Keshi yená (mince stuffed Edam cheese)

Gary Rhodes and Vanesse Tweeboom create a rich and filling dish from Curacao that combines cheese from the islands Dutch heritage with punchy Caribbean flavours
By Gary Rhodes
Keshi yená (mince stuffed Edam cheese)
  • Rating:
  • Serves: 8-10
  • Cook Time: 1 hour 50 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium


  • 1 X 1 kg round Edam cheese, or Gauda cheese, rind removed
  • 900 g minced chicken, or beef
  • 3 tomatoes, peeled and diced
  • 1 onion, sliced
  • cloves garlic, crushed
  • 1 green pepper, diced
  • 50 g olives, sliced
  • 2 tsp capers, drained from the vinegar
  • 50 g raisins
  • 50 g prunes, chopped
  • 1 tbsp chopped parsley
  • 1/4 Scotch bonnet chillies, finely chopped or a dash of Tabasco sauce
  • 2 tsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 2 tbsp ketchup
  • 1 tsp English mustard, or to taste
  • 4-5 tbsp vegetable oil
  • 5 eggs


1. Slice the top off the cheese and set aside the lid. Gently scoop out a well inside, leaving a thick shell. The cheese should resemble a hollowed out pumpkin.

2. Mix together the minced meat with the tomatoes, onions, garlic, pepper, olives, capers, raisins, prunes, parsley and chilli. Stir in the Worcestershire sauce and season with salt and pepper.

3. Heat the oil in a large pan. Add the mince mixture and fry to colour the meat. Turn down the heat, add the tomato purée, ketchup and mustard and cook for about 15-20 minutes. Take off the heat and leave to cool.

4. Preheat the oven to 180C/gas 4.

5. Beat 4 of the eggs and stir into the mixture. Spoon it into the cheese shell and brush the remaining beaten egg around the top. Secure with the lid that was removed earlier and brush with egg.

6. Grease a baking dish and fill it with about 3cm of water. Set the cheese in the dish and for 1 to 1 ½ hours. The cheese will expand and flatten slightly but will keep its basic shape.

7. Serve piping hot, cut into wedges. Leftovers are good reheated.

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