny and the fritters spread flat instead of staying puffy and cake-like.
- 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.
Watch outWait for deep golden and a set center before flipping — the middle stays gummy if you rush it off the heat.
- 72 min
Drain briefly and dust with sugar.
- 81 min
Serve warm for breakfast or as a snack.
