Keshi Yena (Stuffed Cheese)
Monday, 26 May 2008
DescriptionNumerous variations on this dish appear throughout the ABC islands, but this is the one most commonly served on Curaçao.
At a glance
4 to 6
Slice the top of the cheese and preserve. Gently scoop out the inside, leaving a 1/4 to ½ inch shell. The cheese should resemble a hollowed out pumpkin.
In a large skillet, saute the vegetables, seasonings and meat in the vegetable oil; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon into the cheese shell, replace the top and spread remaining beaten egg on top to seal. Grease a shallow baking dish and fill it with about 1 inch of water. Set the cheese in the dish and bake for 1 to 1 ½ hours at 350 degrees F. The cheese will expand and flatten slightly but keep its basic shape. Serve hot, cut into wedges.