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1 hrs 20 mins
This dish, though popular for a long time in its birthplace, the Caribbean island of Curacao (where it is called Keshy Yena in the patois of the island), was introduced to Yucatan by Dutch and German coffee men sometimes in the last century. It's foreign origins are obvious in that a Dutch Edam cheese is the main ingredient, hollowed out and stuffed with a rich pork mixture. For some reason Yucatecans almost invariably use saffron rather than achiote, which is more characteristic of their kitchen, and they usually steam rather than bake the cheese; the sauce, too, is a further Mayan enhancement. The dish looks quite spectacular when brought to the table as the cheese expands during the cooking and, when cut into wedges and served, the soft cheese shell combines deliciously with the pork filling. All that is needed as an accompaniment is a salad.
Units: US | Metric
Serving Size: 1 (492 g)
Servings Per Recipe: 6