Keshi yena is the Curaçao dish consisting of a large ball of Edam cheese stuffed with spiced meat.
The dish is prepared by hollowing out a wheel or substantial piece of cheese and filling it with seasoned meat, commonly chicken, along with ingredients such as onions, tomatoes, olives, capers, and raisins. It is then baked or cooked until the cheese softens and the filling is hot.
Its history is connected to Curaçao’s Dutch colonial past. Edam cheese was imported to the island, and cooks developed a way to use the rind or remaining cheese by filling it with richly seasoned leftovers. The name combines Papiamento words: keshi means cheese and yena means filled.
Keshi yena is often served as a main course and is closely associated with Curaçao and Aruba, though recipes differ. It is distinct from pastechi, a fried pastry, and stobá, a type of Caribbean stew.