One of the best ingredients in a dish is always its history. The food may be able to pull its weight all on its own, but add the story behind it - from where it came, and how - and it’s transformed into something bigger, more meaningful than just a meal. It becomes an edible history, a piece of a culture.
Afar Magazine brings us one such history of a casserole from Curaçao, already rich from Gouda, made richer by the story of how it came to be. Keshi yena is a traditional baked dish of meat and cheese, and was born out of the Island’s slave culture. And, much like the Island’s people, it’s evolved over more than a century to become a hodge-podge of flavors. That makes us want to make this even more than we already did.
Caribbean Melting Pot from Afar Magazine
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