Easy Keshi Yena Recipes

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EASY KESHI YENA RECIPE



Easy Keshi Yena Recipe image

A spiced meat and Edam cheese main dish or appetizer from Aruba and Curacao

Provided by Annelotte Ellis

Categories     Appetizer     Main Course

Time 1h15m

Number Of Ingredients 16

1 pound chicken (white and dark meat or ground beef)
1 small onion (chopped)
1 green pepper (chopped)
1 clove garlic (chopped)
1 Tablespoon raisins
1/4 cup green pitted olives (coarsely chopped)
1 Tablespoon capers
1/2 Madame Janette pepper (or Scotch Bonnet)
1 Roma tomato (seeded and chopped)
1 Tablespoon ketchup
2 Tablespoon tomato paste
2 Tablespoon sweet relish
1 Tablespoon Dijon mustard
1 Tablespoon parsley (chopped)
1 tsp salt and pepper to taste
1/2 pound Edam cheese (shredded)

Steps:

  • If using chicken, prepare it in advance by simmering in water (with salt, water, onion, parsley which is later discarded), allow it to cool, remove from the bones and then shred it. You can also bake the chicken pieces (sprinkled with salt, pepper and poultry seasoning) in a 350 oven for 45 minutes, allow it to cool, remove from the bones and then shred it.
  • Brown the shredded chicken or ground beef ( or a combination of both) in a heavy frying pan.
  • Add the remaining ingredients except for the Edam cheese and parsley
  • Simmer for 15 minutes
  • Slice 2/3 of the Edam cheese into thin slices (optional. Omit if you're not lining the casseroles)
  • Grate the remaining 1/3 of the Edam cheese and add it to the meat and spice mixture.
  • Line the individual serving dishes with the slices of Edam cheese making sure they overlap (optional)
  • Fill the dishes with the Edam, meat and spice mixture and top with grated Edam
  • Bake in the oven for 45 minutes, sprinkle with parsley and serve hot with sliced toasted French bread or chunks of cornbread

Nutrition Facts : Calories 385 kcal, Carbohydrate 13 g, Protein 25 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 91 mg, Sodium 1558 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

KESHI YENA (ARUBA)



Keshi Yena (Aruba) image

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.

Provided by GiddyUpGo

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 large onion
4 tablespoons butter
2 cups diced cooked chicken
1 large tomatoes, peeled and chopped
2 dill pickles, minced
1 large green pepper, seeded and finely chopped
8 large stuffed green olives, sliced
1 1/2 tablespoons garlic, minced
1 tablespoon capers, rinsed
1/4 cup golden raisin
1 tablespoon prepared mustard
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
1 cup chopped cashews
1 teaspoon fresh thyme, minced
1 lb gouda cheese, sliced

Steps:

  • 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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