Curaçao is an island in the southern Caribbean Sea, off the Venezuelan coast, that forms part of the Dutch Caribbean. The Country of Curaçao (Dutch: Land Curaçao; Papiamento: Pais Kòrsou), which includes the main island and the small, uninhabited island of Klein Curaçao (“Little Curaçao”), is a constituent country of the Kingdom of the Netherlands. It has a population of over 150,000 on an area of 444 km2 (171 sq mi) and its capital is Willemstad. Prior to 10 October 2010, when the Netherlands Antilles was dissolved, Curaçao was administered as the Island Territory of Curaçao (Dutch: Eilandgebied Curaçao, Papiamentu: Teritorio Insular di Kòrsou), one of five island territories of the former Netherlands Antilles.
The historic centre of Willemstad consists of four quarters: the Punda and Otrobanda, which are separated by the Sint Anna Bay, an inlet that leads into the large natural harbour called the Schottegat, as well as the Scharloo and Pietermaai Smal quarters, which are across from each other on the smaller Waaigat harbour. Many Dutch colonists grew affluent from the slave trade, and the city built impressive colonial buildings. Curaçao architecture blends Dutch and Spanish colonial styles. The wide range of historic buildings in and around Willemstad has resulted in the capital being designated as a UNESCO World Heritage Site. Landhouses (former plantation estates) and West African style kas di pal’i maishi (former slave dwellings) are scattered all over the island. Some have been restored and can be visited.
While tourism plays a major role in Curaçao’s economy, it is less reliant on tourism than other Caribbean countries. Most tourists originate from the Eastern United States, South America and the Netherlands. It currently leads the Caribbean in cruise tourism growth with 610,186 cruise passengers in 2013, a 41.4% increase over the prior year. Hato International Airport received 1,772,501 passengers in 2013 and recently announced capital investments totaling US$48 million aimed at transforming the airport into a regional hub by 2018. The island’s insular shelf has a sharp drop-off known as the “Blue Edge.” Scuba diving tourists often visit for this vista. Coral reefs for snorkeling and scuba diving can be reached without a boat. The southern coast has calm waters as well as many small beaches, such as Jan Thiel and Cas Abou. The coastline of Curaçao features numerous bays and inlets which serve as popular mooring locations for boats.
Local food is called Krioyo (pronounced the same as criollo, the Spanish word for “Creole”) and boasts a blend of flavours and techniques best compared to Caribbean cuisine and Latin American cuisine. Dishes common in Curaçao are found in Aruba and Bonaire as well. Popular dishes include: stobá (a stew made with various ingredients such as papaya, beef or goat), Guiambo (soup made from okra and seafood), kadushi (cactus soup), sopi mondongo (intestine soup), funchi (cornmeal paste similar to fufu, ugali and polenta) and a lot of fish and other seafood. The ubiquitous side dish is fried plantain. Local bread rolls are made according to a Portuguese recipe. All around the island, there are snèk’s which serve local dishes as well as alcoholic drinks in a manner akin to the English public house. The ubiquitous breakfast dish is pastechi: fried pastry with fillings of cheese, tuna, ham, or ground meat. Around the holiday season special dishes are consumed, such as the hallaca and pekelé, made out of salt cod. At weddings and other special occasions a variety of kos dushi are served: kokada (coconut sweets), ko’i lechi (condensed milk and sugar sweet) and tentalaria (peanut sweets). The Curaçao liqueur was developed here, when a local experimented with the rinds of the local citrus fruit known as laraha. Surinamese, Chinese, Indonesian, Indian and Dutch culinary influences also abound. The island also has a number of Chinese restaurants that serve mainly Indonesian dishes such as satay, nasi goreng and lumpia (which are all Indonesian names for the dishes). Dutch specialties such as croquettes and oliebollen are widely served in homes and restaurants.
