Caribbean Passover Continued: Curacao Exodus

One of the lesser Antilles, the ABC (Antigua, Bonaire, Curacao) Islands have a food and culture that is a rich amalgam of Dutch, Spanish, French and African influence. Curacao also happens to be the home of the oldest Jewish Synagogue in the Caribbean--if not the oldest in the New World. In its own way, Curacao became part of a ongoing exodus from persecution that Jews the world over have found themselves facing since that original flight from Egypt. Sephardic Jews arrived in Curacao in 1634 and by the 1800s Jews comprised half the non-slave population on the island. As an nod to their fascinating history I give you the Curacaoan national dish: Keshi Yena, or stuffed Edam cheese. Omit the chicken for it to be Kosher and veggie (though not vegan). This recipe comes from the LA Times, and has been adapted from the original old school method of hollowing out a large, dried Edam cheese and cooking the stew inside it. Still it is as good an adaptation as any I've ever seen. You can find also find it here.

Keshi Yena

Servings: 6 to 8

2 tablespoons vegetable oil

1 cup sliced onion

1 teaspoon minced garlic

1/3cup chopped bell pepper

1scant teaspoon seeded, stemmed, minced habañero chile

2 tablespoons sliced green olives

1 1/2 teaspoons capers

1 1/2 teaspoons chopped parsley

1/4 cup raisins

2 teaspoons tomato paste

2 canned peeled tomatoes, chopped

1 teaspoon Worcestershire sauce

1 tablespoon ketchup

1 tablespoon mustard

1 pound cooked shredded chicken

Salt and pepper to taste

2 eggs

1 whole (2-pound) Edam cheese

1. Heat the oil in a medium skillet. Cook the onion, garlic, bell pepper and habañero until soft, about 6 to 7 minutes. Stir in the olives, capers, parsley, raisins, tomato paste, chopped tomatoes, Worcestershire sauce, ketchup, mustard and chicken. Cover and simmer on low heat for 20 minutes, stirring often to avoid burning the bottom. Season with salt and pepper to taste. Cool to room temperature, then beat the eggs and stir in.

2. Heat the oven to 350 degrees. Cut the cheese into slices one-fourth inch thick. Line the bottom and sides of an 11-inch x 11-inch (2 1/2-quart) baking dish with two-thirds of the slices. Spoon the filling over. Cover the top with the remaining cheese slices.

3. Place the baking dish in the oven and bake 40 minutes, until the cheese is soft and golden brown.

4. Serve hot with toasted French bread slices or tortillas.

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Each of 8 servings: 588 calories;

46 grams protein; 10 grams carbohydrates; 1 gram fiber; 40 grams fat; 22 grams saturated fat; 201 mg. cholesterol; 1,277 mg. sodium.