Step into the vibrant and diverse culinary landscape of Aruba, and you’ll soon discover a delightful treasure that represents the island’s rich cultural heritage on a plate. Meet “Keshi Yena,” the national dish of Aruba, a flavorful masterpiece that embodies the fusion of European and Caribbean influences. This unique delicacy not only tantalizes taste buds but also tells a story of Aruba’s colonial past and its love for hearty, satisfying meals. Derived from the local language, Papiamento, the name “Keshi Yena” translates to “stuffed cheese.” At first glance, it might seem like a simple concept, but this dish is anything but ordinary. Imagine a round of Edam or Gouda cheese, carefully hollowed out to create a vessel for an exquisite filling that will whisk you away to a world of bold flavors and savory aromas.
The heart and soul of Keshi Yena lie in its filling, a medley of tender meats, often chicken or beef, combined with an array of vibrant vegetables like onions, bell peppers, and tomatoes. The skilled hands of Aruban cooks infuse the mixture with a delightful blend of spices, including cumin, paprika, and garlic, creating a symphony of tastes that dance on the palate. For those seeking an extra kick, hot peppers are sometimes added, adding a fiery touch to the dish. Once meticulously stuffed, the cheese is lovingly baked to perfection, allowing its creamy texture to meld with the flavors of the filling. As the cheese melts, it encases the robust ingredients, resulting in a mouthwatering experience that is as visually stunning as it is delectable. Each bite reveals the harmonious marriage of textures and tastes, with the smoothness of the cheese complementing the succulent meat and the vibrant vegetables.
Keshi Yena
Ingredients
- 4 rounds of Edam or Gouda cheese approximately 4-6 ounces each
- 2 cups of cooked chicken or beef shredded or diced
- 1 onion finely chopped
- 1 bell pepper finely chopped
- 2 tomatoes diced
- 1/2 cup of raisins optional
- 2 cloves of garlic minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Vegetable oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C).
- Carefully slice off the top of each cheese round to create a lid. Set aside the lids.
- Gently hollow out the cheese rounds, removing the inner cheese to create a hollow shell. Be sure to leave a thick enough layer of cheese intact to maintain the shape and structure. Reserve the removed cheese for later use.
- In a large skillet, heat a tablespoon of vegetable oil over medium heat. Sauté the onions and bell peppers until they become tender and slightly caramelized.
- Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
- Incorporate the shredded or diced chicken or beef into the skillet and cook until it is heated through. If using uncooked meat, ensure it is fully cooked before adding the vegetables.
- Stir in the diced tomatoes, raisins (if using), ground cumin, paprika, salt, and pepper. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld together. Taste and adjust the seasonings as desired.
- Place the hollowed-out cheese rounds in a baking dish. Spoon the meat and vegetable mixture into each cheese shell, packing it tightly.
- Replace the cheese lids on top of each filled round, creating a seal.
- Bake the filled cheese rounds in the preheated oven for approximately 20-25 minutes, or until the cheese has melted and the filling is heated through.
- Once cooked, carefully remove the baking dish from the oven and let it cool for a few minutes.
- Serve the Keshi Yena while still warm, allowing each person to enjoy their own stuffed cheese round. You can accompany it with a side salad or traditional Aruban sides such as funchi (a cornmeal-based dish) or pan bati (a type of cornbread).