Keshi Yena


  • 1 whole Edam cheese (about 1 lb)
  • 1 lb cooked and shredded chicken
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 2 tbsp chopped parsley
  • 2 tbsp tomato paste
  • 1/4 cup raisins
  • 1/4 cup sliced olives
  • 1/4 cup chopped pickled onions
  • 1/4 cup sliced almonds
  • 2 tbsp butter
  • Salt and pepper to taste


  1. Preheat your oven to 350°F.
  2. Cut off the top of the Edam cheese and remove the inside, leaving a shell of about 1/4 inch.
  3. In a skillet, sauté the chopped onions, bell pepper, and celery in the butter until soft.
  4. Add the shredded chicken, parsley, tomato paste, raisins, olives, pickled onions, and sliced almonds. Mix well and season with salt and pepper to taste.
  5. Spoon the chicken mixture into the cheese shell, packing it in tightly.
  6. Place the cheese with the chicken filling in a baking dish and bake for about 30-40 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let it cool for a few minutes before slicing and serving.

Keshi Yena is typically served with rice and beans, and is a delicious representation of the unique flavors of the Netherlands Antilles.



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