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MainCuraçao dish

Keshi Yena

Curaçao's national stuffed-cheese dish

Total time65 min
Serves6
DifficultyMedium
SpiceMild
Meal type
Main
Region
Curaçao
Prep time
25 min
Cook time
40 min
The dish

Keshi Yena

Keshi yena is the national dish of Curaçao and the plate locals point to first when you ask what to eat. The name means "stuffed cheese" in Papiamentu, and that is exactly what it is: a shell of melted Dutch cheese, usually Gouda or Edam, wrapped around a generously spiced filling of stewed chicken. The filling is where the island's history lands on the fork. Sweet raisins and prunes meet salty olives and capers, with onion, tomato, sweet pepper, and a little hot pepper rounding it out, so each bite swings between savoury, sweet, and tangy.

The dish was born of thrift. Dutch traders brought wheels of Gouda and Edam to the island, and the hollowed-out rinds and offcuts left behind were filled with seasoned meat and baked, turning a leftover into a centrepiece. That fusion of Dutch cheese and West African and Caribbean seasoning is the essence of Krioyo, the island's home cooking, and keshi yena remains its proudest expression.

How it is served

Keshi yena is typically baked in a round mould or a small dish so the cheese sets into a golden dome, then turned out and sliced like a savoury cake. It is rich, so it usually arrives with funchi or rice and a simple salad to balance it. Some kitchens make a version with stewed beef or even fish, but spiced chicken is the classic.

  • Look for it on the menu at Krioyo restaurants in Willemstad rather than at international hotel buffets, where the seasoning is often toned down.
  • It appears at family Sunday lunches and holiday tables, so festive periods are a good time to find the most authentic versions.

If you only try one Curaçaoan dish, make it this one. Order it with funchi on the side and let the sweet-and-savoury filling carry the meal.

What goes in

Key ingredients

Gouda or Edam cheesechickengreen olivescapersraisinsprunesoniongarlictomatosweet pepperhot peppersaltpepper
Make it at home

How to make Keshi Yena

  1. 1

    Soak thin slices of Gouda or Edam cheese in warm water for a few minutes to soften, then use most of them to line a greased baking dish or bowl.

  2. 2

    In a pan over medium heat, stew shredded cooked chicken with chopped onion, garlic, tomato, sweet pepper, and a little hot pepper until softened and fragrant, about 10 minutes.

  3. 3

    Stir in chopped green olives, capers, raisins, and prunes, and cook until the mixture is thick and well seasoned, about 5 more minutes.

  4. 4

    Taste and adjust seasoning with salt and pepper.

  5. 5

    Spoon the warm filling into the cheese-lined dish, packing it in evenly.

  6. 6

    Cover the top completely with the remaining softened cheese slices.

  7. 7

    Bake at 180C until the cheese is melted and golden, about 30 minutes.

  8. 8

    Rest for 5 to 10 minutes, then carefully turn out onto a platter and slice to serve.

A home-style reference method; every family and kitchen has its own version.

Good to know

Keshi Yena questions

What is keshi yena?

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Keshi yena is the national dish of Curaçao. The name means "stuffed cheese" in Papiamentu, and it is a shell of melted Dutch cheese, usually Gouda or Edam, filled with spiced stewed chicken studded with olives, capers, raisins, and prunes, then baked until golden and turned out to be sliced.

What does keshi yena taste like?

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Keshi yena is rich and savoury with a distinctive sweet-and-tangy edge. The melted cheese is mellow and creamy, while the filling swings between savoury chicken, salty olives and capers, and sweet raisins and prunes. It is gently seasoned rather than spicy, with the contrast of sweet and savoury being the whole point.

Why is keshi yena made with Dutch cheese?

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Curaçao was a Dutch trading island, so wheels of Gouda and Edam were widely imported. The dish is said to have begun as a thrifty way to use the hollowed-out cheese rinds and offcuts, which were filled with seasoned meat and baked. That fusion of Dutch cheese and Caribbean spicing is the essence of the island's Krioyo cooking.

What is keshi yena served with?

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Because it is rich, keshi yena is usually served with funchi (cornmeal polenta) or rice and a simple salad to balance the dish. The starch on the side helps offset the creamy cheese and the intensely flavoured filling.

Where can I try keshi yena in Curaçao?

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Look for it at Krioyo (local) restaurants, particularly in and around Willemstad, rather than at international hotel buffets where the seasoning is often toned down. It is also a traditional Sunday lunch and holiday dish, so festive periods are a good time to find authentic versions.
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