Let’s go back to the Caribbean now! Aruba, as part of the Kingdom of the Netherlands, had (I suppose!) some influences from mainland Netherlands, perhaps this is why this dish is a bit different than Anguila and Antigua than I presented before (even Barbados – SPOILER!!! that I am going to present at a later stage!)
Ingredients
- Cheese shell (easy version): 350–450 g sliced Gouda or Edam (mild, good melting cheese)
- Filling: 500 g minced chicken/beef/pork (or shredded cooked chicken)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 2 tbsp tomato purée
- 2 tomatoes, chopped (or 150 g canned crushed tomatoes)
- 2 tbsp raisins (optional but traditional-ish sweet note)
- 8–10 green olives, chopped (optional)
- 1 tbsp capers (optional)
- 1 tsp paprika
- 1/2 tsp cumin
- Salt + black pepper
- 2 tbsp oil
- 2 eggs, lightly beaten (to bind; optional but helpful)
- Optional: breadcrumbs (1–2 tbsp) if filling is wet
Steps
- Heat oven: 180°C. Line a small loaf tin or oven dish with baking paper.
- Cook filling: Sauté onion + pepper in oil 5 min; add garlic 30 sec. Add mince and cook until no longer pink.
- Stir in tomato purée, tomatoes, paprika, cumin, salt and pepper. Simmer 5–8 min until thick (not watery).
- Add raisins/olives/capers if using. Cool slightly, then mix in beaten eggs (and breadcrumbs if needed).
- Build the ‘cheese shell’: Layer cheese slices in the dish so they cover the base and climb up the sides, overlapping well. Leave some for the top.
- Fill & close: Add the filling. Fold over the cheese edges and cover with remaining cheese slices.
- Bake: 20–30 min until melted and lightly golden. Rest 10 min before slicing
Serve
- With rice, salad, or fried plantain
- A little hot sauce on the side works beautifully
Notes
Traditional Keshi Yena is often made in a whole cheese shell; this is the practical home version. If you prefer, use leftover roast chicken instead of mince
Lambros' kitchen travellog 