Keshi yená
A ball of Edam cheese filled with spiced chicken, raisins and olives, baked until it melts. It was born when enslaved people made use of the rinds of the Dutch cheese their masters threw away.
Ingredients
- 400 g Gouda or Edam cheese, sliced
- 400 g cooked shredded chicken
- 1 onion, 1 pepper and 2 garlic cloves
- 2 tomatoes
- 2 tablespoons of raisins
- 10 stuffed olives
- 1 tablespoon of capers
- 1 tablespoon of Worcestershire sauce and 1 of ketchup
- Hot chilli to taste
How to make it at home
- Fry the onion, pepper and garlic, add the tomato and then the chicken.
- Stir in the raisins, olives, capers, sauces and chilli, and cook for 10 minutes.
- Line four ovenproof bowls with slices of cheese, letting them hang over the edge.
- Fill with the chicken and close with the overhanging slices and a few more.
- Bake at 180 °C for about 25 minutes, until the cheese has melted and turned golden. Turn out and serve.
The trick: With bread or funchi to scoop up the melted cheese.