Keshi yena ('stuffed cheese') was born from thrift — the Dutch-trade cheese rinds, scraped near-empty, filled with spiced meat and baked. The signature dish of Aruba and Curaçao.
Cut a wedge of keshi yena and the melted Edam case stretches around a savory-sweet filling of shredded chicken, raisins, olives, and capers. Bite: the cheese is mild, gooey, and slightly salty, the filling deeply savory with sweet bursts of raisin and prune and sharp briny capers — the Dutch-Iberian-Caribbean fusion in one bite. A thrifty masterpiece, the pride of the ABC islands.
Soaking the cheese shell softens it so it melts into a tender case rather than a hard rind; the sweet-salty-sharp filling (raisins, olives, capers, prunes) is the Iberian-via-Dutch hallmark. Baking melts the cheese around the bound filling so it turns out as a sliceable dome.
Variations
With beef or fish filling. With sliced Gouda layered (no whole shell). Individual ramekins. Spicier. With more piccalilli. With shrimp.
On the Palate
Where Keshi Yena sits in the Aruban flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 40 min active · 50 min waiting
- 112 min
Slice the top off a whole Edam (or Gouda) and hollow it, leaving a 1-cm cheese shell; slice the scooped cheese.
- 230 min
Soak the shell and lid in cold water 30 min to soften.
- 36 min
Fry 1 chopped onion, garlic, and sweet pepper; add 2 chopped tomatoes.
- 46 min
Add 400 g cooked shredded chicken, raisins, sliced olives, capers, a chopped prune, and a little piccalilli.
- 54 min
Cook the filling down thick; season and bind with a beaten egg.
- 65 min
Line a bowl with the cheese shell, pack in the filling, top with cheese slices and the lid.
- 735 min
Bake at 180°C for 35 min until the cheese melts and the top is golden.
- 84 min
Turn out and serve in wedges with funchi or rice.
