Keshi Yena (Aruba)

"This recipe is from week 14 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Aruba is my 14th stop. Keshi Yena is traditionally made in a hollowed-out, four pound wheel of cheese. This updated version comes from Gasparito's Restaurant and Art Gallery in Aurba."
 
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photo by Msfolly photo by Msfolly
photo by Msfolly
photo by uriahheepssleepingcap photo by uriahheepssleepingcap
photo by Msfolly photo by Msfolly
photo by Msfolly photo by Msfolly
photo by GiddyUpGo photo by GiddyUpGo
Ready In:
45mins
Ingredients:
16
Serves:
4-6

ingredients

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directions

  • Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
  • Stir in the rest of the ingredients, except for the cheese.
  • Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
  • Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.

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Reviews

  1. Really enjoyed how this came out. My mom thought it was too busy, but I'm always looking for something to confuse my taste buds. Very bright flavor, great coverage with the top gouda. Mine came out really watery but feel like that's on me but wonder if the bottom gouda is really necessary. Definitely plan to make again. So many ingredients but no different than a casserole, worth it.
     
    • Review photo by uriahheepssleepingcap
  2. This dish is EXCEPTIONAL. I normally shy away from strong tasting ingredients, and this one has a few, but the dish as a whole is a delightful amalgam that has its own flavor. The strong flavors are tempered by the golden raisins (Which I chopped up). My brother found the link and sent it to me from Bonaire where he was scuba diving. He sampled it at a local flavors night at the Tipsy Seagull restaurant inside the Plaza hotel. Although it only has 2 Cups of Chicken in it - It looks to be enough to feed 10 or more. We had to cut the cheese with a knife when re-heating it. I followed the recipe, but used pre-sliced smoked Gouda to line the bottom, sides and top of my 10inch round casserole, and upped the amount of mustard, Capers and Dill relish. I used 1/3 C of chopped green olives stuffed with pimento as well. I chopped 1/3 cup (packed) of the golden raisins to distribute the flavor better.
     
  3. While flavorful, I thought the flavor was just okay. I liked all the ingredients, I just didn't think they went that well together. Made for My Food Odyssey.
     
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RECIPE SUBMITTED BY

I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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