Cala food is a traditional Aruban dish that is made with cornmeal, salt, and water. The mixture is then shaped into small cakes and fried until crispy. Cala food is often served as a side dish or snack, and it pairs well with a variety of other Aruban dishes, such as stews and soups.Cala food is a beloved dish in Aruba and is often enjoyed as a snack or side dish. It has a crispy texture on the outside and a soft and fluffy texture on the inside. The salt in the mixture gives it a savory flavor, while the cornmeal provides a slightly sweet taste. Cala food is often served alongside other Aruban dishes such as fish stews, meat stews, or vegetable soups. It can also be enjoyed on its own as a quick and easy snack.

As for the nutrition facts, Cala food is relatively low in calories, fat, and carbohydrates. It's also gluten-free and vegan-friendly, making it a great option for those with dietary restrictions. However, it's important to keep in mind that the nutrition facts may vary based on the cooking method and any additional ingredients added to the mixture.

To make Cala food, you will need the following

ingredients:

1- 1 cup of cornmeal

2- 1 teaspoon of salt

3- 1 cup of water

4- Vegetable oil for frying

Method:

1- In a large mixing bowl, combine the cornmeal and salt.

2- Add the water to the mixture and stir until well combined. The mixture should be smooth and slightly thick.

3- Heat the vegetable oil in a frying pan over medium heat.

4- Use a spoon to scoop out the mixture and shape it into small cakes.

5- Place the cakes into the frying pan and fry until crispy and golden brown on both sides.

6- Remove the Cala food from the frying pan and place it onto a paper towel-lined plate to remove excess oil.

7- Serve the Cala food warm and enjoy!

Note:

1- You can add other ingredients to the mixture, such as diced onions or herbs, to add more flavor to the Cala food.

2- Be careful when frying the Cala food as the oil can be very hot.

3- Cala food can also be baked instead of fried for a healthier option.

Nutrition Facts:

Here are the approximate nutritional values for each ingredient used in making Cala food:

1 cup of cornmeal:

• Calories: Approximately 600
• Carbohydrates: Approximately 126 grams
• Protein: Approximately 16 grams
• Fat: Approximately 6 grams
• Sodium: Approximately 0 milligrams

benefits:

• Rich in fiber, which aids digestion and helps maintain bowel health.
• Contains iron, essential for the formation of red blood cells and oxygen transport in the body.
• Good source of antioxidants, such as carotenoids and ferulic acid, which help protect the body from oxidative stress.

1 teaspoon of salt:

• Calories: Approximately 0 (Salt is very low in calories)
• Carbohydrates: Approximately 0 grams
• Protein: Approximately 0 grams
• Fat: Approximately 0 grams
• Sodium: Approximately 2,300 milligrams (Salt is high in sodium)

benefits:

• Essential for maintaining proper fluid balance in the body.
• Helps regulate muscle and nerve function.
• Enhances the flavor of food and can help increase saliva production, aiding digestion.

1 cup of water:

• Calories: 0 (Water does not provide significant calories)
• Carbohydrates: 0 grams
• Protein: 0 grams
• Fat: 0 grams
• Sodium: 0 milligrams

benefits:

• Essential for hydration and maintaining bodily functions.
• Helps regulate body temperature.
• Aids in digestion and nutrient absorption.

Vegetable oil for frying (amount used will vary):

• Calories: Approximately 120 calories per tablespoon
• Carbohydrates: 0 grams
• Protein: 0 grams
• Fat: Approximately 14 grams per tablespoon
• Sodium: 0 milligrams

benefits:

• Source of healthy fats, such as monounsaturated and polyunsaturated fats, which are beneficial for heart health.
• Contains vitamin E, an antioxidant that helps protect cells from damage.
• Can help improve cholesterol levels when used in place of saturated fats.

Please note that these values are approximate and can vary based on the specific brand and type of ingredients used. Additionally, the nutritional values for frying can change based on the amount of oil absorbed during cooking.