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Keshi Yena (Stuffed Cheese)

Monday, 26 May 2008

Description

Numerous variations on this dish appear throughout the ABC islands, but this is the one most commonly served on Curaçao.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Chicken

Cooking Method

Simmer

Heat Level

Chile

Habanero

Meal/Course

Appetizer/Hors d'oeuvre

Serves

4 to 6

1 small Edam cheese
3 tomatoes, chopped and peeled
2 onions, sliced
1 clove garlic, minced
1 bell pepper, chopped
1/4 cup sliced olives
1 tablespoon capers
1 tablespoon parsley
½ habanero chile, seeds and stem removed, minced (or more to taste)
½ cup raisins
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
tablespoons ketchup
2 tablespoons mustard
2 pounds. shredded chicken or ground meat
½ cup vegetable oil
5 eggs
Salt and pepper to taste

Methods/steps

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.

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