Keshi Yena: Curaçao Stuffed Cheese Casserole
Serves
6
Total Time
55mins
Calories
521
Where keshi yena gets much of its taste from is in the Caribbean-inspired spiced filling. Normally, you might have a filling that features some meats or shredded chicken (though in ours, you’ll see we went vege...
- Onion2finely sliced
- Garlic clove3minced
- Green bell pepper1minced
- Fresh chili2minced
- Fresh parsley30 gdiced
- Capers1 teaspoon
- Raisins1 tablespoon
- Tomato3coarsely chopped
- Tomato paste1 tablespoon
- Soy sauce1 teaspoon
- Ketchup1 tablespoon
- Old gouda cheese455 gshaved
- Olive oil1 dash
- Egg2beaten
- Rustic french bread1sliced
Ingredients
- 1. Heat olive oil in a clean saucepan over medium heat
- 2. Add onion, garlic clove, green bell pepper and fresh chilli
- 3. Cook until softened - approx 3 min
- 4. Stir in fresh parsley, capers and raisins
- 5. Mix in tomato and tomato paste to the vegetables
- 6. Mix well and Cook - approx 2 min
- 7. Mix in soy sauce and ketchup
- 8. Cook and turn off heat - approx 3 min
- 9. Let cool
- 10. Transfer vegetables to medium bowl
- 11. Mix in the egg, then set aside
- 12. Pre-heat oven - 175°C / 350°F
- 13. Prepare 6 clean small glass bowls
- 14. Line with old gouda cheese thoroughly
- 15. Transfer filling to 6 cheese mixture
- 16. Cover with cheese carefully
- 17. Bake until golden brown - approx 45 min, 175°C / 350°F
- 18. Let cool onto cooling rack
- 19. Remove keshi yena from bowls or baking tray
- 20. Serve with rustic french bread
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
