Keshi Yena – A Holiday Favorite from Bonaire

Stuffed cheese with Caribbean soul

When it comes to comfort food with history, heart and bold flavor, Keshi Yena might be Bonaire’s most beloved dish.
This rich, savory recipe, made with seasoned chicken, vegetables, spices and wrapped in melted Gouda, has its roots in the island’s colonial past and has become a staple during Christmas and family celebrations.

The name literally means “stuffed cheese,” and once you’ve tasted it, you’ll understand why it’s so cherished. Want to bring a little Bonaire to your table this season? Here's how.

Traditional Keshi Yena (Stuffed Cheese)

Ingredients

• 500 g chicken breast

• 1 green bell pepper

• 1 red bell pepper

• 1 onion

• 2 sprigs of celery

• 50 g green olives

• 50 g raisins

• 50 g pearl onions (pickled)

• 50 g cashew nuts

• 1 small can tomato paste (70 g)

• 1 tbsp piccalilli

• 1 tbsp soy sauce

• Slices of aged Gouda cheese

Preparation

1. Boil the chicken in salted water or broth for 15 minutes.

2. Chop the bell peppers, onion and celery into small pieces. Add to the pot and cook together for another 10 minutes.

3. Add olives, raisins, pearl onions and cashew nuts. Let simmer for another 5 minutes.

4. Drain the broth completely, then mix in the tomato paste, soy sauce and piccalilli.

5. Line a baking dish with slices of Gouda cheese.

6. Add the chicken mixture into the dish and cover the top with more cheese slices.

7. Bake in a preheated oven at 180°C (350°F) for about 40 minutes.

8. Let it cool slightly, then carefully flip onto a serving plate.

9. Slice and serve warm.

A true taste of Bonaire — perfect for bringing island warmth and color to your Christmas table.

Want more from the island? Discover our Christmas blog or shop the SunSmiles collection for gifts with Caribbean soul.

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