Keshi Yena (Curaçao)

1. Das Hackfleisch anbraten. Die Gemüse in einer anderen Pfanne anbraten und dann das Hackfleisch zugeben. Alle Gewürze zufügen.

2. In einer kleinen Schüssel die Eier verquirlen und dann zur Fleisch-Gemüse-Mischung geben, ein bißchen für die Glasur aufheben. Jetzt die Rosinen oder die Backpflaumen hineingeben.

3. Ein Loch in den Käse schneiden, eine Scheibe lösen (als Deckel) und den Käse aushöhlen, so daß die Schale ca. 1,5 cm dick ist. Die Fleischmischung in dieses Loch füllen. Mit den restlichen Ei bestreichen und mit dem Käsedeckel zudecken. Den Käse in eine Kasserole geben un die in eine Gefäß mit heißem Wasser stellen. Bei 180°C für 1,5 Stunden backen.

Man kann auch einfach ein entsprechendes Gefäß mit sich überlappenden Käsenscheiben auskleiden.

Keshi Yena, a delicious dish from the Caribbean island of Curacao, has a humble beginning. This dish was born in the heat of the slave trade on the island in the 17th and 18th century. The slaves of this former Dutch colony developed Keshi Yena. To this day it is served in the most renowned restaurants on the island. At the time, the Dutch masters of the large plantations ate traditional Gouda or Edam cheese. It was produced in large wheels that were covered in wax. Naturally, they ate them from the center, gradually coring the cheese out until they were hollow and just the waxed rind was left. The leftover hardened rind found its way into the plantation workers’ kitchens where the dish was born. The cooks would peel the wax off and soak the rind in water. Then they filled the center with leftover bits of meat or fish and vegetables and baked it until the cheese melted.

Over time, the dish became known as Keshi Yena, which translates from the local language to “stuffed cheese.” It was prepared in kitchens throughout the island with the addition of olives, raisins, capers, local spices, as well as scotch bonnet peppers. Now in the mainstream, the cheese is stuffed with anything the home cooks or restaurant chefs have available. It is very versatile and can be made with all your favorites ingredients and can be different every time!

Don't stop the Cook - A complete guide to Carribean Food Recipes; Pro Publishing Inc., Weston, Florida, USA, 2008; ISBN 1-877833-71-1