Mangu

keshi-yena

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Keshi Yena is a traditional dish from the Caribbean islands of Aruba and Curaçao. It consists of a large round ball or wheel of cheese, usually Gouda or Edam, filled with spiced meat, usually chicken or beef, and baked until melted. The dish has roots in the region's colonial past, when slaves would fill the hollowed-out rinds of eaten cheese with scraps of food. Today, it is considered a national dish of both islands and is often served on special occasions.

edam cheese

vegetable oil

garlic

salt

raisins

mustard

gouda cheese

tomato ketchup

black pepper

egg

fresh parsley

onion

Recipe

Ingredients:

  • 1 large round Edam or Gouda cheese (2 lbs)

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 pound ground chicken

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon ground cumin

  • 1/2 cup raisins

  • 1/2 cup green olives, chopped

  • 2 tablespoons capers

  • 1/2 cup tomato ketchup

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons mustard

  • 2 eggs, beaten

  • 1/2 cup fresh parsley, chopped


Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Cut the top off the cheese and scoop out the inside, leaving a shell about 1/2 inch thick. Set the cheese shell and the scooped-out cheese aside.

  3. In a large skillet, heat the oil over medium heat. Add the onion, bell peppers, and garlic and sauté until softened.

  4. Add the ground chicken, salt, pepper, and cumin to the skillet and cook until the chicken is browned and cooked through.

  5. Stir in the raisins, olives, capers, ketchup, Worcestershire sauce, and mustard.

  6. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.

  7. Remove the skillet from the heat and stir in the beaten eggs, parsley, and the scooped-out cheese.

  8. Spoon the chicken mixture into the cheese shell, pressing down to compact it.

  9. Replace the cheese top and place the filled cheese in a baking dish.

  10. Bake for 30 minutes, or until the cheese is soft and slightly golden.

  11. Let the Keshi Yena rest for a few minutes before serving. Cut into wedges and serve hot.