Stuffed Cheese (Curaçaoan Keshi Yena)

Keshi yena, in English means “stuffed cheese". This national dish is traditionally made with chicken, vegetables, seasonings and raisins.

2 onions, sliced
1 clove garlic
1 green pepper, chopped
2-2½ lbs Edam cheese
2 lbs chicken, cooked, shredded
3 tomatoes, chopped and peeled
¼ cup olives, sliced
1 Tbsp. capers
1 Tbsp. parsley
¼ hot pepper, minced or hot sauce to taste
¼ cup raisins
¼ cup prunes or raisins, chopped
1 Tbsp. tomato paste
2 tsp. Worcestershire sauce
2 Tbsp. ketchup
2 Tbsp. mustard
sea salt
black pepper, freshly ground
2 Tbsp. butter
5 eggs, beaten

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a ¼-½" shell. The cheese should resemble a hollowed out pumpkin.

Sauté the remaining ingredients, except the eggs, in the butter; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon it 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" of water; set the cheese in the dish and bake for 1-1½ hours. The cheese will expand and flatten slightly but will keep its basic shape.

Serve piping hot, cut into wedges.

Leftovers are good reheated.