Keshi Yena: A Dish from Curaçao. A recipe for a mad but great dish!

 

Keshi Yena: a national dish from Curaçao.

I found this intriguing recipe in one of my Caribbean cook books, it hails from Curacao which is a Dutch island in the Caribbean. It would originate as a useful way to use up the outside of Edam or Gouda cheeses which are filled with a savoury mince or savoury chicken mixture. Apparently West Indian Empire slaves would use up kitchen scraps and this dish was born, keshi means 'cheese' in local patois.(Papiamento). The savoury mince is similar to Cuban Picadillo which is also great click here

This recipe and method worked really well and is very tasty, it would be a great dish to serve at a dinner party.

Ingredients:-
Mince
Onion
Pepper
Garlic
Chillies
Tom Puree
Toms
Sultanas
Carrot sliced thinly
Olives - halved

Also

Picked Gherkins - chopped
Capers 2 Tbls
1tsp Mustard
1tsp Tom Sauce
1tsp Washyersister sauce
Slices of Dutch Cheese (I used Emmental)

So make your mince mixture, fry finely chopped onions and mince till clear and browned, add chopped pepper, chilli to taste, stir for a bit then add tomato puree, fry another minute then add halved or chopped tomatoes then add some water and the rest of the ingredients. Simmer for half an hour. Keep it fairly dry.

Whilst that's simmering butter some ramekin dishes then line them with sliced cheese including the base. Then fill with the mice mixture and cover with a cheese lid.

Put the ramekins in a Pyrex dish or a bain marie filled half way up and put in an over for about 40 mins at 180. Take them out when cheese has browned, turn the ramekins over and serve with a salad. 

It's best not to tell your guests/victims what it is, as they work out how they have a pie made with cheese and containing savoury mince which is sweet, hot and sour... 

Like I say, keshi yena you're mad, but you're great.