…And then you have the topic we, the true-bred antiyano’s, know most of everything about: the food. Now, I’m going to say right off the bat that I’m not the biggest lover of karkó, piska ku funchi or karni stobá, but at least I know exactly what the ingredients of each dish are.
Here, even though it’s delicious, everything comes in ready-to-cook packages. “Just add milk and bacon, kids!” and you’ll have yourself a spaghetti carbonara fit for a king (builds you like one too). But this demolishes the need for experimentation. I mean, give me a cup of Badia’s All Seasoning (or anything of Badia, really) and I’ll make you 3 different meals that will all equal yummy-in-your-tummy. And this, my lovely people, is exactly why all Curaçaoeans (I’m afraid the term “Antillean” is no longer applicable) in the Netherlands own at least 2 cooking ingredients shipped over from Curaçao. I, for one, own like 5. I mean if I can’t have my mother’s cooking- I at least want to have the means to attempt (and fail 99% of the time) to cook like her.
Now, let’s look at the guilty pleasures. The first thing I demanded to see in my mother’s hands the second I walked out of Hato last Summer: saté ku batata (saté with potatoes) from my favorite Chinese restaurant in town. Oh my word. Best. Thing. Ever. It is possible to get your hands on it in Rotterdam, Groningen and The Hague, but as weird as it sounds, it tastes completely different. Maybe it’s the weather.
Another thing the Netherlands are severely lacking are food joints that stay open ‘till after 2 am (‘cause everyone knows that’s when the severe hunger pangs start hitting after a night out). Best you can do here is scout around for an open-‘till-late shop (of which 95% close at 1 am). On Curaçao, however, we even have options:
“What are you in the mood for?”
“Some cheesy fries! And maybe a milkshake! OR! OR ! Maybe cheesy fries IN the milkshake!” (you get the gist of conversations happening at 3 am)
Where do we go? Say it with me: Denny’s!
But then you get this:
“Yeah, but I would prefer to not blow my entire per diem on one meal that always makes me feel like I’m approaching death afterwards.”
So where do we go then? The truk’i pan! From the Griller to Naoki’s – there’s one guaranteed to be open- ready to provide you with a healthy dose of fat and deliciousness at most hours of the night.
BUT! The Netherlands does have the tendency to make everything as healthy, grainy and fat-free as possible. The fact that there are no restaurants open after a certain time also means that you’ll save as much money as calories (I’m a woman, shoot me).
So where do we stand? Unhealthy, heavenly food against health-conscious and yummy fast meals. I’m sorry, Holland, it’s still no competition:
The Netherlands: 0