Published On: Mon, Feb 18th, 2013

Curacao National Dish and Recipe

Keshi YenaThe island is another beauty of Dutch parentage, the crown jewel of the Dutch Antilles, Curacao. The red snapper is a yummy national Curacaon and Dutch seafood dish, keshi yena, or “stuffed cheese are both signature dishes of the Netherlands Antilles, Curacao. Keshi yena (stuffed cheese) is a favorite of the local people.

Keshi Yena (pronounced kay-shee YAY-na). Keshi yena, in English means “stuffed cheese. This dish is traditionally made with chicken, vegetables, seasonings and raisins.

This dish could even be called the national dish. Keshi Yena (Stuffed Cheese) serves at least 10 to 12 people. Tourist will find plenty of dishes in Caracao local restaurants that will appeal to some visitors more than others paletes.

During your visit in Curacao, everyone must consider purchasing these 2 dishes on the menu. Note: these are 2 types of popular cuisine no one should pass up on while on the beautiful Curacao island.

Order up the stuffed cheese (keshi yena), and Latin dishes such as Paella, these two dishes are the most favorites of the locals.

Green iguanaCare to taste the iguana stew? Be brave and try the yuana stoba, otherwise known as stewed iguana. Tourists who are daring enough to try this local favorite will want to know the recipe Curacao has for Yuana ñ the Iguana Stew.

Menus often feature island specialties such as iguana stew, fried iguana, fried cactus or cactus soup, Muzik di Zumbi, Keshi Yena (Stuffed Cheese). Stoba di Cabrito. Pork Chop Sauté a la Curacao, and funchi (a corn – meal mush that resembles polenta).

Iguana is eaten throughout the region, but, again, it is mainly consumed by country people. The iguana is known to have a rich flavor because it feeds on insects, grass and dark green leafy vegetables.

Please keep in mind that its going to be difficult to find iguana at your local supermarket, so you might substitute fresh tuna or chicken. for the reptilian meat.

Recipe

KeshiYená (Stuffed Cheese)

Ingredients

  • 2 sliced onions
  • 1 garlic clove
  • 1 chopped green pepper
  • 1 small Edam cheese (2 to 2 1/2 lbs)
  • 2 lbs. shredded cooked chicken
  • 3 tomatoes, chopped and peeled
  • 1/4 cup sliced olives
  • 1 tablespoon capers
  • 1 tablespoon parsley
  • 1/4 minced hot pepper (or hot sauce to taste)
  • 1/2 cup raisins and chopped prunes
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 5 eggs

Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a 1/4 to 1/2 inch shell. The cheese should resemble a hollowed out pumpkin. Sauté the remaining ingredients, except the eggs, in the butter; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon it into the cheese shell, replace the top and spread remaining beaten egg on top to seal.

Grease a shallow baking dish and fill it with about 1 inch of water; set the cheese in the dish and bake at 350° F for 1 to 1 1/2 hours. The cheese will expand and flatten slightly but will keep its basic shape. Serve piping hot, cut into wedges.

Leftovers are good reheated.

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