Aruban Keshi Yena

SpiceBreeze

Aruba, Bonaire, and Curaçao—known as the ABC islands—are Dutch jewels nestled in the Caribbean Sea. A culinary highlight from Aruba and Curaçao is Keshi Yena, a dish with a rich history. Legend has it that slaves created this dish by stuffing the hollowed-out rind of Edam or Gouda cheese with assorted leftovers, turning scraps into a hearty meal.

Not a cheese lover? No problem! You can reduce or omit the cheese altogether. The flavorful filling also works beautifully as a sauce—with or without tomatoes—for pasta or pizza.

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Hands-on Time 30

Course Main Course

Cuisine Caribbean

Servings

Ingredients

1 lb ground meat*)
2 cups diced tomatoes from a can
1 green bell pepper chopped
18-24 oz cheese**) sliced
4-6 cups cooked rice
2 onions chopped
2 cloves garlic chopped
2 eggs
oil butter, salt

Keshi Yena Culinary Spice Kit

Black peppercorn, garlic, onion, chili pepper, oregano, sage

Instructions

(1) In a PAN, heat 2 tbsp of oil over medium heat.
Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
Stir-fry until the meat is crumbled and cooked.
(2) Add tomatoes and your choice of the recommended ingredients.
Add salt to taste. Mix well.
Cook over medium-low heat for 15 minutes.
Stir occasionally. Set aside.
(3) Preheat the OVEN to 350°F.
(4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
(5) In a BOWL, whisk the eggs.
Stir them into the sauce and pour all into the BAKING DISH.
Cover completely with cheese slices.
(6) Bake in the OVEN until the cheese is soft and golden brown.
Serve keshi yena with rice.
Optionally, add a fresh salad.
Enjoy!