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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from week 14 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Aruba is my 14th stop. Keshi Yena is traditionally made in a hollowed-out, four pound wheel of cheese. This updated version comes from Gasparito's Restaurant and Art Gallery in Aurba. Ingredients:
1 large onion |
4 tablespoons butter |
2 cups diced cooked chicken |
1 large tomato, peeled and chopped |
2 dill pickles, minced |
1 large green pepper, seeded and finely chopped |
8 large stuffed green olives, sliced |
1 1/2 tablespoons garlic, minced |
1 tablespoon capers, rinsed |
1/4 cup golden raisin |
1 tablespoon prepared mustard |
1/2 cup ketchup |
1/2 teaspoon worcestershire sauce |
1 cup chopped cashews |
1 teaspoon fresh thyme, minced |
1 lb gouda cheese, sliced |
Directions:
1. Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
2. Stir in the rest of the ingredients, except for the cheese.
3. Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
4. Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.
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