Entree: Aruba – Caribbean – Keshi Yena (Stuffed cheese)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) Edam or Gouda cheese round (or 2 smaller rounds), for melting/shell
- 1.5 lb (680 g) cooked shredded chicken (about 3–4 cooked boneless breasts), or cooked shredded beef
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 large red bell pepper, diced (about 6 oz / 170 g)
- 1 large green bell pepper, diced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) canned crushed tomatoes or tomato sauce
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (75 g) pitted green olives, sliced
- 2 tbsp (30 g) capers, drained
- 1/3 cup (55 g) golden raisins
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) dried oregano
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 bay leaves
- 1/2 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 hard-boiled eggs, sliced (optional, for stuffing)
- 1/4 cup (60 ml) water or chicken broth (if needed to loosen filling)
- 2 tbsp (30 g) butter (for sautéing)

Instructions

1. Prepare the cheese shell (two common methods): Option A - Hollow shells: If using a large Edam/Gouda round, carefully cut the top off and hollow out the interior, leaving a 1/4–1/2 in (6–12 mm) cheese shell. Reserve removed cheese for shredding/melting. Option B - Shredded cheese bake: Grate all cheese and press a layer into the bottom and sides of an ovenproof dish to form a crust, or simply plan to cover the filling with shredded cheese.
2. Make the filling: Heat vegetable oil and butter in a large skillet over medium heat. Sauté chopped onion and bell peppers until softened, about 5–7 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Build flavors: Stir in tomato paste and crushed tomatoes, then add Worcestershire sauce, oregano, bay leaves, nutmeg (if using), olives, capers, and raisins. Simmer 5–8 minutes to marry flavors. If mixture is too thick, add up to 1/4 cup (60 ml) water or broth.
4. Add meat and finish: Fold in the shredded chicken (1.5 lb / 680 g) and simmer 3–5 minutes until heated through and well combined. Season with salt and pepper and stir in chopped parsley. Remove and discard bay leaves. Taste and adjust seasoning.
5. Assemble Keshi Yena: If using hollowed cheese shell, spoon the hot meat mixture into the cheese shell, nestling slices of hard-boiled egg into the filling as desired. Top with the reserved shredded cheese and any removed cheese. If using an ovenproof dish, fill dish with meat mixture and cover generously with grated cheese, pressing some onto the sides to form a crust.
6. Bake: Preheat oven to 375°F (190°C). Place assembled cheese-shell or filled dish on a baking tray and bake 20–30 minutes until cheese is fully melted, bubbling, and golden on top. If using a hollow shell, place under broiler for 2–4 minutes to brown the cheese exterior, watching closely.
7. Rest and serve: Let rest 5–10 minutes to set. Serve Keshi Yena warm, sliced from the cheese shell or scooped from the dish, accompanied by white rice, funchi (cornmeal), or Aruba-style fried plantains.