Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Keshi Yena (Baked hollowed cheese filled with seasoned shredded meat and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cooked and shredded (approx. 4–5 thighs)
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped
- 1/2 cup (75 g) green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 large ripe tomato, seeded and diced (about 3/4 cup / 120 g)
- 1/4 cup (60 ml) tomato paste
- 1/4 cup (60 ml) chicken broth
- 1/4 cup (60 ml) pitted green olives, sliced
- 2 tbsp (30 ml) capers, drained
- 1/4 cup (40 g) raisins (optional, traditional)
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (30 ml) Worcestershire sauce or soy sauce for depth
- 1 cup (100 g) grated cheese for topping (Edam, Gouda, or similar)
- 10–12 oz (280–340 g) whole Edam or young Gouda wheel (or two small wheels) with wax removed and hollowed for stuffing
- 2 tbsp (30 ml) butter, melted (for brushing the cheese)

Instructions

1. Preheat oven to 350°F (175°C). If using a whole cheese wheel, carefully slice off a thin top to create a lid and hollow out the interior, reserving removed cheese for grating and use; leave about 1/4–1/2-inch shell so the cheese holds shape.
2. In a large skillet heat 2 tbsp (30 ml) vegetable oil over medium heat. Add chopped onion and green pepper and sauté until soft, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add diced tomato and tomato paste; cook 2–3 minutes to combine. Stir in shredded chicken, chicken broth, olives, capers, raisins (if using), oregano, paprika, Worcestershire sauce, salt, and pepper. Simmer 5–7 minutes until mixture is saucy but not watery. Taste and adjust seasoning.
4. Stir in about 1/2 cup (50 g) of the reserved grated cheese into the chicken mixture to help bind, if desired. Remove from heat.
5. Spoon the warm filling into the hollowed cheese wheel, packing gently but leaving a little room for the lid. Replace the cheese lid or cover with aluminum foil. Brush the outside of the wheel and the lid with melted butter.
6. Place the stuffed wheel on a baking sheet and bake at 350°F (175°C) for 20–30 minutes, until the exterior is warmed through and the cheese has softened. Remove foil, sprinkle remaining 1/2 cup (50 g) grated cheese on top, and return to oven for 5–10 minutes to brown the top.
7. Let rest 5 minutes, then slice or scoop portions of melted cheese and filling. Serve with traditional sides such as funchi, rice, or a simple salad.