Keshi yená (mince stuffed Edam cheese)

Mobile version Print

By: Gary Rhodes From: Rhodes Across The Caribbean

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as intermediate

Rating 3.15 / 5 (27 votes)

Prep time:
30 min, plus cooling
Cook time:
1 hr 50 min

Gary Rhodes and Vanesse Tweeboom create a rich and filling dish from Curacao that combines cheese from the island’s Dutch heritage with punchy Caribbean flavours


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.


  • 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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


linslade linslade  Posted 28 Oct 2010 11:20 AM