Krioyo sauce (sometimes written as sous Krioyo) is a delicious Antillean sauce. This sauce is very versatile and can actually be eaten with almost any dish. It is the ideal 'friend' of fried meat without gravy.
With a portion of rice, you can make a complete meal with this sauce. The Krioyo sauce is also the perfect way to get kids (unnoticed) to eat a fair amount of vegetables!
What's in a name?
As you have read, we also use the name 'krioyo' for our website and our first cookbook. But what exactly does it mean? Krioyo is the Papiamentu translation of the word “Creole”. This refers to the traditional cuisine of the Netherlands Antilles, in which you can taste different influences. It is a mixture of African, Spanish, Dutch and American. So is this sauce!
You can eat the krioyo sauce with almost any kind of meat. It is also delicious with both rice and us traditional cornmeal dish, “funchi”.
- 2 tbsp sunflower oil
- 50 gr butter
- 2 onions, chopped
- 2 cloves of garlic, pressed
- 1 red pepper, diced
- 1 green pepper, cubed
- 2 tomatoes, cubed
- 70 gr / 1 can of tomato paste
- 2 tbsp ketchup
- 1 tbsp dark soy sauce or sweet soy sauce
- ½ stock cube
- salt and pepper to taste
- ½ Madame Jeanette pepper
Preparation of krioyo sauce
First, heat the oil together with the butter in a deep frying pan and fry the pieces of onion, garlic and bell pepper cubes with a little salt over low heat. (The salt is needed for the vegetables to lose their water)
After 5 minutes add the tomato cubes and let it cook for a while. Then cut the Madame Jeanette pepper (without seeds and of course to taste!) Into small pieces and add them to the sauce as well.
Then dissolve the stock cube in a small glass of hot water and add it. Finally add the other ingredients. The sauce may now reduce for about 5 minutes and is then ready for use.
Tip: For those who do not like pieces, the sauce can be mashed with an immersion blender or blender.
Tips for preparation
When preparing krioyo sauce, you should pay special attention to the preparation: cutting the vegetables! The smaller you cut the pieces, the faster they will cook and the more even in flavor and softer the sauce will be.
Have you made too much sauce? You can freeze the krioyo sauce just fine! Use a (ziplock) bag or sealed plastic box and place the sauce in the freezer. The sauce will remain good for at least 6 months.
You can of course also cool: the sauce stays in the fridge for 72 hours (3 days). To heat the sauce, use a pan or the microwave.
Krioyo sauce recipe
You can find the recipe for this delicious Antillean krioyo sauce in our new cookbook 'the complete Antillean kitchen'.
In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course.
Do you want more information about the book? Then click on the image below.
alternative spelling: sous kriyoyo / kriyoyo sauce
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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